Page 87 - South Mississippi Living - February, 2016

The Ahi tuna tower is hand formed and stacked high
with fresh Ahi tuna, avocado, pico de gallo and served
with wonton crisps. This dish is bursting with flavor and has a sophistication to it that screams fine dining with its presentation. Most importantly, the Ahi tuna tower is so light and delicious that it will not ruin your appetite, but do what appetizers are intended to do — prepare your taste buds for the main course.
Savory and delicious soups, such as the baked five-onion soup or the lobster bisque, are perfect for providing a feeling of comfort and satisfaction.
The double-cut lamb chops are seared to perfection with a blend of herbs and spices and topped with foie gras cognac butter and apple mint sauce for dipping.
The main event of our evening at Morton’s was the Chicago style prime bone-in ribeye. This dish is a carnivore’s dream. It’s a rich, beefy selection of 22 ounces of USDA prime-aged beef that is beautiful with the marbled fat that gives it an extra kick of flavor. From start to finish on this steak, every cut of the knife is just as tender as the next. This steak has the option to be topped with bourbon sauce au poivre, blue cheese butter, foie gras cognac butter or black truffle butter.
From the dark oak walls to the eel skin upholstered booths, Morton’s: The Steak House will please diners with the atmosphere and décor, the top-notch service, the menu selection of prime-aged beef and fresh seafood and the superior quality bovine aficionados are accustomed to.
ABOVE: STEAK and lobster. BELOW: CHEESECAKE.
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
February 2016 • SOUTH MISSISSIPPI Living 87