Chef Joanne Bondy's menu incorporates beer and beer ingredients into menu items which feature top quality meats prepared in traditional and modern styles. Fresh mullet, smoked over an open grill, other local fish, and historical dishes inspired by the Mississippi Gulf Coast are presented. Mills' special recipe barbecue sauce and rub accompanies many dishes. Highlights of the buffet include a Mongolian grill, stone-fired pizza oven, pasta bar, Oriental wok, as well as a rotisserie. This elevated caf overlooks the pool and the Mississippi Sound.
Table service is available for grilled items, sandwiches and salads.
An adjoining bar serves exotic Polynesian and Caribbean drinks, as well as traditional libations. The Roasted Bean Freshly roasted and ground beans create supreme coffee, espresso and cappuccino served in the The Roasted Bean. Pastries, sandwiches and salads also are available. In addition to the delightful offerings of the bistro, Richard Serpe, Beau Rivage's Master Coffee Roaster, custom blends coffees for each of the resort's 12 restaurants. The Roasted Bean is Scoops, an old-fashioned ice cream parlor where guests can treat themselves to Pastry Chef Thaddeus Dubois' freshly made ice cream, sorbet, frozen yogurt and Italian ice.