The Fish House Celebrates the Fourth of July


Come join us at the Fish House to celebrate the Fourth of July! We will broadcast the fireworks show live; afterward DJ Tony will take the stage for music and dancing. The Atlas, Fish House and Deck Bar will be open for walk-in dining, serving from our standard dinner menu all evening.


In addition, on the balcony above the Fish House, we will once again be offering our special five-course food and wine dinner. Each table will have prime waterfront seating overlooking beautiful Pensacola Bay. All tables will have an unobstructed view of the thrilling fireworks show, which begins at 9:00 p.m. The table reservations are for 7:00 p.m. and will be yours for the evening — to come and go from as you please. There are no time restrictions for seating.


The food and wine dinner menu is as follows:


First Course

Artisanal cheese and assorted seasonal fruit paired with Gerard Bertrand “Cuvee Thomas Jefferson” Cremant Brut, Limoux, France 2014


Second Course – Choice of

House-cured salmon served over cucumber linguine and fermented cauliflower finished with crème fraîche; paired with S.A. Prüm “Essence” Riesling, Mosel, Germany 2015


Chop salad with artichoke hearts, roasted peppers, asparagus tips, and Roma tomatoes tossed in a lemon vinaigrette and served over sliced cucumbers and roasted beets, finished with feta cheese and fresh basil; paired with Sauvion Sancerre, Loire Valley, France 2015


Third Course – Choice of

Pan-seared jumbo sea scallops with a watermelon relish and finished with basil lemon butter sauce; paired with Ferrari Carano Chardonnay, Sonoma County 2014


Cider-glazed pork belly with a sweet potato puree and candied fennel finished with an orange gastrique; paired with Virginia Dare Pinot Noir, Russian River Valley 2014


Fourth Course – Choice of

Smoky braised short rib with muscadine barbecue served with C&D Mill’s smoked gruyére grits, haricot verts, and blistered Joe’s tomatoes; paired with Prisoner Wine Co. “The Prisoner” Red Blend, Napa Valley 2015


Buttermilk-fried confit duck leg served atop an apple buckwheat waffle with sautéed collards and finished with Steen’s bourbon glaze; paired with Trimbach Gewürztraminer, Alsace, France 2014


Prosciutto-wrapped cobia with cauliflower puree topped with a lump crab corn mornay, served with sautéed local kale and marinated Roma tomatoes; paired with Virginia Dare Pinot Noir, Russian River Valley 2014


Fifth Course – Choice of

Watermelon Semifreddo with grilled peaches and blueberry compote; paired with Graham’s 10 Year Tawny Port

S’more Boston Cream Pie with Graham cracker cake, torched marshmallow, Bavarian cream and chocolate ganache with macerated strawberries; paired with Terra d’Oro Zinfandel Port


For the special food and wine dinner, the price per person is $100, which includes five food courses and five wines as well as reserved parking (does not include tax and gratuity). Please note, vintages are subject to change.


For reservations, please call our events line: (850) 433-9450 or email