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. The Fish House will be open for walk-in dining, serving from our standard dinner menu all evening.

In addition, on the Harborview Deck at Atlas Oyster House, we will be offering our special four-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.

The food and wine dinner menu is as follows:

Amuse Bouche 

Fruit and Cheese featuring Chef’s selection artisanal cheeses, fresh seasonal fruit, house-made jam, praline Creole mustard, candied Renfroe pecans, house-made cornmeal crackers, everything spice flatbread

Paired with Raventos i Blanc, Sparkling Rose, Spain

Appetizer – Choice of

Bacon-Wrapped Stuffed Quail featuring Mississippi quail, Applewood bacon, Andouille sausage and wild mushroom duxelles, smoked Gouda grits, pomegranate and Port wine reduction

Huli Huli Tuna Roll featuring Ahi tuna, charred pineapple, avocado, sweet lime slaw, toasted sesame, cucumber-cilantro emulsion, red chili-pineapple sauce

Crispy Chicken Sliders with buttermilk-fried chicken breast, house-made Hokkaido milk bread rolls, Togarashi hot honey, coconut-lemongrass slaw, mango, Kewpie Mayo, Chinese black bean pickles


Paired with Penfolds, Bin 51 Riesling, Australia


Soup or Salad – Choice of

Red, White, & Blue Berry Salad with Florida strawberries, pineberries, blueberries, feta, Marcona almonds, Heirloom tomato, cucumber, shaved red onion, arugula, red sangria vinaigrette

Chilled Corn Bisque with purée of roasted South Georgia corn, local lump crab, crispy country ham, chili oil, basil, crème fraiche


Paired with Lange Estate Winery, Pinot Gris, Willamette Valley Oregon


Entrée – Choice of

Red-Eye Short Rib featuring coffee-rubbed Angus beef short rib, creamy C&D Mill polenta, pecorino romano, braised collard greens, smoked tomato red-eye gravy

Seared Cobia featuring Gulf cobia filet, mushroom and mascarpone agnolotti, truffled sweet pea purée, seared exotic mushrooms, pea shoots, porcini dust

Roasted Chicken featuring Springer Mountain Farm half chicken, pommes purée, grilled broccolini, baby rainbow carrots and marsala jus

Paired with Casa Silva, S38 Cabernet Sauvignon, Central Valley Chile

or Marques de Caceres, Albarino, Spain

or The Hess Collection, Panthera Chardonnay, Russian River Valley California


Dessert – Choice of

Baked Alaska featuring flourless chocolate cake, amarena cherry and vanilla bean ice creams, torched marshmallow fluff and bourbon blueberry sauce

“Hula and Chill” featuring coconut haupia cake with shaved watermelon ice and ginger butterfly pea flower syrup

Paired with Warres, Otima 10 yr. Tawny Port, Portugal

For the special food and wine dinner, the price per person is $125, which includes four food courses and four wines as well as reserved parking (does not include tax and gratuity). Please note, vintages are subject to change.

For reservations, please call Taylor Dawson: (850) 287-0200 or email