With spectacular views of the beach and Gulf of Mexico from its third floor dining room, the Bridge Street Bistro is known for their potato-crusted grouper, seafood risotto and famous lobster bisque
Arriving for a festive dinner with friends before the holidays, the napkins were folded in the shape of Christmas trees
The menu highlights a variety of fresh seafood dishes and house specialties
A basket of warm fresh baked bread
Hendriks Gin and Tonic with lemon
Gin Martini with an olive
Lovely candlelight sconces in the middle of each table
Caprese Salad with fresh Bufala Mozzarella and Tomatoes with basil pesto and olive oil balsamic vinaigrette
Caesar Salad with crisp romaine lettuce, garlic croutons and parmesan cheese
Lobster Bisque
2015 Tiefenbrunner Pinot Grigio
2015 Caves d'Esclans Whispering Angel Rosé
Pan Seared Scallops Oscar with jumbo lump crab meat and asparagus with a sweet Tequila Hollandaise Sauce
Seafood Aurora with shrimp, scallops, mussels and lobster with linguine in a pink tomato sauce
Risotto di Mare with shrimp, scallops, lobster meat, calamari and mussels
in a creamy saffron risotto
A lovely fresh Christmas tree with ornaments and presents added a wonderful festive feel to the dining room
Oysters Bienville
Serves 2
Recipe courtesy of Chef Keith Daum
A traditional New Orleans-style preparation — oysters topped with a béchamel with bacon, shrimp, scallions and seasonings.
6-8 fresh oysters
3 tbsp butter
5 oz flour
4 sprigs green onion, chopped greens only
3 oz cooked bacon, chopped
1 cup cooked shrimp, chopped
3/4 quart heavy cream
Preheat over to 350°F. Melt butter in a hot pan and mix in the lour to make a roux. Add bacon, shrimp and green onions to the pan. Gradually add heavy cream while stirring continuously until thick. Remove the pan from the heat and allow stuffing to cool. After the stuffing has cooled, stir back in the butter until it rises to the top, then add 2-3 tablespoons of stuffing onto the oysters. Line the stuffed oysters in a baking pan and cook at 350-400°F for 10-12 minutes until the topping has very lightly browned. Serve immediately.
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