Page 65 - South Mississippi Living - July, 2016

Asian-inspired, tangy barbecue sauce. Bogart’s offers two soups, the French onion
with gruyere and the savory lobster bisque finished with brandy and cream. We opted, however, for the chopped salad, which features tomato, bacon, fried onion strips and goat cheese. The house made Creole dressing was perfect in bringing all the flavors together.
For our entrees, we took the advice of the affable chef who regularly visits with his
guests, deciding on a 14-ounce rib eye cooked
to a perfect medium rare. While guests can get “toppers” for their steaks, such as Bearnaise sauce or lump crab, we opted to keep it plain, greatly enjoying the popular cut of beef that was gently seasoned to bring out its full flavor. A side of asparagus with hollandaise sauce was the perfect accompaniment.
The seafood au gratin, once an appetizer but moved to entree status, was another dish Harris recommended — and, as we found out, with good reason. The dish features generous portions of shrimp, crab and crawfish mixed with a light parmesan cream sauce. Add a soft shell crab on the side and garlic toast for dipping, and this au gratin is a perfect meal for any seafood lover.
While your meal will no doubt be satisfying, be sure to ask about dessert. There is cheesecake, bread pudding, crème brulee and more. We had the moist blondie brownie topped with a scoop of vanilla ice cream and caramel sauce. This warm sweet treat was the perfect ending to a great dinner.
ABOVE: RIB EYE cooked to a perfect medium rare and asparagus with hollandaise sauce. BELOW: ARRAY of appetizers, including crab ngers, crab cake, ahi tuna and barbecue short ribs. BOTTOM: BLONDIE brownie topped with ice cream, caramel sauce and praline cookie.
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July 2016 • SOUTH MISSISSIPPI Living 65