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Introducing Eddie Merlot’s Beef and Burgundy Menu

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Beginning today (1/2/14), Eddie Merlot’s , the premier steakhouse offering exceptional prime-aged beef, fresh seafood, and an extensive collection of wines, launches a menu of hearty dishes perfect for the colder months ahead. From now through Sunday, February 9, guests of Eddie Merlot’s can enjoy a number of wine-centric offerings as part of restaurant group’s Beef and Burgundy menu.

The specialty selections from Executive Chef Anthony Dee use the aromatic varietal as an ingredient in a number of classic dishes from Steak au Poivre to Winemaker’s Steak, which are not normally found on the menu. Oenophiles can also complement their meal with a pour of Joseph Drouhin Chorey-les-Beaune, available by the glass ($13) and by the bottle ($49).

“Our Beef and Burgundy menu celebrates two Eddie Merlot’s favorites: a great cut of steak and great glass of red wine,” says Dee. “We’re able to utilize classic cooking techniques to create a menu that features some very rich and intense flavors. The combination of the meat and wine is especially comforting in the colder months when guests are looking for dishes that are reminiscent of slow cooked meals and a warm kitchen.”

Served a la carte, the Beef and Burgundy menu features:

Beef Bourguignon ($24)

Tender beef short ribs simmered with roasted mushrooms, onions, and Burgundy wine

Steak au Poivre ($39)

New York strip steak encrusted with peppercorns, flashed in cognac, and finished with demi-glace

Steak Diane ($32)

Twin filets sautéed with roasted mushrooms and herbed demi-glace

Veal Chop Dijonnaise ($37)

Grilled veal chop simmered in a Dijon mustard sauce with onions and roasted mushrooms

Winemaker’s Steak ($32)

Twin filet medallions with prosciutto, mushrooms and shallots in a Burgundy pan sauce

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New York February / March 2014
New York February / March 2014