Date / Time
Date(s) - 14/02/2025 - 16/02/2025
12:00 am
Restaurant
Celebrate this special day, Valentine’s Day, with us during Pensacon at The Fish House on Friday, February 14, 2025. We will be open for lunch service from 11:00 a.m. until 3:00 p.m. and dinner service beginning at 3:00 p.m.
As Pensacon falls on Valentine’s Day, The Fish House will once again be transformed into Harry Potter’s Hogwarts School of Witchcraft and Wizardry! Offering themed décor, drink specials, photo opportunities and plenty of fun for you and your special someone!
Chef Jason Hughes has created a special appetizer feature that will be available at both lunch and dinner: cheese and charcuterie plate featuring Chef’s selection of artisanal cheeses and cured meats, served with house-made crackers, praline creole mustard, stone fruit jam and chutney, house hot honey, fresh berries and candied Renfroe pecans.
In addition to our standard lunch menu, which features a selection of starters, salads, seafood and sandwiches. Chef Hughes’ has created a special lunch entrée feature to celebrate the occasion: seared Scottish salmon filet drizzled with blood orange agrodolce and toasted pine nuts, served over a salad of shaved Brussels sprouts, Applewood bacon, crumbled goat cheese, pomegranate, dried cherries and shaved red onion tossed in creole cane vinaigrette.
For dinner, we will offer our standard dinner menu, which features a wide variety of fish selections, platters and samplers, steaks and of course, our world-famous Grits à Ya Ya. Chef Hughes’ has created a special Valentine’s Day feature that will be available for dinner: scallops and pesto linguine featuring seared jumbo Maine sea scallops served over linguine pasta tossed with heirloom tomato, local summer squash and zucchini, and spinach in a creamy basil pesto sauce, topped with brown butter, myzithra cheese and toasted pine nut gremolata.
For dessert, Pastry Chef David Williams, has created a special dessert to ring in the new year: Guava cheesecake with cinnamon graham crust, triple chocolate brigadeiro, passionfruit coulis and roasted strawberries.