Enjoy Gulf-to-table seafood, over-the-top desserts, and beautifully curated cocktails in Beau Rivage Resort & Casino’s newest restaurant, Coraline’s. The fine dining seafood restaurant, which opened in June and already has a following of locals and visitors, is quickly becoming a destination for creating coastal culinary memories.
“Diners are enjoying the authentic regional cuisine, best-in-class hospitality, French Quarter-inspired design, and stunning waterfront view that overlooks the Mississippi Sound,” said Beau Rivage President and COO Brandon Dardeau. “We welcome our valued guests, food enthusiasts and local community to Coraline’s.”
The Team
Coraline’s ingredient-driven menu includes all the best in oysters, hot and cold appetizers, soups and salads, sides and extras, steamed seafood, signature entrees and desserts. Coraline’s oyster bar offers a variety of fresh shucked oysters, including New Orleans-style chargrilled, Rockefeller, on the half shell, and fried, as well as Coraline’s signature Lighthouse with crawfish, andouille sausage, tomato and savory velouté sauce; and 875, with blue crab, shrimp, mushrooms, white truffle sauce and scallions.
“The ingredients are at our back door,” said Dedeaux. “I’m from Gulfport — born and raised — and seafood has always been a staple around my family. This team is from the Gulf Coast. We know Gulf fresh seafood and this is an opportunity to share it with visitors that come from all over the country.”
Added Wade, a Pascagoula native, “Coraline’s is an homage to the Gulf of Mexico. Unmistakably Southern, welcoming, and refined, Coraline’s personifies traditional Cajun and Creole-inspired recipes presented with a modern hometown twist.”
Diners are taking note of all that Coraline’s has to offer. “In the short time we’ve been open, the response has been incredible,” said Coraline’s General Manager Stephanie Scott. “Our guests love having a new dining option and appreciate that Coraline’s opened with a seasoned, service-oriented staff. This team is among the best on the Gulf Coast. More than 60 percent transferred from other dining outlets creating more energy and opportunities throughout Beau Rivage’s 13 restaurants and 19 kitchens.”
The Menu
Coraline’s ingredient-driven menu includes all the best in oysters, hot and cold appetizers, soups and salads, sides and extras, steamed seafood, signature entrees and desserts. Coraline’s oyster bar offers a variety of fresh shucked oysters including New Orleans Style Chargrilled, Rockefeller, On the Half Shell, Fried, as well as Coraline’s signature Lighthouse with crawfish, andouille sausage, tomato and savory velouté sauce; and 875, with blue crab, shrimp, mushrooms, white truffle sauce and scallions.
A variety of cold appetizers includes the popular tuna poke tostada, a fresh take on local tuna tossed in a zesty soy sauce marinade with a hint of chili and served with oversized crispy wontons. The seafood-stuffed fried green tomatoes is a favorite hot appetizer and perfect for sharing.
Beau Rivage’s award-winning seafood gumbo is offered along with oyster bisque and turtle soup, and the hearty Coraline’s salad, one of several, is becoming a must-have starter. Steamed options include Maine lobster, royal reds, and flown-in-fresh Alaskan king crab legs.
Snapper Coraline is a standout among the main courses, as is Redfish Court-Bouillon, a slow-simmered stew served with French bread. Along with straight off-the-boat selections, fresh fish is flown in from purveyors around the country and featured as fish-of-the-day specials. The menu also offers a variety of non-seafood options, including filet mignon and prime pork porterhouse.
Indulge with sweet selections such as the hummingbird cheesecake brulee, white chocolate bread pudding and banana upside down cake.
The Look
With a design inspired by the French Quarter, Coraline’s interior features more than a few grand moments. Upon arrival, and behind a beautiful façade of green marble, guests are welcomed through a classic French-inspired trellis covered alley adorned with New Orleans’ inspired art that transports them to an upscale, yet comfortable dining experience. The main dining room features a variety of seating styles while cozy booths along the perimeter are set against a series of grand, arched windows allowing guests to enjoy the water view and stunning sunsets.
There is also a private dining area that diners can request for special occasions and a bar area where guests can relax with drinks, including reimagined classic cocktails such as the Magnolia Sour mixed with Cathead’s Old Soul Mississippi Bourbon, and the refreshing Garden to Glass made with Chopin Vodka and Elderflower.
“Our goal is to create a destination where people can come together to celebrate the rich heritage of Gulf cuisine,” said Vice President of Hospitality Murat “Turk“ Akan. “We are passionate about delivering not just a meal, but an experience that delights all the senses. Our curated selection of crafted cocktails is designed to enhance the flavors of our dishes and provide a unique and enjoyable dining experience. The Coraline’s team is committed to providing top-notch hospitality and making every visit special for our guests.”
Coraline’s is open Sunday, Monday and Thursday, 4:30 to 10 p.m. and Friday and Saturday, 4:30 to 10:30 p.m. It is closed Tuesday and Wednesday. Reservations can be made at www.beaurivage.com or by calling 888.750.7111.
