Hattiesburg Biloxi

Hattiesburg Biloxi Gulfport

Gulfport

APPETIZERS SEAFOOD ENTREES from the GRILL

served with choice of side unless otherwise noted
BLUE CRAB FONDUE 13 seafood platters sirloin 20
crabmeat, 3-cheese sauce, toasted baguette all fried and served with french fries, cocktail sauce, tartar 8oz center cut certified angus beef® sirloin
sauce, lemon wedge
debris fries 11 mississippi farm raised catfish 22
ribeye 40
braised beef trimmings, brown pan gravy, melted oysters 27 • shrimp 25 • crawfish 26
16oz certified angus beef® ribeye
cheese blend, green onions
bbq glazed salmon 25 filet 32
bayou crawfish nachos 18 grilled atlantic salmon filet, glazed with our house-
8oz center cut certified angus beef® filet
crawfish tails, andouille sausage, tasso ham with a made bbq sauce, roasted garlic spinach sauté
spicy cheese sauce, on top of house-made tortilla
chips, pico de gallo, fried jalapeños fresh fish of the day MP bone-in pork 25
featured fresh catch, chef inspired, created daily center cut pork chop, with a bourbon brown sugar and
pecan glaze, sweet potato mash
fried green tomatoes 11
topped with crawfish etouffée, creole remoulade blackened catfish 20 bbq ribs 1/2 rack 24 full rack 31
blackened mississippi farm raised catfish filets, baby back ribs, house-made barbeque sauce
pea sauté 9 cajun cream sauce, gouda grits
field peas, applewood bacon, okra, tomatoes,
blackened shrimp tacos 16 blackened chicken 18
roasted garlic aioli, sweet cornbread blackened chicken breasts,
trio of flour tortilla tacos, fresh pico de gallo,
shredded lettuce, cilantro-lime sour cream cajun cream sauce, field peas
crab claws MP
fried with remoulade sauce or sautéed with
shrimp and grits 22
garlic butter sauce
sautéed shrimp, garlic, shallots, hot sauce, SANDWICHES
gouda grits
duck strips 12
chicken-fried duck breast, served with remoulade
& PO’BOYS
PATIO 44 REDFISH all served with french fries and fully dressed
seared tuna 16 on the HALF SHELL 24
blackened redfish on the half shell, crawfish cream new orleans style stuffed po’boys 13
seared ahi tuna, served with avocado mash served on french bread, choice of
sauce, gouda grits
fried shrimp • mississippi farm raised catfish •
thick-cut onion rings 9 crab cakes 22 pot roast
crispy hand battered thick-cut onion rings, served
with remoulade sauce jumbo lump crab, trinity vegetables,
grilled asparagus and hollandaise sauce fried green tomato blt 11
patio’s house-made pimento cheese, spinach, apple-
SOUPS & SALADS LOCAL FAVORITES
wood smoked bacon, fried green tomatoes, served
with french fries

chicken & sausage gumbo southern style pot roast 18 blackened chicken sandwich 13
creole style classic gumbo, steamed rice slow cooked beef roast topped with brown gravy, blackened chicken breast, smoked provolone
cup 7 • bowl 10 served on a bed of roasted garlic mashed potatoes cheese, applewood bacon, onion straws, creole
honey mustard, toasted bun
red beans & rice alfredo pasta add avocado 2
andouille sausage, tasso ham, steamed rice, house-made alfredo sauce, fettuccini pasta, shaved
sweet cornbread parmesan cheese bacon cheese burger 13
cup 6 • bowl 9 chicken 18 • shrimp 20 certified angus beef® ,cheddar cheese and applewood
bacon, toasted bun
crawfish étouffée pasta jambalaya 20
crawfish tails, trinity vegetables, grilled chicken, andouille sausage, tasso ham, roasted the BISON BURGER 16
creole seasonings, steamed rice trinity vegetables, house-made jambalaya sauce, rotini farmed raised bison, lettuce, onion, tomato, pickles
cup 8 • bowl 11 pasta
b.l.t. salad CHICKEN and WAFFLES 18
mixed greens, applewood bacon, red onions, belgian style waffle, applewood smoked bacon bits,
SIDE ITEMS 5
tomatoes, croutons, shredded cheese fried chicken breast, sweet hot pecan sauce, steen’s®
side 6 • entrée 9 - roasted garlic mash - steamed broccoli -
syrup
add - french fries - field peas -
chicken 6 • shrimp 8 • salmon 8 • duck strips 8
bayou pasta 24 - sweet potato mash - roasted asparagus -
crawfish tails, andouille sausage, tasso ham with a
caesar salad spicy cheese sauce, rotini pasta - collard greens - thick cut onion rings -
romaine lettuce, traditional caesar dressing, shaved
parmesan, house-made croutons - signature gouda grits -
side 6 • entrée 9 crawfish mac-n-cheese 22
add crawfish tails, with a spicy cheese sauce, rotini pasta - roasted garlic sautéed spinach -
chicken 6 • shrimp 8 • salmon 8 • duck strips 8 - jambalaya rice -
sweet hot pecan chicken 18
southern style fried chicken breasts,
wedge salad 9 sweet hot pecan sauce, roasted garlic mash
iceberg wedge, applewood bacon, bleu cheese
crumbles, onion straws, diced eggs,
ACCOMPANIMENTS
house-made bleu cheese dressing garlic butter 2 grilled shrimp trio 8
oscar topping 10 cajun tasso cream 4
PECAN CHICKEN SALAD 13
mixed greens, fresh berries, candied pecans, bleu An 18% gratuity will be added to parties of 8 or more. hollandaise 3 crawfish cream sauce 5
cheese crumbles, steen’s® vinaigrette, grilled chicken *Consuming raw or undercooked meats, poultry, shellfish
or eggs may increase your risk of food-borne illness.

Lunch at Patio
daily lunch feature
Monday - Friday
11am-3pm blackened chicken 13
blackened chicken breast, cajun cream sauce, field peas
ask your server for details bbq glazed salmon 14
grilled atlantic salmon filet, signature bbq glaze, roasted garlic spinach sauté
‘soup’ & salad 9
choice of gumbo or red beans and rice, with a blt salad or caesar blackened catfish 13
salad blackened mississippi farm raised catfish fiilet, cajun cream sauce, gouda grits
goat cheese chicken salad sandwich 10 pasta jambalaya 15
house-made grilled chicken salad on toasted sweet sourdough bread, grilled chicken, andouille sausage, tasso ham roasted trinity vegetables,
served with fries house- made jambalaya sauce, rotini pasta
pimento cheese sandwich 10 sweet hot pecan chicken 13
a classic southern tradition on toasted sweet sourdough18%
bread, will besouthern-
served
gratuity style fried
added to parties chicken
of 8 or more. breast, sweet hot pecan sauce, roasted garlic mash
with fries
*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food-borne illness.