Indiana-based Eddie Merlot’s Prime Aged Beef and Seafood restaurants, with 10 operating restaurants and three in development stages, uses the tag line “Distinctly Different.”
President and founder Bill Humphries challenged his corporate executive chef, Tony Dee, and director of operations, Bruce Kraus, to create food items that are even more distinct.
The restaurant debuted a new dinner menu, and revamped its lounge and lunch menus in the same fashion. There are more than 50 changes in new products and new recipes on the menus.
Eddie Merlot’s is also offering a unique steak cut. The company contracted with Greg Norman Australian Prime to fabricate a 20-ounce Signature Wagyu bone-in New York strip with a marble score of 6 as well as a 32-ounce Signature Wagyu tomahawk rib eye.
Greg Norman Signature Wagyu is also featured in the lounge menu with Wagyu sliders and a Wagyu bacon and egg burger, which is Wagyu ground beef topped with braised pork belly, Taleggio cheese, a fried egg, and Bloody Mary sauce.
Also on the lounge menu is Greg Norman “Signature Wagyu,” a one-half pound hotdog served three different ways (chili dog, Chicago style, and traditional).
Additional new menu items in the reserve cuts section of the dinner menu include a domestically raised 20-ounce bone-in bison rib eye that is tender and known for its juicy center. There is also a 7-ounce bison filet mignon, low in fat but flavorful.
In the seafood section there is a crab-stuffed shrimp dish with parmesan-Tabasco cream and a cedar roasted BBQ salmon with sweet corn and edamame succotash, chive oil, and horseradish gremolate.
On the lounge menu under the small plate section there is now a pork belly and egg dish with asparagus and Mornay sauce; street style tacos with tempura shrimp or ahi tuna tartare; and a lobster roll with creamy and sweet lobster salad on a traditional toasted and buttered roll.
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