The Starboard Way To "Sea" Food This Restaurant Week
By: Jonathan Jones 02/21/2020
"Thar she blows."
In Lake County, we have a nautical appetite. Maybe it’s because many of us fish for sport in over 75 lakes that Lake County has to offer. Or it’s just because seafood is absolutely delicious and nourishing.
There is an array of eateries participating in Lake County Restaurant Week that specialize in fish, shellfish and more. This is an especially good option for those of you that refrain from meat-eating during Lent.
In this blog, forget everything you TROUT you REELY knew about everyFINgle Lake County Restaurant Week seafood PLAICE. You have the OP-PERCH-TUNA-ty to ex-SALMON and experience all of the aquatic bites you’ve been HERRING about with this guide of eats from down under (we promise we’re not FISHING for compliments with these SARDINELY excEELent seafood puns).
Faroe Island Salmon (dill beurre blanc or BBQ sauce and white rice) with a choice of salad and dessert.
Shrimp and Grits (southern style BBQ shrimp atop creamy smoked cheddar grits with a sweet spice pork belly candy) with a choice of salad and dessert.
$40 Dinner
Shrimp and Grits (southern style BBQ shrimp atop creamy smoked cheddar grits with a sweet spice pork belly candy) with a choice of soup or a shot of gumbo, a salad and a dessert.
Louisiana Blackened Grouper (set atop a creamy corn and crawfish risotto and drizzled with lemon beurre blanc) with a choice of soup or a shot of gumbo, a salad and a dessert.
Cedar Planked Salmon (filet roasted on a cedar plank with honey bourbon sauce, garlic mashed potatoes and fresh vegetables).
Shrimp Palermo (sautéed gulf shrimp, ground sausage, herbs and spices in cream sauce over linguine).
Chef's Fresh Catch (served sautéed or blackened).
$40 Prix Fixe, Four-Course Dinner Menu
Sweet Potato Crusted Salmon (filet, pineapple-papaya salsa and fresh vegetables).
Parmesan Crusted Tilapia (baked filet, parmesan bread crumbs, citrus cream sauce with rice pilaf and vegetables).
Shrimp Palermo (sautéed gulf shrimp, ground sausage, herbs and spices in cream sauce over linguine).
Chef's Fresh Catch (served sautéed or blackened).
$24 Prix Fixe, Gluten-Free Menu
Tropical Ahi Tuna (fresh romaine and spring greens with medium-rare tuna, mango, avocado, tomatoes and onion topped with cilantro-ginger vinaigrette).
Strawberry Salmon (lightly grilled and served on baby spinach with strawberries, slivered almonds, red onions and poppy seed dressing).
$21 Prix Fixe, Lunch Menu
Chessie's Grilled Crab (homemade salad, swiss cheese and sprouts served on grilled panini bread).
All of Chessie's meals offer the choice of appetizer and dessert. In the prix-fixe four-course, the Barrington eatery offers appetizer seafood options like fried calamari, crab cake, broccoli crab bites and coconut shrimp.
Miso Salmon (salmon filet served over a bed of lentils, broccolini, peppers and onions topped with miso sauce). The seafood cuisine comes with an appetizer of your choice, wedge salad and a dessert.
Roasted Red Snapper Veracruz (Gulf red snapper fillet roasted with tomato, extra virgin olive oil, mixed olives, garlic, onion, golden raisins and oregano served with choice of side).
Wild Caught Catfish (pan-roasted catfish filet with dill butter, served with sautéed mushrooms and fingerling mashed potatoes).
For more delectable eats during Lake County Restaurant Week, click here. To view more about the starboard way to "sea" food during Restaurant Week, continue here.
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