Staff Pick: Southern Sundays
SOUTHERN SUNDAY SUPPERS AT THE FISH HOUSE
Beginning on Aug. 22, every Sunday after 5 p.m., a fixed-price menu will be offered that will feature traditional Southern items with a modern touch. The fixed-price plate, which costs $13.95, will feature “Meat and Two Plus a Roll”: choice of an entre, two side dishes and a fresh-baked roll or cornbread.
Each week, The Fish House chefs will travel to Bailey’s Farmers Market and select fresh vegetables to offer a special side dish called “From Farm to Table.” These side dishes will highlight seasonal vegetable harvests from local farms.
Some highlights of the new menu are:
Chicken-Fried Steak — Tenderloin of beef in a crispy crust, topped with five-peppercorn spice and homemade sausage gravy
Pan-Seared Bone-In Pork Chops — Served with creamy corn maque choux
Chicken Lulu — Pan-seared chicken stewed with fresh okra, tomatoes and onions with their own homemade sausage and a touch of white rice
Cracker-Fried Catfish — Graced with butter-bean gravy and accompanied by rmoulade and tartar dipping sauces
Maximum Meatloaf — Made with all-natural, antibiotic- and hormone-free beef with a balsamic tomato glaze
“From Farm to Table” Southern Sides include fresh collard greens, fried okra, black-eyed peas, smoked gouda cheese grits, fries, coleslaw, corn fritters, grilled veggies, asparagus, mashers, and jambalaya.
It’s just like the rich, homestyle cooking most of us grew up savoring, but with a most delicious twist. And best of all, you can leave all of the cooking up to The Fish House.