Raleigh's Sullivan’s Steakhouse Unveils New Menu

 

Robert Crawford, executive chef of Sullivan’s Steakhouse in Raleigh, is pleased to announce that Sullivan’s has a new menu.  Perfectly capturing the fresh flavors of summer, Sullivan’s revs up its exciting new menu with an abundance of seasonal produce and succulent seafood. 

Sullivan’s Steakhouse is a favorite neighborhood restaurant, known for its hand cut steaks and award-winning wine list.  Guests can now also enjoy lighter fare such as the Seafood Trio featuring Salmon Filet Oscar Style, Garlic Shrimp Bruschetta Style, and Sea Scallops with Truffle-Chive Vinaigrette.  Serving up a slice of summer, Sullivan’s has also added Bacon-Wrapped Sea Scallops with Roasted Corn-Jicama Slaw and Peach BBQ Spice.  Savory sides include Caramelized Cauliflower, which is roasted and served in a petite cast-iron pan with Warm Caper Vinaigrette.  Guests can finish the evening with a burst of fresh summer fruit – The Wild Berry Crumble made from scratch with regional raspberries, blackberries, strawberries and blueberries.  The Crumble is topped with Butter Pecan Ice Cream, reminiscent of homemade desserts at a summer BBQ.

Sullivan’s guests can kick off the evening with a refreshing new cocktail such as the Napa Collins, featuring Moscato Grape Infused Vodka, Aperol, Housemade Lemon Sour and topped with soda water, or the Grapefruit Martini, made with vodka infused with fresh Ruby Red Grapefruit, Aperol, and Agave Nectar.

The revamped menu at Sullivan’s also features an exciting new addition called “Sullivan’s Seasonals,” which will change with the seasons to offer the best that regional farmers have to offer.  Headlining the summer seasonal menu is a rustic Heirloom Tomato & Buffalo Mozzarella Salad.  Nothing says summer like fresh tomatoes, which pop up again in the Sweet Baby Lobster Tail Scampi – a 7-ounce lobster tail accompanied by linguini, tomatoes, a white wine garlic butter sauce and micro greens.

Also within the new menu, guests will find a fabulous prix fixe offering called The Sure Thing, making Sullivan’s the perfect place to wine and dine any night of the week.  The Sure Thing is a generous three-course meal.

Sullivan’s regulars who still enjoy the restaurant’s hand-cut steaks such as Bone-In Rib Eye will be thrilled to find that decadent butters and sauces like the Bourbon Peppercorn Sauce and Roasted Red Pepper-Truffle Butter are now complimentary.

“We are so excited to welcome our guests with this new menu at Sullivan’s Steakhouse,” says Robert Crawford, executive chef of Sullivan’s Steakhouse.  “Our culinary team collaborated on this menu, drawing from our best regional farmer’s markets and fresh seafood purveyors for inspiration.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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