With the help of a new culinary director, the squad at Miss B’s Coconut Club has created a new menu, which officially launched last week. Crab sliders, jerk chicken wraps, and plantain coconut shrimp? Yes please! Located in the heart of Mission Beach, just steps from the sand, Miss B’s Coconut Club is one of my favorite spots in Mission Beach for their delicious tiki drinks, island-inspired food, and fire pits for chilly nights. The new menu is under the direction of the Grind and Prosper Culinary Director, Chef Quinnton Austin.
Start with the new Soft Shell Crab Sliders, two kolache buns with fried soft-shell crab topped with tomato, spinach, melted gruyere and a jalapeno-strawberry spread. Or up the ante with Miss B’s Whole Market Fish, cooked to order in roasted pepper and lemon butter, seasoned with herb smoked salt and cracked pepper, served with rosemary potatoes and veggies.
Along with new menu items, Miss B’s has also revamped some of their popular dishes such as the Miss B’s Chicken and Waffle. Or, for a burst of flavor, get the Creole-Carribean Seafood Pot, combining shrimp, rock fish, and mussels with a spiced coconut rum sauce and pineapple curry butter.
No visit to Miss B’s is complete without one of the legendary cocktails! I love the “We Don’t Practice Santeria” rum, house passion fruit syrup, fresh lime juice, and saffron bitters. Or check out the delicious Banana Stand. Created by bartender Jasmine Castillo, you can either grab a Banana Stand cocktail at Miss B’s or also make this island-treat in your home thanks to the below recipe:
Banana Stand
1 oz Rum Haven
1 oz Black Magic Rum
1 oz Crème de banana
1 oz Coco Lopez
.5 Pimento Dram
.5 lime juice
2 dashes black walnut bitters
Instructions
- Combine all ingredients into a shaker, shake and pour into glass.
- Add more crushed ice to fill glass
- Garnish with banana slice, orchid, two mint sprigs, sprinkle of cinnamon and chocolate shavings – or whatever you may have at home!
