Page 43 - South Mississippi Living - December, 2017

SCALLOPS and Foie Gras
SEARED Scallops
and the vanilla bean and passion fruit crème is just as artfully poured by your server. It is a bit of culinary drama that plays extremely well.
If you are in the mood for beef, Thirty-Two is the perfect choice. From smoked prime rib to a Delmonico cut, this is a beef lovers paradise, but just wait. The best is yet to come. Check out the stunningly good American Wagyu strip steak and the New York progression. The progression includes four petite New York strips, one of which is a Japanese Wagyu strip.
Thirty-Two’s menu is robust with amazingly good things to eat such as the trio of Glove lamb that’s served with traditional Guinness braised Irish stew, and the pan seared halibut that is beautifully presented with ginger carrot puree, pickled red onion, shaved carrots, prosciutto and a house made preserved lemon vinaigrette.
When the evening is starting to wind down, take a careful look at the desert and cheese menu. There are ten desserts and an array of the best cheeses. But if you go sweet,
try the PB&J. It’s a devil’s food cake with peanut butter mouse, Concord grape sorbet, roasted peanuts, milk crumb and grape gellee that is as original and innovative, not to mention delicious, a dessert as you will ever find anywhere.
An evening at Thirty-Two can be magical.
TRIO of Lamb
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December 2017 • SOUTH MISSISSIPPI Living 43