Cobalt the Restaurant

Delicate crab claws lightly dusted and golden fried, accompanied by zesty house-made cocktail sauce.

Sashimi-grade tuna and fresh diced avocado tossed in a sweet Asian glaze, layered between crispy fried wonton wafers.

Plump Gulf shrimp sautéed in a rich, savory Creole butter sauce, served with warm grilled French bread for dipping.

Tender bay shrimp lightly dusted and fried to a crisp, then tossed in a creamy, spicy remoulade.

A warm, indulgent blend of fresh blue crab and bay shrimp mixed with roasted sweet red peppers, Parmesan, and Swiss cheese, served alongside grilled French bread.

A bright salsa-style mix of black beans, edamame, sweet corn, red onion, Roma tomatoes, and cilantro in a zesty vinaigrette, paired with crunchy corn tortilla chips.

Trio of pan-fried crab and scallop cakes rested on a bed of fresh coleslaw, finished with a charred green tomato remoulade.

Smooth, velvety Parmesan and Swiss cheese dip garnished with Cotija cheese and spicy poblano green tomato relish, served with crispy corn chips.

Freshly shucked raw Gulf oysters served on the half shell over crushed ice, accompanied by zesty cocktail sauce and fresh horseradish.

Gulf oysters baked with savory tasso ham, fresh jalapeño, red bell peppers, shallots, cream cheese, and melted smoked Gouda, accompanied by grilled French bread.

Chargrilled oysters smothered in rich garlic herb butter and grated savory Parmesan cheese, served with warm grilled French bread.

Classic baked oysters topped with a rich spinach, garlic, shallot, and herb mixture infused with a touch of anisette, finished with melted Parmesan cheese and served with grilled bread.

A sampler platter featuring baked oysters in Garlic Parmesan, Creole Casino, and Rockefeller styles, paired with grilled French bread.

A rich, velvety bisque featuring sweet blue crab meat, roasted tomatoes, and tender sweet corn kernels.

Chef's daily creation prepared fresh with seasonal ingredients. Please ask your server for today's selection.

Fresh crisp romaine lettuce and mixed spring greens tossed with ripe tomatoes, sliced red onions, cucumbers, and sweet tangy peppadew peppers.

Crisp romaine hearts tossed in house-made traditional Caesar dressing, topped with garlic croutons and thinly shaved Parmesan cheese.

A crisp wedge of baby iceberg lettuce loaded with ripe tomatoes, cucumbers, red onion, smoky applewood bacon, blue cheese crumbles, and rich blue cheese dressing.

Seared blackened tuna served atop vibrant mixed greens dressed in Champagne citrus vinaigrette, finished with sweet candied pecans, goat cheese, fresh orange segments, and pickled veggies.

Add your choice of grilled, blackened, or crispy fried chicken breast to any salad.

Two golden pan-fried crab and scallop cakes to elevate your meal.

Tender, sweet blue crab meat sautéed in rich butter.

Plump Gulf shrimp prepared grilled, blackened, or fried.

Fresh catch fillet prepared grilled, blackened, or light-fried.

Premium seared yellowfin tuna coated in bold Cajun blackened spices.

Today's fresh ocean catch prepared grilled, blackened, or fried, accompanied by flavorful jambalaya rice and tender brown butter green beans.

Alabama farm-raised catfish coated in a crunchy pecan crust, served over a hearty succotash of tasso ham, corn, and black-eyed peas, finished with dill tartar sauce.

Six large chargrilled Gulf shrimp on skewers, smothered in rich Cajun cream sauce, served over creamy buttermilk pepper jack cheese grits.

A classic platter of crisp, golden-fried Gulf seafood served with seasoned fries, creamy coleslaw, and house cocktail or tartar sauce.

Choice of tender chicken breast prepared grilled, blackened, or fried.

Pair your meal with two crispy fried crab and scallop cakes.

Add rich sautéed blue crab meat to your main dish.

Succulent shrimp prepared to your taste: grilled, blackened, or crispy fried.

Elevate your entrée with sautéed blue crab meat, fresh asparagus, and rich hollandaise sauce.

Add a filet of fish, prepared grilled, blackened, or fried.

Add a blackened seared yellowfin tuna filet.

Choice of house-crafted sauces including Louisiana Hot Sauce Hollandaise, Cajun Cream, Cobalt Steak Butter, Charred Green Tomato Remoulade, or Port Demi-Glace.

Artisanal stone-hearth crust brushed with extra virgin olive oil, topped with roasted Roma tomatoes, melted fresh mozzarella, and aromatic basil chiffonade.

House crust layered with marinara, mozzarella, and smoked Gouda, loaded with grilled chicken, smoky bacon, spinach, arugula, roasted mushrooms, and caramelized onions.

Custom stone-hearth pizza built with your choice of Marinara, Alfredo, or Roasted Garlic Oil sauce base, customized with your favorite gourmet toppings.

Crispy Parmesan and herb-crusted chicken breast served over delicate angel hair pasta tossed in rich, house-made marinara sauce.

Blackened chicken breast mixed with spicy house-made tasso ham, sweet onions, and bell peppers, tossed with wide pappardelle pasta in a creamy Cajun alfredo sauce.

Succulent Gulf shrimp sautéed with roasted mushrooms, onions, fresh spinach, arugula, and charred lemon, tossed in a zesty spicy marinara sauce over angel hair pasta.

An extraordinary burger patty blending elk, wild boar, Wagyu beef, and bison, blackened and crowned with blue cheese, crispy bacon, caramelized onions, and garlic aioli on a toasted brioche bun.

Hand-pattied blend of Certified Angus Beef chuck, short rib, and brisket seared to order, served on a toasted sourdough bun with romaine, fresh tomato, and sliced red onion.

Crispy fried chicken breast tossed in a glaze of sweet heat sauce, topped with melted provolone cheese, house-made B&B pickles, garlic aioli, lettuce, tomato, and onion on toasted sourdough.

An extravagant blend of five cheeses—smoked Gouda, Parmesan, Swiss, provolone, and American—stuffed with crispy bacon and ripe tomatoes between golden toasted BuzzCatz bread.

Traditional Gulf-style Po' Boy filled with your choice of protein, dressed with crisp lettuce and ripe tomatoes on a toasted French loaf.

Fresh daily catch fillet prepared grilled, blackened, or fried, served on a soft toasted sourdough bun with lettuce, tomato, and red onion.

House-made tuna salad piled onto BuzzCatz artisan bread, oven-baked with shredded cheddar cheese, garlic aioli, lettuce, and fresh tomatoes.

Fresh green beans sautéed in rich, nutty brown butter.

Slow-cooked Arborio rice folded with rich cream and aged Parmesan cheese.

Tender asparagus spears lightly grilled with olive oil and sea salt.

A savory Southern blend of sweet corn, black-eyed peas, and diced spicy tasso ham.

Crispy fried Brussels sprouts tossed in seasoned glaze.

Creamy mashed potatoes folded with rich smoked cheddar cheese and crispy bacon bits.

Savory Louisiana long-grain rice cooked with herbs, spices, and tomatoes.

Creamy Southern stone-ground grits cooked with buttermilk and spicy pepper jack cheese.

Crisp shredded cabbage and carrots tossed in a creamy, tangy house dressing.

Golden, crispy season-dusted French fries.

House-made biscuit dough pocket stuffed with spiced cinnamon apples, deep-fried until golden, served alongside vanilla bean ice cream and warm caramel drizzle.

Velvety house-made Creole cream cheese filling baked in a roasted pecan crust, topped with rich pecan praline and smooth caramel sauce.

Decadent moist chocolate cake stacked with rich chocolate buttercream icing layers, served with a scoop of house-made espresso ice cream.

Authentic pie crafted with tart key lime juice in a graham cracker crust, garnished with sweet blackberry coulis and fresh whipped cream.

Classic rich French vanilla bean custard topped with a fragile, caramelized turbinado sugar crust.

Warm, soft Southern bread pudding baked fresh daily with warm custard and spices. Ask your server for today's dessert profile.