Page 69 - South Mississippi Living - August, 2019

filet mignon, veal and lamb, to pasta with chicken or seafood, the entrée selections are varied, providing something for everyone. Grouper was the catch of the day, cooked either broiled, grilled, pan seared or blackened. We asked the chef to prepare it the way he thought was best. He pan seared the fish, topping it with a beurre blanc and sauteed shrimp and jumbo lump crab. Served with Brussels sprouts, the light fish was flakey fresh and sweet, prepared just wonderfully. We agree: when it doubt, go with what the chef recommends.
Several of the pasta dishes are new, including the seafood pasta Monica with shrimp, crab, crawfish, peppers, mushrooms and caramelized onions in a blackened brie cream served over fettuccine, and the chicken Rockefeller, another entrée we tried — and enjoyed. This abundant dish features panéed chicken with Southern greens, artichokes and Applewood bacon served over linguine with in a four-cheese sauce. Each bite is a true taste treat for your palette.
When it comes to the steaks — rib eye, New York strip and a 24-ounce cowboy cut rib eye — only Prime beef is used giving the meat a rich, buttery taste. We also had the 16-ounce rib eye as one of our entrées and found the perfectly cooked steak to be tender and full of flavor.
Two steak toppings are available for an extra bit of wow: the Oscar topping, with fresh jumbo lump crab and asparagus in hollandaise sauce, and the Michelle, with sautéed crawfish tails and lump crab in a Bearnaise sauce. We selected the Oscar, which was wonderful, but we’re pretty sure we would be a winner either way.
Sides are also plentiful and include the jalapeno, corn and
TOP: PRIME Rib. ABOVE: CHICKEN Rockefeller.
gouda grits; Southern pork and greens; and lobster macaroni cheese. Of course, we went all in and indulged in the creamy mac and cheese. The lobster pieces were big and generous, and the dish includes pepper jack cheese for a wonderful surprise of heat.
There was no question we were having dessert,
and the choice seemed obvious — the bananas Foster prepared tableside. Our waiter Jonathan promised an amazing treat and he delivered in big fashion with this traditional New Orleans favorite.
Whether trying something new or going with a best- loved dish, Blue Bayou Bar & Grill at Silver Slipper continues to please.
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August 2019 • SOUTH MISSISSIPPI Living 69