Page 93 - South Mississippi Living - April, 2019

dinner — a New York strip progression that features four cuts of perfectly prepared beef. First, there is the Certified Angus Beef strip, topped with mushrooms. This is followed by the prime strip with pommes frites. The third stop in the progression is a Wagyu strip with bacon and sauteed onions. And, the final cut is a Japanese A-5 strip perfectly topped with
a carrot and daikon salad. Along the Mississippi Gulf Coast, this steak can only be found at IP Casino.
Whether you take one bite of each in order and then start all over again, or devour the steaks one at a time, this progression is wonderful
and a great way to sample a variety of cuts.
The pan-seared salmon, one of three fresh fish entrees, was also a treat. Sitting atop fregola pearls with dried cranberry, butternut squash,
roasted apple and Brussels sprouts in brown butter,
the salmon was moist and succulent, one of the better pieces of fish we’ve enjoyed.
As for sides, we selected the potato strudel with its two- toned ribbons of potatoes carefully layered in a puff pastry wrap and the braised greens with ham hock. Watch out — the greens have a kick that adds to their smoky flavor.
Our meal ended wonderfully with the restaurant’s own sundae — loaded with chocolate truffle ice cream, chocolate chip cookie dough, salted caramel, chocolate-dipped pretzels, chocolate fudge, cheesecake bites and a pecan turtle. We also had a brown butter cake designed to look like a green apple that had cheesecake and apple filling and salted caramel sauce. Both were amazing.
BRAISED Lamb and Ravioli Appetizer
NEW York Strip Progression
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
April 2019 • SOUTH MISSISSIPPI Living 93
PAN-SEARED Crab Cakes