The Gazebo Gazette

BILOXI (GG) — Coraline’s restaurant at Beau Rivage has released its summer menu, adding lighter dishes and new flavors to savor while keeping some of its customer favorites.

“Our goal was to create a menu that stays true to our Gulf seafood roots while ensuring there is something memorable for everyone at the table,” said Executive Chef Austin Dedeaux. “Whether you’re craving fresh seafood, a perfectly grilled steak, a flavorful chicken entrée, or a fresh seasonal watermelon salad, our summer menu delivers a great dining experience for every guest.”

“The summer menu reflects Coraline’s commitment to quality ingredients, exceptional hospitality, and creating a welcoming destination for locals and visitors alike.”

Chef Austin added a watermelon salad to the menu, which features heirloom tomatoes, pickled radish, goat cheese and a calamansi gastrique to compressed watermelon for a refreshing starter salad. Still on the menu is a Salt Roasted Beet Salad, with seasonal citrus, whipped goat cheese, candied Louisiana pecans and a charred green onion vinaigrette.  Chef Austin has added a Smoked Pork Belly with a Cathead Mississippi Vodka Sauce, sweet corn puree’ and roasted corn relish to the summer appetizers.

In addition to Coraline’s seafood gumbo and crawfish bisque, Chef Austin has added Crab Mushroom Soup, featuring assorted mushrooms, blue crab, chives and oyster crackers to the rich, cream-based soup.

The signature dishes have kept seafood favorites and changed a few new dishes for summer, like the Blackened Atlantic Salmon with haricots verts, a lemon dill cream and fennel slaw. Or try the Lobster Thermidor, a Maine lobster served with a brandy cream and Gruyere cheese. Also new on the menu is a Courtbouillon – the fresh Gulf catch with blue crab, shrimp and tomatoes served over rice with French bread.

Those not looking for seafood can find plenty of options to tempt the palate, like a blackened stuffed chicken breast with whipped potatoes, boudin, a roasted corn relish and a fines herbes sauce, or a prime pork chop with an apple puree, roasted Brussels sprouts and herb butter. Then there’s the Blackened Ribeye, with roasted potatoes, broccolini and cowboy butter. Finish off the meal with a dessert cocktail such as a Crème Broulee’ Martini or a Strawberry Shortcake Martini. Or something a little more decadent like a Brownie Sundae, a Banana Upside Down Cake, a Lemon Tart, Hummingbird Cheesecake Brulee’ or White Chocolate Bread Pudding.

Coraline’s is open Sunday, Monday and Thursday, 4:30 p.m. to 9:30 p.m. and Friday and Saturday, 4:30 p.m. to 10 p.m. Reservations can be made at Coraline’s.

(Photo from TripAdvisor.com)