1193 Highway 51
Wesson, Ms 39191
Tel 601/643-9035

Porches Sunday Luncheon for November 19th

Salad Plate
Fresh Garden Salad
Creamy Cucumber Salad
Spinach & Red Apple Salad

Creole Fried Catfish
Baked Pit Ham, City style
Trout in the Style of the Miller’s wife
Sunday Pot Roast over Mashed Potatoes
Choice Black Angus New York Strip
Down Home Chicken & Dumplings
Pontchartrain Blues Crab Cakes
Fried Fresh Gulf Oysters
Chicken Salad Croissant
Pow Pow Shrimp
(Choose one item)

Lemonade Green Beans •Porches Hot Pineapple
Baked Potato Casserole  • Sweet Potato Casserole
Broccoli & Cheese Casserole
(Choose two)

Our Homemade Yeast Rolls

Choice of Desserts
Porches Bread Pudding with Almond Sauce
Lemon Chess Pie    Peach Cobbler

Iced Tea & Coffee

Please note that we use PEANUT oil for frying.
Effective September 1st, 2009 we will no longer accept Debit or Credit Cards
However, we will gladly accept your personal check

Pow Pow Shrimp
Fresh large gulf shrimp seasoned, tossed in corn flour and deep fried.
Tossed in our spicy comeback sauce and served over a bed of lettuce.

Sunday Pot Roast with Roast Gravy & Mashed potatoes
Our six hour slow cooked pot roast in a rich gravy with our house mashed potatoes.
$ 18.95

Baked Pit Ham, City Style
A Black Oak pit ham, scored and baked in pineapple juice.
Finished with a Dijon mustard, brown sugar and gingersnap glaze.

Fried Fresh Gulf Oysters
Fresh gulf oysters lightly seasoned and rolled in corn flower.
Deep fried in peanut oil to a golden brown.
$ 17.95

Baked Pit Ham, City Style
A  Black Oak pit ham, baked in Orange juice.
inished with a Dijon mustard, brown sugar  glaze.

Ruby Red Rainbow Trout in the Style of the Millers Wife
A  fresh Ruby Red trout spilt and de-boned. Dusted with our Destin flour and
pan seared in olive oil and butter. Finished with a Lemon and Caper sauce.
$ 18.95

Children 12 & Under  
Any entrée – Childs Plate Half Price     Chicken Tenders & Fries  $6.95
Notice: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs*
may increase your risk of food borne illness