Tender signature steak seasoned to perfection.

Filet Mignon

Start your meal with a warm bowl of our gourmet soup.

Gourmet Soup

An exceptional culinary offering for a special occasion.

Porterhouse & King Crab Trio for Two

A complete meal designed to feed the whole family.

Eddie Merlot's Table for Five

A perfectly seasoned salmon dish, sure to please seafood lovers.

Salmon Dish

Premium bar bites available during Happy Hour.

Bar Bites

Buttery, succulent lobster tail, cooked to perfection.

Lobster Tail

A flavorful steak, rich in marbling and seasoned just right.

Ribeye

A bold steak cut for those who enjoy robust flavors.

New York Strip

Remove the filet mignon steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.

Prepare the Steaks

Rub the steaks with olive oil, then season both sides generously with kosher salt and freshly cracked black pepper.

Season the Steaks

Heat a large skillet over high heat until it is very hot, about 5 minutes.

Preheat the Pan

Add the steaks to the hot skillet and sear for 4-5 minutes on one side without moving them, until a golden-brown crust forms.

Sear the Steaks

Flip the steaks and add garlic cloves, rosemary sprigs, and butter to the skillet. Continue cooking for another 4-5 minutes for medium-rare, basting the steaks with the melted butter and pan juices.

Flip and Add Aromatics

Use a meat thermometer to check the internal temperature of the steaks, aiming for 130-135°F (54-57°C) for medium-rare.

Check for Doneness

Remove the steaks from the skillet and let them rest for 5 minutes before slicing. Serve with your favorite sides.

Rest and Serve

Filet Mignon steaks

Olive oil

Kosher salt

Freshly cracked black pepper

Garlic cloves

Fresh rosemary

Butter

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables soften.

Sauté Vegetables

Stir in the minced garlic and cook for an additional minute. Pour in the vegetable broth and bring to a boil.

Add Garlic and Broth

Add the diced potatoes, thyme, bay leaf, salt, and black pepper to the pot. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Add Remaining Ingredients

Stir in the chopped spinach and cook for another 5 minutes until the spinach is wilted. Remove the bay leaf.

Finish with Greens

Stir in the lemon juice and garnish with fresh parsley before serving hot.

Serve

olive oil

onion, chopped

carrots, diced

celery, diced

garlic, minced

vegetable broth

potatoes, diced

fresh thyme

bay leaf

salt

black pepper

spinach, chopped

lemon juice

fresh parsley, chopped

In a large pot, bring water to a boil. Add the king crab legs and cook for about 5-7 minutes until heated through. Drain and set aside.

Prepare the Crab

Rub the porterhouse steaks with olive oil, minced garlic, salt, and black pepper on both sides. Let them sit at room temperature for about 30 minutes.

Season the Steak

Preheat a grill or skillet over high heat. Cook the porterhouse steaks for about 4-5 minutes on each side for medium-rare, or longer depending on your desired doneness. Add butter on top of the steaks during the last minute of cooking.

Cook the Steak

In a small saucepan, melt the remaining butter and mix in lemon juice and chopped parsley. Stir well and remove from heat.

Prepare the Butter Sauce

Slice the porterhouse steaks and serve alongside the king crab legs. Drizzle the butter sauce over both the steak and crab. Garnish with additional parsley if desired.

Porterhouse steak

King crab legs

Garlic cloves, minced

Lemon, juiced

Fresh parsley, chopped

Salt

Black pepper

Preheat the oven to 400°F (200°C). Rub the beef tenderloin with olive oil, minced garlic, chopped rosemary, salt, and black pepper. Place it in a roasting pan.

Prepare the Beef Tenderloin

Roast the beef tenderloin in the preheated oven for about 25-30 minutes for medium-rare, or until it reaches desired doneness. Let it rest for 10 minutes before slicing.

Roast the Beef

While the beef is roasting, wash the asparagus and trim the ends. In a skillet over medium heat, melt the butter, add the asparagus, and sauté for 5-7 minutes until tender. Squeeze lemon juice over the top before serving.

Prepare the Asparagus

Slice the chocolate cake and serve with whipped cream and fresh berries on the side.

Serve the Dessert

Beef Tenderloin

Olive Oil

Garlic

Rosemary

Black Pepper

In a bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, salt, and black pepper.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.

Marinate the Salmon

Preheat the Oven

Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.

Bake the Salmon

Garnish the baked salmon with fresh parsley before serving. Enjoy your perfectly seasoned salmon dish!

Salmon fillets

Lemon juice

Garlic, minced

Dried thyme

In a small bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Mix well.

Mix the Seasoning

In a large bowl, toss the mini pretzel bites with the olive oil mixture until evenly coated.

Prepare the Pretzels

Spread the coated pretzel bites on a baking sheet. Sprinkle shredded cheddar cheese and pepperoni slices evenly over the top.

Add Cheese and Pepperoni

Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and bubbly.

Bake

In a small bowl, mix together Dijon mustard and honey until well blended.

Prepare the Dipping Sauce

Remove from the oven and let cool slightly. Serve warm with the Dijon honey dipping sauce.

Mini pretzel bites

Cheddar cheese, shredded

Pepperoni slices

Dijon mustard

Honey

Garlic powder

Paprika

Using kitchen scissors, cut the top shell of the lobster tails down the center, stopping just before the tail fan. Gently pull the shell apart to expose the lobster meat.

Prepare the Lobster Tails

In a small saucepan, melt the unsalted butter over low heat. Add minced garlic, lemon juice, paprika, salt, and black pepper. Stir to combine and let it simmer for 2-3 minutes.

Make the Butter Mixture

Preheat your oven to 350°F (175°C). Place the lobster tails on a baking sheet. Brush the lobster meat generously with the prepared butter mixture.

Brush and Bake

Bake the lobster tails in the preheated oven for 15-20 minutes, or until the lobster meat is opaque and cooked through.

Cooking

Remove the lobster tails from the oven, drizzle with any remaining butter mixture, and sprinkle with fresh parsley. Serve immediately.

Garnish and Serve

Lobster tails

Unsalted butter

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.

Prepare the Steak

Pat the steak dry with paper towels. Rub both sides with olive oil, then season generously with kosher salt, black pepper, and garlic powder.

Preheat your grill to high heat or heat a cast-iron skillet over medium-high heat until it’s very hot.

Preheat the Grill or Pan

Place the ribeye on the grill or skillet. Cook for about 4-5 minutes on one side without moving it, to get a nice sear. Flip the steak and cook for another 4-5 minutes for medium-rare, adjusting time for your desired doneness.

Remove the steak from the heat and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute.

Rest the Steak

Slice against the grain, garnish with fresh rosemary if desired, and serve immediately.

Ribeye steak

Fresh rosemary (optional)

Take the New York strip steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

Pat the steaks dry with paper towels. Rub both sides with olive oil, then generously season with salt, black pepper, and garlic powder.

Preheat your grill or a cast-iron skillet over medium-high heat until it's very hot.

Place the steaks on the grill or skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting the time according to your preferred doneness.

In the last minute of cooking, add the butter and rosemary to the skillet or grill. Baste the steaks with the melted butter for extra flavor.

Add Flavor

Remove the steaks from the heat and let them rest for 5-10 minutes before slicing. Serve as is or with your favorite sides.