About the Menu

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Salmon The menu at Seafood R’evolution boasts not only the chefs’ interpretations of classic dishes such as seafood gumbo, Gulf oysters on the half shell and shrimp and grits, but also new creations utilizing Gulf Coast and Delta ingredients such as crab deviled eggs with chow chow relish, Simmons Catfish© reuben and beer-battered crab beignets with four rémoulades. Classical coastal ingredients such as Gulf shrimp, oysters and finfish are standard fare on the daily menu.  Fish selections are offered filleted or served whole. While specializing in Gulf of Mexico finfish and shellfish species, offerings from other waters are also available such as salmon and lobster.

Seafood R’evolution’s contemporary kitchen features wood-fired ovens and grills.  The featured “fish-on-the-plate” program allows guests to select a fish species from the daily menu board, determine the cooking process (wood-fire grilled or roasted, blackened, a la plancha, sautéed, steamed or fried) and choose a sauce and topping to create their own signature menu item.

The raw bar features oysters on the half shell, frutti de mare towers, tuna crudo and salmon tartare.

Soups include “death by gumbo,” featuring a whole, semi-boneless quail stuffed with oysters, andouille sausage and rice. Appetizers showcase selections such as crab claws R’evolution with sweet chili sauce as well as wood wood-roasted oysters. Pastas are also offered, including the signature dishes of crawfish and angel hair pasta with truffle cream and san marzano tomatoes and sheep ricotta gnocchi with lobster.

Catfish PoboyMeat aficionados can choose entrées from a selection of prime steaks and chops with a wide array of sauces and toppers such as seared foie gras. Seasonally, wild game appears on the Seafood R’evolution menu reflecting the important role that hunting plays in Mississippi’s great outdoors. The menu also offers dishes of fowl as well as regional sandwiches and po’boys.

Desserts showcase Mississippi classics such as Mississippi mud pie and fruit cobblers as well as the chefs’ spin on white chocolate bread pudding crème brûlée.

Other “must haves” on the menu include smothered greens as well as red velvet corn bread with whipped Creole cream cheese.  Seafood R’evolution also features extensive charcuterie and cheese programs, a large wine list and seasonal, market-fresh mixology.