Eddie Merlot’s has introduced a limited-time holiday menu featuring premium steaks, seafood, and seasonal wine pairings, available November 3 through January 4 at all locations.
The menu includes five featured entrées, including a 34-ounce Garlic Chili Tomahawk Ribeye, made with Certified Angus beef and marinated in fresh garlic chili oil. The dish is intended to serve two guests.
Other selections include Surf & Turf, featuring a 6-ounce filet mignon and petite cold water lobster tail, and Pan-Roasted Salmon with a crispy lobster risotto cake, passion fruit butter sauce, and grilled asparagus.
The holiday lineup also features Braised Short Rib served with heirloom carrots, fingerling potatoes, cipollini onions, and red wine demi-glace, as well as a pan-seared double-bone Elk Chop accompanied by sautéed fennel, cremini mushrooms, and red wine reduction.
Wagyu Meatballs are available as an appetizer. The restaurant is also offering sommelier-selected wines, including Goldeneye Anderson Valley Pinot Noir, Duckhorn Napa Merlot, and Duckhorn Napa Cabernet Sauvignon.
In addition to the seasonal menu, Eddie Merlot’s is introducing a holiday gift card promotion. From November 16 through January 3, customers who purchase $100 in gift cards online will receive $25 in bonus cards.
The bonus cards can be redeemed during a future visit from January 4 through March 6, excluding February 12–14.
