Page 47 - South Mississippi Living - March, 2016

come from Creekstone Ranch, a leader in USDA beef, and are certain to satisfy even the heartiest appetites. Filet mignon, New York strip and T-bone are just a few of the offerings, which can easily be turned into a “surf and turf” meal with the addition of grilled or sauteed royal red shrimp, fried soft shell crab, Maine lobster tail or pan-seared scallops. There are also a number of sauces that can top the steaks.
The prime rib is available in two sizes — a 12-ounce and
a 24-ounce bone-in, the one we tried. The thick cut of beef, prepared a perfect medium rare as ordered, had a nice crust made with a mixture of herbs and sea salt.
Fish lovers are not forgotten. Flounder, topped with crabmeat, is infused with herbs, garlic and white wine, and there is also Chilean sea bass, lobster tails and the blackened redfish. The generous portion of pan-seared fish comes served over a bed of gnocchi tossed in a citrus-cream sauce. The blackened taste of the fish mixes with the sauce wonderfully.
Other specialties include the sweet tea Tomahawk pork chop and herb-crusted roasted rack of lamb, plus the Grille offers two pasta dishes — a royal red shrimp fettuccine and chicken penne Alfredo.
Dessert is a real treat at Scarlet Grille, where each dish is made fresh daily by pastry chef Wendy Bosarge. The praline and cream cheesecake is delightful with its cookie crust filled with rich, creamy cheesecake and topped with candied pecans and caramel sauce. Other offerings include the Bourbon Street bread pudding, red velvet carrot cake, Godiva chocolate crème brulee and fried pecan pie topped with a chocolate drizzle.
Scarlet Grille is a beautiful restaurant with spacious booths, open tables, two private dining rooms and a horseshoe bar. Soft jazz music playing in the background adds atmosphere.
ABOVE: PRIME rib. BELOW: SEAFOOD potpourri. BOTTOM: PRALINE cream cheesecake.
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March 2016 • SOUTH MISSISSIPPI Living 47