Porches Evening Dining
November 16, 2018
Fried Oyster Cocktail Deep Fried Mushrooms
Coconut Beer Battered Shrimp with Orange Marmalade sauce
Sautéed Scallops with Roasted Pepper Remoulade
Creamy Potato Soup -- Cup $4/ Bowl $7
Creekstone 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 of 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.
Black Angus Manhattan Filet
A center cut hand trimmed USDA Choice 21 day aged strip loin seasoned with
Kosher salt and cracked black pepper. Pan seared in a cast iron skillet and
finished in a super hot oven.
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.
Fresh Atlantic Salmon Dijonaise
A large filet of fresh Atlantic salmon seasoned and pan seared,
finished with a Lemon and Dijon butter sauce.
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
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.
Chicken Picatta over Angel Hair pasta
A large fresh chicken breast thinly pounded, seasoned, and dredged in a
seasoned flour. Pan seared in olive oil and butter; finished with a lemon and
Blackened Catfish with a Crawfish 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 a crawfish
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.
All entrees served with our deluxe garden salad. baked potato on entrées except
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