Emeril’s Gulf Coast Fish House Expands with Lunch Service at the New Beachfront Eatery
Gulfport, MS (Wednesday, September 26, 2007) – Tuesday, October 2, Chef Emeril Lagasse opens the doors for lunch service at Emeril’s Gulf Coast Fish House for the first time. Lunch will be offered Monday through Friday from 11:30am-2:00pm, along with dinner service from 5:30pm-10:00pm Sunday-Thursday, and until 11:00pm Friday and Saturday.

Guests can now experience the Coast’s beautiful daytime landscape with Gulf views through the restaurant’s expansive windows, while enjoying Chef Emeril’s “Coastal Creole” cuisine.

The lunch menu will include favorites from the evening menu, such as Shrimp & Grits and Emeril’s New Orleans Style Barbecued Shrimp. Other fresh tastes for lunch include Asian Style Shrimp Spring Rolls with Soy Dipping Sauce; Fried Green Tomato & Crabcake Sandwich with Coastal Remoulade and House Made Pickles; Fish & Chips using Fresh Battered Local Fish, Hand Cut Potatoes, Slaw and Creole Tartar Sauce; or Chef Steve’s Kobe Beef Hamburger.

Emeril’s Gulf Coast Fish House opened in June at the Island View Casino Resort in Gulfport, Mississippi, featuring fresh locally sourced seafood, produce, game and farm products prepared with Lagasse’s “new New Orleans” Creole and Coastal inspired recipes.

For lunch or dinner reservations, please call 228-314-1515 or visit emerils.com. Valet parking is available at the Island View Casino Resort.

Emeril’s Gulf Coast Fish House Lunch Menu

Appetizers

Emeril’s New Orleans Style Barbecued Shrimp with Rosemary Biscuit

Fried Green Tomatoes with Shrimp Remoulade, Baby Greens and Mirliton Pickles

Creole Fried Calamari with Smoked Tomato Sauce and Olive Salad

Crabmeat “ Louie “ — Jumbo Lump Crabmeat Tossed in a Tangy Dressing with Tomato, Cucumber, Hard Cooked Egg and Crostini

Asian Style Shrimp Spring Roll with Glass Noodles, Mint, Cilantro, Carrot and Soy Dipping Sauce

Soups and Salads

Creative Daily Soup

Today’s Gumbo

Emeril’s Signature Salad
Baby Lettuces tossed with Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Creole-Spiced Croutons

Baby Spinach with Warm Bacon-Brown Sugar Vinaigrette, White Cheddar Cheese, Shaved Mushrooms and Spiced Pecans

Classic Caesar Salad
Hearts of Romaine Lettuce with Traditional Caesar Dressing and Shaved Parmesan Reggiano

Shrimp Salad
Poached local Gulf shrimp tossed in a lemon – herb vinaigrette with arugula, tomato and avocado

Entrées

Marinated, Grilled Chicken Breast Paillard
With Field Pea – Corn Succotash And Arugula Salad

Fried Green Tomato & Crabcake Sandwich
with Coastal Remoulade and House Made Pickles

Shrimp & Grits
Gulf Shrimp Sautéed with Creole Tomato Glaze with Smoked Gouda Grits,
Apple Bacon and Wild Mushrooms

Grilled Petite Filet Mignon
with Frites, Stewed Green Beans and Emeril’s House Made Worcestershire Sauce

Fresh Local Oyster Stew
In a Light Oyster Cream with Spinach, Bacon, Whipped Potato and Crostinis

House Made Fresh Fettucini “Jambalaya”
With Chicken, Sausage, Shrimp and a Roasted Garlic-Tomato Cream

Freshly Cut Linguini with Gulf Shrimp, Tomato and Olive Oil

Grilled Seasonal Fish of the Day
with Grilled Vegetables, Olive Oil and Lemon

Fish And Chips
Fresh, Battered Local Fish and Hand Cut Potato with Potato Salad, Slaw and Creole Tartar Sauce

Chef Steve’s Kobe Beef Hamburger

Sides
Succotash
Grilled Vegetables
Roasted Garlic Mashed Potatoes
Southern Cooked Greens
Grits
Creole Slaw
Potato Salad

Filed Under: Press Releases