August 10th, 2018

Starters
Fried Oyster Cocktail    Pow Pow Shrimp    
Sautéed Shrimp Cocktail    
$7.95

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.
$27.95

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.
$26.95

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.
$19.95

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.
$17.95

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.
$15.95

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.
$17.95

Fresh Atlantic Salmon Dijonaise
A large filet of fresh Atlantic salmon seasoned and pan seared,
finished with a Lemon and Dijon butter sauce.
$ 21.95

Shrimp & Fried Eggplant Croistini
Our fried eggplant rounds with sautéed shrimp topped with a parmesan cream sauce.
$ 17.95

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.
$18.95


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
Porches
Traditional Southern Cooking
with an Imaginative Flair