Dinner $50

First Course
Chef's Amuse Bouche
choice of

Crispy Salt and Pepper Shrimp
Ginger, scallions, shiitakes and red chile

Maine Lobster Bisque
Fresh Maine lobster, cream and cognac

Classic Caesar Salad
Shaved parmesan, garlic croutons and tapenade

choice of

Chef's Seasonal Fish
Simply broiled with olive oil, lemon and sea salt with asparagus

Norwegian Salmon
Mustard and rye whiskey glazed with baby carrots and spinach

8oz. Center-Cut Filet Mignon*
Specially aged, midwestern grain-fed beef with white truffle mashed potatoes

Double Breast of Chicken
Roasted with mushrooms, shallots and natural jus with white truffle mashed potaotes

Chef's Selections

Filet Mignon Medallions with Gulf Shrimp "Scampi Style" $15
Grilled asparagus

Chilean Sea Bass $15
Steamed Hong Kong style with light soy broth

22oz. USDA Prime Bone-In Ribeye* $20
White truffle mashed potatoes

Eddie's Sides

Truffled Macaroni and Cheese $13

Crab Fried Rice with Mushrooms and Scallions $14

Grilled Asparagus with Sea Salt and Fresh Lemon $12

choice of

Butterscotch Panna Cotta
Salted caramel, walnut pralines, biscotti

"Bananas Foster" Butter Cake
Butter pecan ice cream

Fresh Fruit Sorbet
Served with fresh-baked homemade cookies

Wines By The Glass

Meiomi, Sonoma/Monterey/Santa Barbara, Pinot Noir $14

Hall, Napa, Cabernet $24

*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, 

poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 

Before placing your order, please inform your server if a person in your party has a food allergy. Price per guest not inclusive of tax or gratuity.

Eddie V's Prime Seafood

1370 Bison Ave,
Newport Beach, CA 92660
Website  |  Reservations
Dinner $50

Eddie V's Prime Seafood Logo
Orange County Restaurant Week is Celebrating 12 Years!
Welcome to OC Restaurant Week design

You can not dine in restaurants, but you can order takeout and pick up delicious meals.

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Get your favorite people and share great meals all week!

The only thing to make is reservations | March 8 - 14

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