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Easter Brunch 11:00 a.m. until 3:00 p.m.! We will be open and serving Easter brunch on Sunday, April 16, from 11:00 a.m. until 3:00 p.m. 
We will be serving from our standard brunch menu, which features a selection of starters, salads, seafood and sandwiches as well as four versions of Eggs Benedict, our world-famous Grits à Ya Ya, and brunch favorites; Cinnamon Raisin French Toast,
Classic Monte Cristo and Jack Daniel’s Chicken and Waffles. As always, we will be offering bottomless champagne and mimosas for $5 and Bloody Marys for $2.

In addition, Chef de Cuisine Jason Hughes has created a special  Easter brunch and dinner feature.

Brunch Feature: Smothered Lamb Boudin Benedict with griddled, house-made lamb boudin cakes, toasted French bread, Cajun white beans with braised ham, soft poached eggs, stone-ground pepper jack grits, wilted spinach and classic hollandaise sauce.

Dinner Feature: Seared wahoo filet stacked with crispy lamb boudin cakes over stone-ground pepper jack grits. Served with braised white beans and sautéed kale (from Jeffs corner), and finished with Creole remoulade.

Easter Brunch 11:00 a.m. until 3:00 p.m.! We will be open and serving Easter brunch on Sunday, April 16, from 11:00 a.m. until 3:00 p.m. We will be serving from our standard brunch menu, which features a selection of starters, salads, seafood and sandwiches as well as four versions of Eggs Benedict, our world-famous Grits à Ya Ya, and brunch favorites; Cinnamon Raisin French Toast, Classic Monte Cristo and Jack Daniel’s Chicken and Waffles. As always, we will be offering bottomless champagne and mimosas for $5 and Bloody Marys for $2. In addition, Chef de Cuisine Jason Hughes has created a special Easter brunch and dinner feature. Brunch Feature: Smothered Lamb Boudin Benedict with griddled, house-made lamb boudin cakes, toasted French bread, Cajun white beans with braised ham, soft poached eggs, stone-ground pepper jack grits, wilted spinach and classic hollandaise sauce. Dinner Feature: Seared wahoo filet stacked with crispy lamb boudin cakes over stone-ground pepper jack grits. Served with braised white beans and sautéed kale (from Jeffs corner), and finished with Creole remoulade.

Photo taken at: The Pensacola Fish House

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