BILOXI, Miss. (WLOX) – The Beau Rivage Resort & Casino will once again elevate its food and beverage offerings with the addition of a new fine-dining seafood restaurant.
Coraline’s, opening on June 17, is now accepting reservations. The concept of the restaurant will feature an unforgettable Gulf-to-table waterfront dinner venue set to become a destination for sharing coastal culinary memories with friends and loved ones.
“Coraline’s Gulf view, French Quarter-inspired design, and locally sourced seafood menu will showcase the region’s rich heritage and culture in a setting that excites all the senses,” Beau Rivage President and COO Brandon Dardeau said. “Diners can look forward to best-in-class hospitality and authentic regional cuisine in a stunning venue that overlooks the Mississippi Sound. We welcome our valued guests, food enthusiasts, and local community to Coraline’s as the restaurant prepares to open later this month.”
Coraline’s Gulf seafood menu is a collaboration between Beau Rivage Executive Chef Kristian Wade and Coraline’s Executive Chef Austin Dedeaux, both Mississippi Gulf Coast natives who have honored their culinary skills with more than three decades of combined experience in award-winning MGM Resorts and Coastal Mississippi restaurants. Biloxi’s prime location on the Gulf of Mexico allows the talented chefs to source an abundance of premier seafood, such as oysters, crab, shrimp, snapper, and redfish, and creatively execute delicious dishes that please the palate.
“Coraline’s pays homage to the Gulf of Mexico,” Chef Wade said. “We are fortunate to have the Gulf in our backyard and enjoy introducing seafood and outstanding regional seasonal cuisine to our guests. Unmistakably Southern, welcoming, and refined, Coraline’s personifies traditional Cajun and Creole-inspired recipes presented with a modern hometown twist.”
Highlights of Coraline’s ingredient-driven menu will include:
Oysters: Coraline’s oyster bar will afford guests a front-row view of fresh oyster shucking and New Orleans’ style char-grilled preparation, as well as Oysters Rockefeller, Coraline’s signature 875 oysters, with blue crab, shrimp, mushrooms, white truffle sauce and scallions; and Lighthouse oysters topped with crawfish, andouille sausage, tomato and savory velouté sauce.
Cold Appetizers: A variety of cold selections will include the West Indies Crab Salad, a Gulf Coast staple, made with marinated blue crab, sweet onion, and apple cider vinegar served with crispy flat bread. Tuna Poke Tostado will feature a fresh take on local tuna with cucumber, avocado, scallion, and furikake, all combined and tossed in a zesty marinade of soy sauce, sesame oil, and a hint of chili. Smoked Fish Dip will mix a creamy blend of hickory-smoked fish, cream cheese, spices, and cherry pepper relish served with Native American fry bread.
Hot Appetizers: The hot appetizer section will highlight regional-inspired classics with a Beau Rivage twist, including Seafood Stuffed Fried Green Tomatoes, stuffed with crab, crawfish, andouille sausage, tomato, and a savory cream sauce. Coraline’s Deviled Crab Dip, the popular menu staple from the location’s original restaurant, returns in tribute to its predecessor Memphis Q, and features Swiss cheese fondue with blue crab, melted leeks, and sherry served with crispy flat bread. The delicious Crawfish Vol-Au-Vent will be made of crawfish etouffee with house-made tasso stuffed in a flaky puff pastry.
Soups: Soup options will include Beau Rivage’s award-winning Seafood Gumbo, Oyster Bisque, and Turtle Soup, Coraline’s signature version of a New Orleans classic finished with sherry, spinach, lemon and boiled egg.
Salads: Comprised of romaine and iceberg lettuces, gulf shrimp, hearts of palm, roasted peppers, onions, tomatoes, cucumbers, and roasted sunflower seeds in a zesty citrus-honey vinaigrette, the hearty Coraline’s Salad is a “must have” starter. Additional salad offerings will include the BLT Wedge Salad, and Salt Roasted Beets with seasonal citrus, goat cheese, and candied Louisiana pecans in a charred green onion vinaigrette.
Signatures: Snapper Coraline is a standout among the main courses, as is Redfish Court-Bouillon, which is slowly simmered with holy trinity, blue crab, shrimp, tomatoes, and white rice served with French bread. Gulf fresh seafood abounds with Yellowfin Tuna, Gulf Shrimp, and Golden Shrimp, lightly crusted and fried served with tempura-style mixed vegetables and a side of creole ranch. Along with straight off-the-boat selections, fresh fish will be flown in daily from the finest purveyors around the country and showcased as seasonal “catch of the day” specials. Coraline’s extensive menu will also offer a variety of non-seafood options including Sticky Chicken Ballotine and succulent steaks such as Blackened NY Strip, Filet Mignon featuring a New Orleans brown bordelaise, whipped potatoes, and roasted asparagus. The Prime Pork Porterhouse will be braised Mississippi-style with caramelized onions and pickled pepperoncini peppers served with sweet potatoes and green beans.
Steamed Seafood: Moist and savory steamed options include the Two Pound Maine Lobster, sweet deep water One Pound Royal Reds, and flown-in fresh 1.5 Pound Alaskan King Crab Legs and Two Pound Alaskan Snow Crabs.
Extras: An assortment of hearty sides will round out any main course dish with selections such as Fried Okra, Corn Casserole, Fresh Greens, and Sweet Potato Souffle.
Desserts: Over-the-top desserts and dessert cocktails embrace indulgence with sweet selections such as the Crème Brulee Martini, Strawberry Shortcake Martini, Hummingbird Cheesecake Brulee, White Chocolate Bread Pudding and Banana Upside Down Cake made with Pecan Florentine, Bananas Foster sauce and Brown Sugar ice cream.
Beverage Program: Reimagined classic cocktails will be offered, such as the Old Poetic, crafted with Milagro Reposado Tequila, house-made Limoncello, Orgeat Syrup, Fuego Bitters, grapefruit, and mint; Magnolia Sour mixed with Cathead’s Old Soul Mississippi Bourbon, lime juice, simple syrup, egg white, and vanilla; and the refreshing Garden to Glass made with Chopin Vodka, Elderflower, cucumber juice, lemon juice, simple syrup and lemon peel. Coraline’s wine list will offer premium selections by the glass, with an emphasis on finesse-forward wines that pair best with Cajun and Creole seafood dishes, like Sauvignon Blanc and Pinot Noir.
Design: With a design inspired by the New Orleans’ 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 transporting 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.
Coraline’s spacious layout is inspired by nature with the presence of oak furniture and lush plants, beautiful vases, and masterfully crafted artwork. Intricate evergreen foliage and dramatic green marble patterns will grace the space from floor to ceiling, including the bar backdrop and table stands, further accentuating the restaurant’s charm.
Coraline’s rich green color palette, bold checkered marble mosaic flooring, mirrored back bar, oyster show kitchen, main dining room, and private dining area will transport guests to a sophisticated dining experience and create an epicurean adventure for all to enjoy.
The new restaurant will be located adjacent to BetMGM on the south side of the gaming floor. Hours of operation are Sunday, Monday, and Thursday from 4:30 p.m. to 10 p.m. and Friday and Saturday from 4:30 p.m. to 10:30 p.m.
For more information, visit the casino’s website.
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