From the cold appetizers we chose Mary’s favorite, Tuna Poke Tostada – fresh local caught tuna with cucumber, avocado, scallion and furikake, served with wedges of fried wontons seasoned and topped sesame seeds. Thanks Mar, I loved it and I ate those leftovers first! Cold apps also include a West Indies Crab Salad and Smoked Fish Dip. All sound so enticing!
From the hot appetizer options we had to have the Deviled Crab Dip – a Swiss cheese fondue loaded with blue crab and a splash of sherry, with melted leeks and served with crispy flatbread. One of my lifetime favorites, I call it white wedding crab dip because it used to be served at every wedding reception on the coast at one time, love, love it! We also devoured the Seafood Stuffed Fried Green Tomatoes – fried green tomatoes with a blue crab cake, crawfish tails, andouille sausage, with a savory cream. Different than any we’ve had before, they were a delicious treat! They also offer Crawfish Vol-Au-Vent – crawfish etouffee with house-tasso, folded into a flaky puff pastry, their version of crawfish pie.
Soup options are award winning Seafood Gumbo, Oyster Bisque, and Turtle Soup. Salads vary from Coraline’s Salad, the BLT Wedge, and Salt Roasted Beet, again, all sounding tasty.
Signature dishes feature Snapper Coraline, Redfish Court-Bouillon, Yellowfin Tuna, Gulf Shrimp and Golden Shrimp. We had to have the Golden Shrimp as Cheli kept seeing the largest fried shrimp being served – jumbo gulf shrimp lightly battered served with tempura fried squash, zucchini, and red pepper rings, served with Creole Ranch for dipping. These were perfect, lightly battered where you could taste the freshness of the shrimp, and the veggies were just as delectable with the dipping sauce complimenting the entire platter. We enjoyed the Linguini Coraline’s – Cajun grilled shrimp, mushrooms, green onions, brown butter breadcrumbs and parmesan cheese tossed in Coraline’s signature sauce. I ordered the fresh catch, Blackened Grouper, topped with Beurre Noisette with Capers and Lemon Zest salad, topped with lemon zest butter. The freshest and mildest slab of fish, seasoned just right and superbly executed!
