Friday EveningMay 11th
Fried Oyster Cocktail Pow Pow Shrimp
Sautéed Shrimp Cocktail
Stockyards Black Angus Aged Ribeye
Our hand cut USDA Choice 21-day aged rib loin seasoned with Kosher salt and
cracked black pepper. Pan seared in a cast iron skillet and finished in a super hot oven.
Roast Prime Rib
A 12 oz. cut of slow cooked USDA choice 21 day aged rib loin finished to your
preference in Madeira au jus. Served with American horseradish cream.
Pontchartrain Blues Crab Cakes
Fresh all while lump crabmeat mixed with sautéed onions and seasonings.
Pan fried in olive oil and butter and served with our comeback sauce.
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.
Creole Fried Catfish
A large filet of Mississippi farm raised catfish, marinated in Creole mustard, buttermilk and
seasonings.Rolled in corn flour and deep fried in peanut oil to a golden brown.
Shrimp Ala Carba’naro
Fresh large gulf shrimp sautéed in olive oil, garlic and seasoning. Finished with a
heavy cream, bacon and Parmesan sauce. Served over bow tie pasta.
Fresh Atlantic Salmon Dijonaise
A large filet of fresh Atlantic salmon seasoned and pan seared,
finished with a Lemon and Dijon butter sauce.
Shrimp & Fried Eggplant Croistini
Our fried eggplant rounds with sautéed shrimp topped with a parmesan cream sauce.
Blackened Catfish with Shrimp & Cream sauce
A large filet of Mississippi farm raised catfish, rubbed with a blackened seasoning and pan
seared in a cast iron skillet. Finished with sautéed shrimp and cream sauce.
All entrees served with our deluxe garden salad. baked potato on entrées except pasta.
Please note that we use Peanut oil for Frying.
Notice: Consuming raw or undercooked meat,
poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
Now open each Friday Evening
5:30 to 9:00 pm
Traditional Southern Cooking
with an Imaginative Flair