Cobalt the Restaurant

Parmesan cheese and Italian herb-crusted chicken over angel hair pasta tossed in house-made marinara.

Blackened chicken with spicy house-made tasso ham, sweet onions, bell peppers, and fresh pappardelle pasta tossed in Cajun alfredo.

Gulf shrimp sautéed with roasted mushrooms, onions, chargrilled lemon, fresh spinach, and arugula with spicy marinara and angel hair pasta.

Sea scallops and fresh blue crab sautéed with onions, spinach, tomatoes, and sweet peppers tossed in fire cream with snochi.

Served grilled, blackened, or fried with jambalaya rice and brown butter green beans. Make it Oscar for an additional $9.

Alabama farm-raised filet over tasso ham succotash and drizzled with dill tartar.

Half dozen large Gulf shrimp skewered, chargrilled, and topped with Cajun cream sauce. Served over buttermilk pepper jack cheese grits.

Lightly dusted and fried Gulf seafood. Served with french fries, cole slaw, and your choice of cocktail or tartar sauce.

Blackened yellowfin tuna and two fried crab and scallop cake served over buttermilk pepperjack cheese grits and grilled asparagus. Topped with charred green tomato remoulade and house-made Louisiana hot sauce hollandaise.

Alabama farm-raised filet over tasso ham succotash, and drizzled with dill tartar.

One dozen large Gulf shrimp skewered, chargrilled, and topped with Cajun cream sauce. Served over buttermilk pepper jack cheese grits.

Lightly dusted and fried Gulf seafood. Served with french fries, cole slaw, and your choice of cocktail or tartar sauce.

Served with jambalaya rice, grilled asparagus, and Louisiana hot sauce hollandaise. Add sauteed blue crab for an additional $7.

An 8 oz. center cut tenderloin seated in white BBQ and grilled. Served with B&B gnocchi, fried Brussels sprouts, fried onion rings, and pepper jelly.

A 14 oz. Delmonico Ribeye with smoked cheddar bacon mashed potatoes, brown butter green beans, and port demi-glace.

An 8 oz. center cut filet served over smoked cheddar bacon mashed potatoes, grilled asparagus, and topped with Cobalt steak butter.

Pan seared bone-in chicken. Served over buttermilk pepper jack cheese grits, fried brussels sprouts, and topped with a Creole tasso gravy.

Our chefs compose dishes that are inspired by the season. We use fresh seasonal vegetables and choice cuts of beef, game, and seafood to create these amazing specials. Please ask your server for today's selection.

A burger blend of elk, wild boar, wagyu, and bison blackened and topped with blue cheese, bacon, and caramelized onions. Served on a toasted brioche bun with garlic aioli.

A gourmet blend of Certified Angus Beef ground chuck, short rib, and brisket, hand pattied, and grilled. Served on a toasted sourdough bun with crisp romaine, tomato, and red onions.

A lightly fried chicken breast tossed in sweet heat sauce. Served on a toasted brioche bun with lettuce, tomato, onion, house-made B&B pickles, garlic aioli, and provolone cheese.

Did we mention super? Smoked Gouda, Swiss, provolone, and American cheeses with bacon and tomatoes between two slices of toasted BuzzCatz bread.

Served on a toasted French loaf with lettuce and tomatoes.

Today's fresh selection served grilled, blackened, or fried. Served on a toasted sourdough bun with lettuce, tomato, and onion.

Oven roasted house-made tuna salad on toasted BuzzCats bread. Served with aioli, lettuce, tomatoes, and shredded cheddar.

Sautéed Mushrooms - Applewood Smoked Bacon

Fried Onion Rings - Fresh Sliced Jalapeños

Swiss - Pepper Jack - Smoked Gouda - Provolone - Bleu

Creamy Parmesan Risotto - Grilled Asparagus - Tasso Ham Succotash - Fried Brussels Sprouts

Jambalaya Rice - Buttermilk Pepper Jack Cheese Grits - Cole Slaw - French Fries