New Menu Items at Sullivan's Steakhouse

Sullivan’s Steakhouse New Items:

  • Thai Steak Salad: Beef tenderloin over mixed greens, cabbage, carrots, tomato, avocado, mango, honey roasted peanuts and almonds with Asian crunch vinaigrette
  • Shrimp Cargot: Shrimp with garlic butter, onions, melted Havarti cheese, baguettes and chopped parsley
  • 24oz. Porterhouse Steak: Broiled to desired doneness
  • Salmon Rockefeller: Salmon with sauteed spinach, jumbo lump crabmeat, diced bacon and Béarnaise sauce
  • Filet Mignon Duo (pictured): Two 5-ounce filets mignon — one with Alaskan King Crab and Béarnaise sauce, the other with Port-black pepper reduction
  • Blue Crab Stuffed Shrimp: Shrimp baked with crab & basil stuffing, topped with bruschetta-style tomatoes and Cajun lobster sauce
  • Jalapeno King Crab Gnocchi: Gnocchi cooked in a jalapeno cream sauce topped with King Crab and parmesan cheese
  • Black Bottom Peanut Butter Pie: Housemade peanut butter mousse atop Oreo cookie crust topped with honey roasted peanuts, caramel, chocolate shavings and whipped cream
  • Black Velvet Cake: Chocolate cake layered with cream cheese icing, strawberries and chocolate fudge sauce, topped with white chocolate and milk chocolate pearls
  • Peach Old Fashioned: Knob Creek Bourbon, peach puree, Angostura bitters, simple syrup and a splash of Sprite
  • Brooklyn Cocktail: Knob Creek Rye, Carpano Antica Formula Vermouth, Luxardo Maraschino and bitters

Availability: Permanent


Sullivan's Steakhouse New Items:

  • Steak Flatbread: With blue cheese, cherry peppers, mozzarella and balsamic glazed onions
  • Loaded Potato Tots: With bacon, chives, Cheddar cheese and truffle aïoli
  • Sesame Chive Salmon (pictured): With steamed spinach and sherry soy glaze
Availability: Permanent


Del Frisco's Grille and Sullivan's Steakhouse New Item: 

  • Fish & Chips, beer battered baby haddock with tartar sauce and Idaho potato fries, $22 at Sullivan’s; $16.50-$18 at Del Frisco’s Grille at lunch, and $24-$26 at dinner. 

Availability: Through April 3, 2015

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