Icy Delights Seafood Bar

Boiled in a seasoned broth until just pink and then quickly chilled. Served with traditional cocktail sauce and a lemon wedge.

Steamed with garlic and herbs to infuse flavor, then chilled and cracked for easy eating. Accompanied by melted butter and a side of spicy remoulade.

Raw: Freshly shucked and served raw on the half shell, kept chilled on ice. Typically accompanied by mignonette sauce, cocktail sauce, saltines and fresh lemon wedges to enhance their natural briny flavor.

Steamed: Gently steamed just until they open, preserving their natural moisture and oceanic taste. Served with a side of melted butter and a dash of hot sauce or a sprinkle of fresh parsley for a subtle enhancement.

Roasted: Roasted with a garlic-butter sauce or a topping of herbed breadcrumbs, creating a rich, savory flavor profile. These oysters are presented warm and are perfect for those who prefer a cooked oyster with a more pronounced taste.

Steamed: Delicately steamed with a mixture of beer, vinegar, and Seafood Sensation seasoning, allowing the spices to permeate the meat while keeping it tender and juicy. This method highlights the crab's natural sweetness and is typically served with sides of melted butter and cocktail sauce for dipping.

Boiled: Boiled in a seasoned broth that includes a robust blend of Cajun spices, lemon, and garlic, this preparation method infuses the crabs with bold flavors. The boiling process makes the crab meat slightly firmer and very flavorful, ideal for those who enjoy a spicier touch. Served chilled with a remoulade or a spicy mayo for a complementary kick.

Tails or Whole. Boiled or steamed until tender, then chilled and split down the middle for easy access to the meat. Served with lemon butter sauce.

Cooked to perfection in a vigorous boil with a blend of spices, including cayenne pepper, garlic, lemon, and a mix of traditional Cajun seasonings that infuse the meat with a spicy and aromatic flavor profile. Once boiled, the crawfish are soaked in the seasoned broth to absorb the flavors further, enhancing their natural sweetness and providing a juicy, tender bite. Served chilled on a bed of ice, these crawfish come with sides of melted butter and cocktail sauce for dipping, offering a true taste of teh Delta’s festive culinary spirit.

Lightly poached in a citrus-infused broth, then chilled to maintain their delicate texture. Served with a tangy grapefruit and basil salsa.

Steamed with white wine and garlic until they open, then chilled. Served with a garlic aioli or a simple vinaigrette.

This salmon is gently smoked over applewood or hickory to infuse it with a subtle, yet distinct smoky flavor that complements its natural richness. After smoking, the salmon is chilled to enhance its firm texture and to allow the smoky flavors to settle. Served thinly sliced, it’s presented with capers, thinly sliced red onions, and a dollop of crème fraîche or dill sauce on the side.

Fresh lemon wedges and chopped parsley for guests to add a citrusy zest and a touch of freshness to their seafood.

Additional seasoning on the side for those who prefer an extra kick to their meal.

Chef Charley's family's zesty and tangy sauce made with horseradish, ketchup, lemon juice, and a dash of Worcestershire, perfect for freash seafood.

A creamy, spiced mayonnaise-based sauce with hints of mustard, garlic, paprika, and chopped pickles, ideal for dipping all types of boiled seafood.

Melted butter infused with the Chef Gunny Seafood Sensation blend, minced garlic and a sprinkle of parsley, great for drizzling over lobster and dipping crab legs.

A variety of hot sauces for those who enjoy an additional heat boost.

Baby new potatoes boiled to tender perfection and tossed with butter, parsley, dill, and chives. The herbs add a fresh brightness that complements the seafood's briny flavors.

A vibrant and healthy option, this salad mixes cooked quinoa with diced bell peppers, cucumbers, cherry tomatoes, and a lemony vinaigrette. The zesty dressing and crisp vegetables provide a refreshing contrast to the chilled seafood.

Fresh green beans blanched and sautéed with slivered almonds and a hint of garlic. This dish adds a crunchy, nutty element that pairs well with the soft textures of seafood.

Cherry tomatoes, fresh mozzarella balls, and basil leaves drizzled with balsamic glaze and extra virgin olive oil, threaded on skewers. These skewers are visually appealing, easy to eat, and offer a burst of fresh, tangy flavors.

Artichoke hearts marinated in olive oil, vinegar, garlic, and herbs, serving as a tangy and flavorful accompaniment that enhances the overall freshness of the meal.

Thinly sliced cucumbers and red onions in a creamy dill dressing. This salad is light and cooling, providing a creamy texture that contrasts nicely with the chilled, crisp seafood.

Thick slices of crusty sourdough bread served alongside whipped butter with a blend of garlic and herbs. The bread is ideal for guests who enjoy a more substantial side that can also help balance the seafood's richness.

This sorbet is an invigorating palate cleanser, featuring the bright zest of lemon and the subtle, peppery notes of fresh basil. The combination is not only refreshing but also aids in digestion after a seafood feast. Served in small chilled dishes, this sorbet is the perfect light dessert to conclude a seafood-centered meal, offering a burst of clean, crisp flavors that refresh the palate.

A smooth and creamy coconut panna cotta topped with a vibrant mango coulis provides a tropical counterpoint to the seafood’s briny flavors. The richness of the coconut is balanced by the sweetness and acidity of the mango, making this dessert both indulgent and refreshing.