This evening, we got a sneak peek at the menu for the forthcoming Third Coast Provisions, a seafood restaurant slated to open soon at 724 N. Milwaukee St.

According to previously released information, the restaurant – which will be owned and operated by Merriment Social Chef Andrew Miller and partners Cameron Whyte and Samuel Emery – promises an "unparalleled seafood experience for Milwaukee patrons." And we have high hopes the new venue will do just that.

Chefs heading up the new venue will include Miller along with sous chef Mike Meinzer, whose experience includes work at The Capital Grille, Milwaukee Chophouse and more recently Hom Woodfired Grill.

And while the dishes have yet to be tasted, they look positively drool-worthy.

Starters

A raw bar will offer up items including a chilled seafood platter with oysters, ceviche, salmon tarter and shrimp ($48), along with steak tartare ($14), a chef’s selection of oysters ($18) and smoked salmon rillette ($11).

Oysters will also be available char-grilled, with accompaniments like spinach, Pernod, parmesan and bacon (Rockefeller, $22); roasted garlic butter (Straight, $21); and pastrami, garlic, shallots and beer (Milwaukee, $22).

Small plates will include dishes like Parker House rolls with sea salt honey butter ($7), fried oysters breaded in a Kettle Chip crust ($14), crabcakes ($18), shrimp 'n' grits with vadouvan, cashews and cilantro ($13) and lobster taquitos ($14).

A stand-out may just be the "lobster potholes," which feature lobster and dungeness crab that's been slow-poached in cultured butter with herbs, garlic and white wine and served with plenty of bread for soaking up the delicious sauce ($15).

Clam "chowdah" with bacon and potato chips and creole fish stew are among the soup offerings ($9), with salads to include a warm lobster salad with pork belly, soft egg and frisee dressed in mustard vinaigrette ($15).

Entrees

Among main courses, you’ll find a variety of fish dishes including salmon with cauliflower and hazelnuts served with basmati rice and salsa verde ($26); rainbow trout with hush puppies, apple butter, slaw and malt vinegar mayo ($23); and whitefish with spinach, phyllo, oregano and spiced yogurt ($31). Whole grilled fish will also be a feature, prepared with seasonal accompaniments.

Beef tenderloin will be served with delicata squash, fregola sarda, alpine cheese and apple ($37) while the Third Coast version of surf and turf will include braised shortrib with shrimp fried-spaetzel and chanterelles ($32). A lobster pot pie will include seasonal vegetables, mushrooms and black truffle (market price), while a smoked oyster and mushroom tartine will be graced with creme fraiche, sauerkraut, Gruyere and paprika aioli ($19).

Sides like scalloped potatoes, delicata squash, charred green beans, "chowdah" fries and lobster macaroni and cheese will be available in portions suitable for sharing ($8-18).

Desserts

A dessert menu, executed by pastry chef Ariel Welch will include options including key lime cremeux with graham cracker crumble, coconut macaroon, mango gel and toasted meringue ($7); chocolate trifle with milk chocolate pudding, dark chocolate brownie, whipped condensed milk and chocolate chip cookies ($8); and pretzel bread pudding will feature concord grapes, peanut powder and a bourbon-peanut semifreddo ($8).

At the bar

Accompanying victuals will include a beer and cider list with a focus on Midwestern selections, along with an extensive (and well priced) wine list featuring both domestic and international choices.

There will also be oyster shooters including one combining vodka, bloody mary mix and lager, a version with jalapeno tequila, lime and spiced salt and a gin-based version with "mignonette" vermouth and black pepper ($8-10).

Cocktails include Gates of the Arctic featuring lemongrass-oregano gin, chartreuse and white pepper ($12), Homecoming with sherry, bourbon, amaro, pineapple shrub and orange bitters ($10) and Dovetail with tequila, mezcal, grapefruit, cinnamon, lime and smoked salt.

Keep your eyes on OnMilwaukee for additional details about Third Coast Provisions as they become available. In the meantime, you can peruse the plans for the space, which we wrote about earlier this summer.