July 4th

The Fish House Celebrates the Fourth of July Come join us at the Fish House to celebrate the Fourth of July! Local favorite Lucas Crutchfield will perform on the Deck Bar beginning at 5:00 p.m., entertaining until the fireworks begin. After the fireworks show is over, Crutchfield will take the stage for the remainder of the evening. The Atlas, Fish House and Deck Bar will be open for walk-in dining, serving from our spring/summer 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: Click Here First course Artisanal Cheeses and assorted seasonal fruit Schramsberg, Mirabelle, Brut Rosé Sparkling Wine, North Coast, California NV Crisp hints of apple skins and cherries mingled with spice Second course, choice of: Shrimp and Scallop Ceviche served with crunchy flatbreads Hess Collection, Chardonnay, Su'Skol Vineyard, Napa Valley 2010 Fresh citrus, bright fruit with just a hint of oak or Beef Carpaccio with fried capers and rosemary with baby gherkins and a Dijon spread Perrin & Fils, "La Gille," Gigondas, Rhone Valley 2010 Crushed plum and blackberry essences finished in sweet spice Third course, choice of: Heirloom Caprese Salad with fresh mozzarella, basil, heirloom tomatoes and balsamic reduction Schramsberg, Mirabelle, Brut Rosé Sparkling Wine, North Coast NV Hints of crisp apple skins and cherries mingled with spice or Ruby Red Salad with baby red-leaf lettuce, endive, and radicchio topped with roasted beets, dried cranberries, candied pecans, and crumbled blue cheese tossed in a pomegranate vinaigrette Perrin & Fils, "La Gille," Gigondas, Rhone Valley 2010 Crushed plum and blackberry essences finished in sweet spice Fourth course, choice of: Fontina-Stuffed Chicken wrapped with applewood-smoked bacon and served over a vegetable gnocchi with zucchini, squash, and roasted tomatoes; finished with a basil-pesto butter sauce Hess Collection, Chardonnay, Su'Skol Vineyard, Napa Valley 2010 Fresh citrus and bright tropical fruit with just a hint of oak or Poached red snapper over roasted baby veggies and couscous with a saffron jus Hess Collection, Chardonnay, Su'Skol Vineyard, Napa Valley 2010 Fresh citrus and bright tropical fruit with just a hint of oak or Bacon-wrapped bison medallions with a purple potato purée and a duet of grilled asparagus (white and green) with a lobster velouté Rombauer Vineyards, Merlot, Carneros 2009 Fifth Course, choice of: Grown-up S'mores Tart Graham cracker tart shell with a Kahlúa and bittersweet chocolate ganache topped with toasted marshmallows or Roasted Peach and Amaretto Trifle Amaretto-soaked ladyfingers layered with peach schnapps mascarpone custard, oven-roasted peaches, and vanilla-scented whipped cream topped with toasted almonds Noval "Black," Ruby port, Portugal NV Supple black cherries with a suggestion of chocolate and smoke For the special food and wine dinner, the price per person is $125.00, which includes five food courses and five wines as well as reserved parking (does not include tax and gratuity). For reservations, please call Melissa Bailey: (850) 433-9450 or email Melissa@goodgrits.com