The Starboard Route to Seafood During Lake County Restaurant Rally
By: Jonathan Jones 03/04/2021
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, healthy and nourishing.
Many eateries are participating in Lake County Restaurant Rally that specializes in fish, shellfish and more. This is an excellent option for those of you that refrain from meat-eating during Lent.
In this blog, forget everything you TROUT you REELY knew about everyFINgle 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).
Don’t look port because these dining options provide the starboard way to feast on seafood for Lake County Restaurant Rally. Only three more days to savor two-to-three top selections of these eateries! Let’s get a little Vitamin Seafood.
Tramontana Restaurants (Northern Lake County Seafood)
Whiskey Shrimp: Four de-tailed jumbo shrimp flamed in their signature Jack Daniel's cream sauce served over garlic toast points with sauteed vegetables.
Sesame Seed Encrusted Ahi Tuna: Sushi-grade ahi tuna seared rare drizzled with sweet chili sauce and wasabi cream served with rice pilaf and vegetable garnish.
Tequila & Orange Salmon: Fresh wild Atlantic salmon glazed in tequila, orange juice, garlic and brown sugar, served with rice pilaf.
Black Widow: Lightly battered freshwater eel, avocado and spicy mayo, rolled in black rice, topped with sauteed scallops, mayo, tobiko and tempura crunch drizzled with unagi sauce.
Urban Heat: Spicy tuna, jalapeno, avocado, spicy mayo and tempura crunch paper and drizzled with unagi sauce.
Poke Bowls: Diced marinated tuna or salmon with fresh greens, seasoned rice, edamame, cucumber, carrot, avocado, red cabbage, masago and kaiware.
Roasted Branzino: Topped with white wine, grilled lemon, roasted tomato, fresh capers and artichoke hearts. Roasted and served in a parchment blanket.
Miso Glazed Seabass: Served with parmesan risotto and brown sugar glazed roasted carrots
Scallops Crudo: Fresh jumbo bay scallops sliced thin. Topped with parmesan and siracha crust, crispy jalapeno and peppadew peppers finished with a Brulee torch.
Cacao Nib Crusted Salmon: Cooked with panko citrus zest crust, Israeli couscous cake, carrot puree, brussel sprouts with cocoa-candied bacon and citrus beume blanc.
Grilled Tuscan Salmon: Accompanied with sun-dried tomato and kalamata olive tapenade with red quinoa and coca balsamic roasted eggplant (available through March 6).
Sautéed Scallops: Served over a bacon jam and garnished with pickled mustard seeds.
Lobster Mac: Their pepper jack mac with large morsels of Maine lobster.
Vermont Salad: Apples, craisins, walnuts, pecans, almonds, goat cheese, M&H bacon and mixed greens. Served with their maple vinaigrette - add grilled tuna.
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