Our Chef: Parker H. Voss | Main Menu
Winter 2009
Dear Guest,
Thank you for thinking of the Caboose Restaurant to assist with your upcoming event. The Caboose has long been known for great food and friendly service. At our new McComb location, we have designed a warm Main Dining Room, cozy Lounge and two comfortable Private Dining Rooms; perfect for your special occasion. I am here to assist you in any way and I hope to make the planning and implementation of your affair as easy and worry-free as possible.
Listed below you will find a few menus that work very well for a great number of occasions; but please note that Chef Parker and his Team of Culinary Professionals can accommodate any special request.
Please do not hesitate to call me with any questions. I look forward to the opportunity to work with you and making your event truly special.
With Kindest Regards,
Dione Kinchen
Owner
The Ticket Collector
|
 |
Salad
Crisp Lettuce Topped with Bell Pepper, Cucumber,
Tomatoes & Croutons Served with Dressing of Choice
(House Vinaigrette, Bleu Cheese, Ranch, Thousand Island,
Italian, French, Honey Mustard
& Honey Dijon)
~
Entrée Choice
(Served with French Fries or Baked Potato with Sour Cream and Bacon Bits)
8 oz Rib-eye Steak, Grilled to Order
*
Pan-seared Snapper Topped with Citrus Herb Compound Butter
*
Grilled, Herb & Garlic Marinated Breast of Chicken
~
Dessert
Bread Pudding Surrounded by Warm Rum Sauce
~
Iced Tea
~
Soup
Sweet Corn and Shrimp Bisque
~
Salad
Crisp Lettuce Topped with Bell Pepper, Cucumber,
Tomatoes & Croutons Served with Dressing of Choice
(House Vinaigrette, Bleu Cheese, Ranch, Thousand Island,
Italian, French, Honey Mustard
& Honey Dijon)
~
Entrée Choice
(Served with French Fries or Baked Potato with Sour Cream and Bacon Bits)
10 oz Rib-eye Steak, Grilled to Order
*
Pan-seared Snapper Topped with Citrus Herb Compound Butter
*
Grilled, Herb & Garlic Marinated Breast of Chicken
~
Dessert
Cheesecake with Seasonal Fruit Topping
~
Iced Tea
~
Passed Hors d’oeuvres
Lump Crab Cocktail
Chef’s Special Bruschetta
Mini Beef Wellington
~
Salad
Crisp Lettuce Topped with Bell Pepper, Cucumber,
Tomatoes & Croutons Served with Dressing of Choice
(House Vinaigrette, Bleu Cheese, Ranch, Thousand Island,
Italian, French, Honey Mustard
& Honey Dijon)
~
Entrée Choice
(Served with French Fries or Baked Potato with Sour Cream and Bacon Bits)
Large New York Strip, Grilled to Order
*
Steamed 1 ½ lb Maine Lobster
*
10 oz Filet Mignon, Grilled to Order
~
Dessert
Tahitian Vanilla Crème Brulee
~
Passed Hors d’oeuvres
Fried Gulf Shrimp Tossed with Spicy Remoulade Sauce
Chicken Saltimbocca
Chef’s Bruschetta
Char-grilled Oysters
~
Buffet
Garden Salad with Our House Vinaigrette
*
Grilled Seasonal Vegetable Medley
*
Herb Roasted New Potatoes
*
MS Farm -raised Catfish, Golden Fried
Served with Cocktail and Tartar Sauces
*
Creole Seasoned Roasted Beef Rib-eye
Carved to Order
*
Selection of Rolls
~
Dessert Station
Chef’s Selection of Mini Confections
~
Cheese and Crudités Platter
Selection of Domestic Cheeses
And Fresh Vegetables
Presented with Ranch Dipping Sauce
Fried Seafood Station
The Freshest Local Shrimp, Catfish and Oysters, Fried to Perfection
Presented with a Trio of Sauces
Sautéed Mushrooms
Button Mushrooms Sautéed with Fresh Herbs and Garlic
Chef’s Hors d’oeuvres
Chef’s Selection of 4 Delicious Delicacies
Hand Passed
Shrimp Martini Appetizer
Seasoned Gulf Shrimp
Presented with our Spicy Cocktail Sauce
~