IP Biloxi

CHRISTMAS MENU

thirty-two

5:00pm - 10:00pm

GULF SHRIMP • 26
fresh fettuccine, new orleans bordelaise, garlic bread crumb, pecorino

“SURF AND TURF” • 78
braised short rib, lobster risotto, wilted bitter greens, hazelnut gremolata

PAN-ROASTED HALIBUT • 54
creamy polenta, chorizo sausage, little neck clams, roasted tomato broth, white beans and mirepoix

STICKY TOFFY PUDDING • 12
traditional english christmas dessert, dark winter berries


EXECUTIVE SOUS CHEF: Matthew Kallinikos
GENERAL MANAGER: Nancy Nguyen