Lake County Restaurant Week is quickly approaching and the wafts of this week's LCRW Spotlight: Sullivan's Steakhouse is filling the air. A mere two weeks away for over 40 restaurants to try, or have an old favorite.
Marketing Manager Sara Rolsma and Visitor/Partners Services Coordinator took a trip for this edition of ‘What are you doing next weekend?’ LCRW Spotlight: Sullivan’s Steakhouse Lincolnshire.
This upscale restaurant never disappoints with the delicious eats at their restaurant. At the Lincolnshire fare venue, patrons dine in decadence and sophistication right in the middle of Lincolnshire. You will be able to enjoy amazing food, specialty crafted cocktails, live music, and an ambiance unlike anywhere else.
Some of the premier eats at the venue include Filet Mignon, one pound lobster tail (broiled, carved tableside and served with drawn butter), Seared Ahi Tuna (served with Cajun Spice rubbed, cucumber noodles and spicy mustard sauce), pan-seared sea bass ‘Hong Kong style,’ (served with baby bok choy and sherry soy glaze) and the steakhouse salad (broiled sliced strip steak, deviled egg, mixed greens, avocado, bacon, parmesan, blue cheese and lemon horseradish dressing) and many other divine dishes.
What’s also great about the Lincolnshire restaurant is they create their own wine. On Thursdays and Sundays, Sullivan’s is said to have a swingin’ good time during happy hours. Sullivan’s offers $7 signature martinis as well.
So this Tasty Tuesday, take on LCRW Spotlight: Sullivan’s Steakhouse, and then make another appearance at the Lincolnshire venue between June 10-19 during Lake County Restaurant Week: 10 Days to Savor.
Continue here to see $42 Prixe Fix Menu that includes an appetizer, soup, salad and entrée from a variety of seasonal favorites. Delicioso!
In the video below, the Lincolnshire Chef, Brian Gray prepared the sea bass and an 8 oz filet mignon.
Lake County Restaurant Week is quickly approaching and the wafts of this week's LCRW Spotlight: Sullivan's Steakhouse is filling the air. A mere two weeks away for over 40 restaurants to try, or have an old favorite. 
one pound lobster tail (broiled, carved tableside and served with drawn butter), Seared Ahi Tuna (served with Cajun Spice rubbed, cucumber noodles and spicy mustard sauce), pan-seared sea bass ‘Hong Kong style,’ (served with baby bok choy and sherry soy glaze) and the steakhouse salad (broiled sliced strip steak, deviled egg, mixed greens, avocado, bacon, parmesan, blue cheese and lemon horseradish dressing) and many other divine dishes. 
