Private Events

The Fish House and Atlas Oyster House are available for private parties, with several rooms and spaces to fit any size gathering: the Bait Shop, Sushi Room, Fish House Deck, Captain’s Room, Harbor View Deck, and Pilot House. The restaurants are also available in their entirety for large events. Learn more about all available Great Southern venues. Below are some of the special event menus available for sit-down meals at the Fish House or Atlas Oyster House.

If you’re interested in a less formal and more interactive event, an hors d’œuvre and cocktail reception may be for you. This type of event focuses on hors d’œuvre, either all stationary or a combination of butlered and stationary. Instead of having a seated meal, guests stand and mingle with small tapas-laden plates while enjoying cocktails and wine. Click here to view the full catering menu at Great Southern Catering & Events.

Contact us for pricing and availability.

All prices are per person •  Selections require a minimum of 20 guests

Chef’s Dinner Menu A

3 courses, $40 per person

7.5% tax rate and 22% gratuity will apply

Includes tea & soda

Salad

Classic Caesar

Crisp romaine tossed with our special Caesar dressing topped with Parmesan cheese

Choice of Entrée

Grits à Ya Ya

Blackened Gulf shrimp resting on a heaping bed of smoked Gouda cheese grits—topped with a sauté of spinach, portobello mushrooms, applewood-smoked bacon, garlic, shallots, and cream

Filet Mignon

A hand-cut, 7-ounce grilled filet mignon served with whipped potatoes, sautéed asparagus, and topped with an herb compound butter

Fresh Catch of the Day

Grilled mahi mahi served with asparagus and smoked Gouda grits and finished with lemon butter sauce

Ginger-Crusted Chicken

Ginger-crusted chicken resting over poblano rice with stir-fry vegetables topped with pineapple chutney drizzled with sweet and sour sauce

Dessert

Chocolate Mousse

Chef’s Dinner Menu B

3 courses, $45 per person

7.5% tax rate and 22% gratuity will apply

Includes tea & soda

Choice of Salad

Classic Caesar

Crisp romaine tossed with our special Caesar dressing topped with Parmesan cheese and croutons

Strawberry Salad [GF]

Fresh spring greens tossed lemon-olive oil vinaigrette with fresh strawberries, blueberries, cucumbers, shaved onion, and grape tomatoes; finished with crumbled feta and toasted almonds

Choice of Entrée

Grits à Ya Ya

Blackened Gulf shrimp resting on a heaping bed of smoked Gouda cheese grits—topped with a sauté of spinach, portobello mushrooms, applewood-smoked bacon, garlic, shallots, and cream

Filet Mignon

A hand-cut, 7-ounce grilled filet mignon served with whipped potatoes, sautéed asparagus, and topped with an herb compound butter

Blackened Mahi-Mahi

Lightly blackened mahi-mahi, pan seared and served over homemade poblano rice, with a chipotle remoulade and finished with a lump crab pico de gallo

Ginger-Crusted Chicken

Ginger-crusted chicken resting over poblano rice with stir-fry vegetables topped with pineapple chutney drizzled with sweet and sour sauce

12-Ounce New York Strip

A 12-ounce, cold-smoked New York strip served with whipped potatoes, vegetable of the day, and topped with an herb compound butter

Choice of Dessert

Crème Brûlée or Triple Chocolate Cheesecake

Chef’s Dinner Menu C

4 courses, $60 per person

7.5% tax rate and 22% gratuity will apply

Includes tea & soda

Appetizers on Buffet

Pork Pot Stickers

A blend of pork, scallions, roasted garlic, and ginger wrapped in a wonton wrapper

Shrimp Cocktail

Classic shrimp cocktail served with homemade cocktail sauce

Choice of Soup or Salad

Crab and Sherry Bisque

Classic Caesar

Crispy Romaine tossed with our special Caesar dressing and Parmesan cheese

Strawberry Salad [GF]

Fresh spring greens tossed in lemon-olive oil vinaigrette with fresh strawberries, blueberries, cucumbers, shaved onion, and grape tomatoes; finished with crumbled feta and toasted almonds

Choice of Entrée

Parmesan Crusted Grouper

Served over three cheese ravioli in a lobster fennel cream sauce with shiitake mushrooms, grape tomatoes, and baby spinach, topped with crispy fried leeks

Grits à Ya Ya

Blackened Gulf shrimp resting on a heaping bed of smoked Gouda cheese grits—topped with a sauté of spinach, portobello mushrooms, applewood-smoked bacon, garlic, shallots, and cream

Filet Mignon

A hand-cut, 7-ounce grilled filet mignon served with whipped potatoes, vegetable of the day, and topped with an herb compound butter

14-Ounce Rib Eye

A 14-ounce cold-smoked rib eye served with whipped potatoes, vegetable of the day, and topped with an herb compound butter

Ginger-Crusted Chicken

Ginger-crusted chicken resting over poblano rice with stir-fry vegetables topped with pineapple chutney drizzled with sweet and sour sauce

Choice of Dessert

Key Lime Pie or Featured Seasonal Dessert

Chef’s Lunch Menu A

$17 per person

7.5% tax rate and 22% gratuity will apply

Includes tea & soda

Choice of Entrée

Jack Daniel’s-Glazed Chicken

Char-grilled chicken breast served over mixed greens tossed with crumbled blue cheese, Renfroe candied pecans, and brown sugar-poached peaches in an herb vinaigrette

Salmon Salad

Grilled salmon served over spring greens with cherry tomatoes, cucumbers, red onions, and feta cheese; drizzled with balsamic vinaigrette

Po’Boy

Fried shrimp or Gulf Coast oysters on fresh-baked New Orleans-style bread with romaine lettuce, tomato, red onions, and smoked-corn tarter sauce

Barracks Street Burger

A half pound of ground Black Angus beef served with leaf lettuce, tomato, and red onion on a toasted kaiser with a side of Zippy sauce [add bacon; add cheese – American, Cheddar, Swiss, or Pepper Jack]

 

All sandwiches served with french fries

Dessert

Chef’s choice of homemade cookies

Chef’s Lunch Menu B

$25 per person

7.5% tax rate and 22% gratuity will apply

Includes tea & soda

Salad

Farmer’s Salad

Choice of Entrée

Grits à Ya Ya

Blackened Gulf shrimp resting on a heaping bed of smoked Gouda cheese grits—topped with a sauté of spinach, portobello mushrooms, applewood-smoked bacon, garlic, shallots, and cream

Grilled Catch of the Day

Grilled catch of the day served with asparagus over Creole rice and finished with a lobster fennel cream sauce

Blackened Tenderloin Salad

Seared, blackened beef tenderloin served over mixed greens tossed in balsamic-herb vinaigrette served with grape tomatoes, onions, cucumbers, crumbled blue cheese, and topped with fried onion rings

Ginger-Crusted Chicken

Ginger-crusted chicken resting over poblano rice with stir-fry vegetables topped with pineapple chutney drizzled with sweet and sour sauce

Dessert

Key Lime Pie or Triple Chocolate Cheesecake

Chef’s Brunch Menu

$20 per person

7.5% tax rate and 22% gratuity will apply. Only available on Sunday.

Includes tea & soda

Choice of Salad

Fresh Fruit Plate

Strawberry Salad

Fresh spring greens tossed in a homemade lemon-olive oil vinaigrette with fresh strawberries, blueberries, cucumbers, shaved onions, and grape tomatoes; finished with crumbled feta and toasted almonds

Choice of Entrée

Bananas Foster French Toast

Cinnamon raisin bread dipped in a cinnamon, brown sugar and nutmeg batter and cooked golden brown. Finished with caramel banana sauce topped with candied pecans and served with a side of fresh fruit

Grits à Ya Ya

Blackened Gulf shrimp resting on a heaping bed of smoked Gouda cheese grits—topped with a sauté of spinach, portobello mushrooms, applewood-smoked bacon, garlic, shallots, and cream

Monte Cristo

Smoked turkey, ham, and Swiss cheese encased in French toast, battered and fried golden brown. Served with raspberry preserves and fresh fruit

Classic Eggs Benedict

Poached eggs piled atop toasted English muffins, Canadian bacon, and roasted tomatoes topped with our chef’s hollandaise

Dessert

Mini Chocolate Mousse

À La Carte Hors D’œuvre

 

Event Signature Drinks

Vodka Based

Rum Based

Tequila Based

Gin Based

Bourbon Based

Sangrias 

Champagne Cocktails