Porches Evening Dining
January 18th, 2019
Beer Battered Fried Mushrooms
Pow Pow Shrimp Deep Fried Onion Rings
Spicy Grilled Chicken Breast & Biscuit Sliders
Chicken, Spinach Gnocchi Soup & Grilled Munster Cheese Sandwich
Our homemade Chicken, spinach and gnocchi soup with a grilled Muenster cheese sandw
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.
Cowboy Cut Pork Chop over Stone Ground Grits
A thick center cfut pork chop seasoned and grilled.
Served over our Pimento & Cheese stone ground grits.
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