Mignon’s Steaks & Seafood
|THURSDAY – SUNDAY|
|5:00pm – 10:00pm|
Mignon’s Steaks & Seafood, the Mississippi Gulf Coast’s premier fine dining restaurant, is dedicated to creating an enchanting meal with unparalleled attention to detail, extraordinary service, and delectable cuisine, sure to please even the most discriminating palate.
Mignon’s has received Wine Spectator magazine’s Award of Excellence for thirteen consecutive years. Make plans to experience extraordinary dining at Mignon’s Steak & Seafood, open for dinner every Thursday through Sunday. Make a reservation online or call 228-432-8888 to make your reservation.
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Gentlemen: Long pants, collared shirts and closed toe shoes are expected.
Ladies: Dresses, skirts & blouses, capris, dress sandals are expected.
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Thursday, November 25
Noon – 6 PM $45 per person
Fall Harvest Salad
Roasted Corn & Crab Bisque
Sous Vide Hertiage Turkey Breast
Andouille Corn Bread Dressing, Roasted Garlic Mashed Potato, Pan Gravy, Cranberry Sauce, Brussel Sprouts with Balsamic Glaze
Maple Ice Cream, Pumpkin Spice, Toasted Pecans
(228) 432-8888 or reserve at OpenTable.com
Dine in only. No substitutions or split plates. A La Carte Menu also available. Limited reservations available. Price excludes tax & gratuity.
Thursday, November 18
$89 Per Person
Five course gourmet dinner paired with Locations by Dave Phinney wines.
Tabouli Salad: Goat Cheese Feta, Bulgur, Cucumber, Romaine Hearts, Tomato, Herbs, Lemon, Olive Oil
Paired with Locations NZ Sauvignon Blanc
Panzerotti: Ricotta, San Marzano Tomato, Italian Sausage, Basil, Balsamic Glaze
Paired with Locations I Red Blend
Chicken, Wine & Dumplings: Bacon, Pearl Onion, Joyce Farms Chicken
Paired with Locations F Red Blend
Filet Mignon Medallions: Prosciutto, Garlic Parmesan Crust, Shoestring Fries, Root Vegetable Puree
Paired with Locations CA Red Blend
Triple Berry Napoleon: Puff Pastry, Grand Marnier, Diplomat Cream
Paired with Locations F Rose
Call (228) 432-8888 Thursday – Sunday after 5 PM.
Price excludes tax & gratuity. Limited seating.