| Cuisine Type | Seafood | |
| Price Range | $31 to $50 |
| Top Tags |
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| Cuisines | Seafood, Steak, American |
| Dining Style | Fine Dining |
| Phone Number | +1 407 355 3011 |
| Website | www.eddiev.com |
| Dress Code | Business Casual |
| Payment Options | AMEX, Discover, MasterCard, Visa |
| Location | 7488 West Sand Lake Road, Orlando, FL 32819 |
| Bluepoint | Norwalk, CT — Medium Brine, Springy Meat, Light Mineral Finish | |
| Standish Shore | Duxbury Bay, MA — Sharp Brine, Buttery Meat, Crisp Mineral Finish | |
| Summer Love | PEI — Light Brine, Creamy Meat, Buttery Citrus Finish | |
| Small Harvest Feature | Boutique Oysters Hand-Selected and Available for Only a Few Short Weeks |
| Pearl Point | Netart Bay, OR — Sweet Brine, Robust Meat, Melon Finish | |
| Goose Point | Willapa Bay, WA — Mild Brine, Creamy Meats, Slight Kelp Finish |
| Royal Siberian | ||
| Kaluga Huso | ||
| Imperial Osetra | ||
| Caviar Tasting | Experience a Trio of Siberian, Kaluga, Osetra |
| South African Lobster Pot | One Pound of Roasted South African Lobster Tails with Garlic, Heirloom Tomatoes, Fresh Herbs | |
| The Shellfish Tower* | Maine Lobster, Shrimp (6), Oysters (6), Jumbo Lump Crab | |
| The Big Eddie* | King Crab Legs, Maine Lobsters, Ahi Tuna Poke, Shrimp (8), Oysters (8) |
| Maine Lobster Tacos | House-Made Fresh Tortillas with Grilled Sweet Corn Pico | |
| Kung Pao Calamari | Wok-Fried Vegetables with Roasted Cashews | |
| Chilled Gulf Shrimp | Cocktail Style with Atomic Horseradish and Spicy Mustard | |
| Jumbo Lump Crab Cake | Sautéed Maryland Style with Spicy Chive Remoulade | |
| Ahi Tuna Tartare* | Curry and Sesame Oils, Avocado, Mango and Citrus | |
| Hawaiian Yellowtail Sashimi* | Cilantro, Red Chiles and Ponzu | |
| Signature Steak Tartare* | Prepared Tableside, Hand-Chopped Filet, Fresh Egg Yolk, Capers, EV Olive Oil |
| Maine Lobster Bisque | Fresh Maine Lobster, Cream and Cognac | |
| Crab and Corn Chowder | Lump Crab, Smoked Bacon and Sweet Corn | |
| Heirloom Tomato Salad | Italian Burrata Cheese, Basil, EV Olive Oil and Aged Balsamic Vinegar | |
| Fuji Apple Salad | Golden Beets, Dried Cherries, Candied Walnuts, Blue Cheese, Apple-Cider Vinaigrette | |
| Caesar Salad | Shaved Parmesan, Garlic Croutons and Tapenade | |
| Iceberg BLT | Crisp Bacon, Blue Cheese, Buttermilk-Chive Dressing | |
| Warm Goat Cheese Salad | Arugula, Roasted Wild Mushrooms and Cider Vinaigrette |
| Chilean Sea Bass | Steamed Hong Kong Style with Light Soy Broth | |
| Georges Bank Scallops | Sautéed with Citrus Fruit, Roasted Almonds and Brown Butter | |
| Norwegian Salmon* | Mustard and Rye Whiskey Glazed with Baby Carrots and Spinach | |
| Misoyaki Alaska Halibut | Pan-Roasted Halibut with Sugar Snap Peas, Shiitakes and Miso Broth | |
| American Red Snapper | Pan-seared with Chard Heirloom Tomato Broth, Roasted Corn and Beech Mushrooms | |
| Parmesan Sole | Parmesan Crusted with Heirloom Tomato Salad, Lemon Garlic Butter Sauce | |
| Jumbo Gulf Shrimp | "Oreganata Style" with Jumbo Lump Crab | |
| Swordfish Steak | Broiled and Finished with Avocado, Pink Grapefruit, Cilantro and Red Chile | |
| Ahi Tuna* | Seared Rare with Heirloom tomatoes, French Beans, Kalamata Olives and Garlic Aioli | |
| Cold Water Lobster Tails | Two South African Lobster Tails, Broiled |
| Bacon Wrapped Filets "Oscar" Style* | With King Crab, Grilled Asparagus and Béarnaise | |
| 18 oz USDA Prime Bone-In New York Strip au Poivre* | Cracked Black Peppercorn Cognac Sauce | |
| Gnocchi | Shiitake Mushrooms and Asparagus with Sundried Tomato Pesto | |
| Double Breast of Chicken | Roasted with Mushrooms, Shallots and Natural Jus | |
| 8 oz Filet Mignon and South African Lobster Tail* | Broiled (590 cal), with Drawn Butter (250 cal) and Lemon |
| 8 oz Center Cut Filet Mignon* | ||
| 12 oz Center Cut Filet Mignon* | ||
| 18 oz USDA Prime Bone-In New York Strip* | ||
| 22 oz USDA Prime Bone-In Ribeye* |
| Three Georges Bank Scallops | with Brown Butter | |
| King Crab Legs | Half Pound Steamed (80 cal), with Drawn Butter (250 cal) | |
| Two Crab-Stuffed Jumbo Gulf Shrimp "Oreganata Style" | ||
| South African Lobster Tail | Broiled (240 cal), with Drawn Butter (500 cal) |
| Tarragon Béarnaise | ||
| Cognac Peppercorn Crème | ||
| Classic Hollandaise | ||
| Blue Cheese Fondue |
| Grilled Asparagus | with Sea Salt and Fresh Lemon | |
| Brussels Sprouts | Bacon and Shallots | |
| Sautéed Monterrey Style Sweet Corn | ||
| Au Gratin Cheddar Potatoes | ||
| Sautéed Spinach | with Garlic and Parmesan |
| Crab Fried Rice | with Mushrooms and Scallions | |
| Truffled Macaroni and Cheese | ||
| Butter Poached Lobster Mashed Potatoes |
| Hot Chocolate Godiva Cake | Vanilla Bean Ice Cream | |
| Bananas Foster Butter Cake | Flambéed Tableside and Served with Butter Pecan Ice Cream | |
| Dark Chocolate and Crushed Toffee S'Mores | Toasted Homemade Marshmallow | |
| Peach Cobbler | Butter Pecan Ice Cream | |
| Classic Crème Brûlée | Brown Sugar Crust and Chef's Cookies | |
| Butterscotch Panna Cotta | Salted Caramel, Walnut Pralines, Biscotti | |
| Fresh Seasonal Berries | Fresh Whipped Cream and Chef's Cookies | |
| Sorbet and Ice Cream | Chef's Cookies (420/570 cal) |
| Espresso | ||
| Cappuccino | ||
| Latte |
| Lamb Lollipops* (3) | Dry Rubbed with Morels, Fig Glaze and Extra Virgin Olive Oil | |
| Blackened Fish Tacos (2) | House-Made Tortillas with Micro Greens and Roasted Corn Pico | |
| Salt and Pepper Shrimp | Battered and Wok Seared with Spicy Soy Ginger Vegetables | |
| Mini Filet Sandwiches* (2) | Center Cut Filet Mignon, Blue Cheese and Onion Jam | |
| Steak Tartare* | Shaved Truffle, Grana Padano with Toasted Baguettes |
| East Coast Oysters* | On Ice with Cocktail and Mignonette Sauces | |
| West Coast Oysters* | On Ice with Cocktail and Mignonette Sauces | |
| Asian Fusion* | Ponzu, Pickled Ginger, Sesame Seeds, Micro Greens | |
| Citrus Pearl* | Alaskan Wild Salmon Roe, Lemon and Extra Virgin Olive Oil | |
| Eddie's Rockefeller | Broiled Oysters with Spinach and Artichoke Fondue, Panko Crumbs |
| Kung Pao Calamari | Wok-Fried Vegetables with Roasted Cashews | |
| Jumbo Lump Crab Cake | Sautéed Maryland Style with Spicy Chive Remoulade | |
| Ahi Tuna Tartare* | Curry and Sesame Oils, Avocado, Mango and Citrus | |
| Chilled Gulf Shrimp | Cocktail Style with Atomic Horseradish and Spicy Mustard |
| Classic Mojito | Bacardi Rum, Muddled Mint, Fresh Lime Juice, Sparkling Soda | |
| Spicy Margarita | Chavo Malo Tequila, Patrón Citrónge, Fresh Sour Mix, Jalapeño Pepper | |
| Bulleit Sour | Bulleit Bourbon, Honey, Fresh Lemon and Lime Sour Mix | |
| The Perfect Martini | Classic Preparation with Vodka or Gin | |
| Cosmopolitan | Absolut Citron, Cranberry Juice, Orange Liqueur, Fresh Lime |
| White Scape, Pinot Grigio, California | ||
| Sedimentary, Chardonnay, California | ||
| Inflection, Cabernet Sauvignon, California | ||
| Tercet, Pinot Noir, Central Coast |
| Red Dragon | Bacardi Dragon Berry Rum And Fresh Muddled Strawberries, Mint & Lime | |
| Mango Mule | Tito's Vodka, Goslings Ginger Beer, Mango, Fresh Lime Juice | |
| Good Fortune | Sake, Aviation Gin, Green Chartreuse, Fresh Lemon Juice, Fresh Basil |
| Smoked Old Fashioned | Basil Hayden's Bourbon, A Dash Of Chocolate Bitters, Served On A Smoked Plank Tableside | |
| Maverick | Ketel 1 Vodka, St-Germain Elderflower Liqueur, Fresh Lime, Cucumber & Jalapeño | |
| Perfect Patrón Margarita | Patrón Silver Tequila, Patrón Citrónge, Fresh Lime, Served Straight Up | |
| XO Envy | Rémy Martin XO Cognac, Angel's Envy Bourbon, Taylor Fladgate 10yr Tawny Port, Black Walnut Bitters, with Chocolate Pieces and Candied Walnuts |
| Hope Diamond | Grey Goose Vodka, Grapefruit Liqueur, Lemon, Butterfly Pea Flower Tea, Diamond Ice Cube | |
| 24 Karat | Belvedere Vodka, Grand Marnier, Peach Liqueur, Raspberries, Roederer Rosé, Gold Sugar Rim | |
| The Bee Keeper | Hangar 1 Honeycomb Vodka, Honey Syrup, Fresh Lemon Juice and Honeycomb |
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