Lunch: Mon - Fri 11am - 1:30 pm

Dinner: Tues - Sat 4pm - 10pm

131 N. Front Street

McComb MS, 39648




Brunch Buffet

 
Third Sunday Brunch Buffet
 
 
from 11:00 - 1:30
 
Join Us for Our
Third Sunday Brunch Buffet
from 11:00 - 1:30
Our Bountiful Buffet will include Classic Brunch Items & Caboose Favorites!
Enjoy Your Favorite Eye-openers!
Reservations are Respectfully Requested and Your Support is Greatly Appreciated!

 


Dinner

Appetizers

New Orleans Style Barbecued Shrimp
Served out of the Shell with Grilled French Bread

Char-grilled Oysters
Basted with Herb and Garlic Butter, Sprinkled with Parmesan Cheese
Sautéed Mushrooms
Fresh Portobellos, Local Shiitakes and Criminis Sautéed with Garlic and Abita Beer
House-made Potato Chips
Sweet and Idaho Chips Drizzled with Caramelized Onions and Bleu Cheese
Lump Crab Cakes
Drizzled with House-made Remoulade Sauce
MS Farm-raised Catfish
Flash Fried
Fresh LA Oysters
Fried to Order
Gulf Shrimp
Flash Fried
Soups and Salads
Corn and Shrimp Bisque
Mixed Green Salad
In Champagne Vinaigrette with Candied Almonds, Seasonal Berries, and French Montrachet Goat Cheese
Chef’s Soup of the Day
Classic Caesar Salad
Fresh Romaine, Tossed with our Creamy House-made Dressing, Topped with Parmesan and Garlic Croutons
Chef’s Gumbo of the Day
The Caboose Garden Salad
(House Vinaigrette, Bleu Cheese, Ranch, Italian, Thousand Island and Honey Mustard)
Wedge Salad
With Bleu Cheese Dressing, Bleu Cheese Crumbles, Cherry Tomatoes and Shaved Red Onion
Spinach Salad
Baby Spinach with Smoked Bacon, Sliced Mushrooms, Boiled Egg, Candied Pecans and Balsamic Vinaigrette

Chef Becky’s Signature Entrées
Served with Garden Salad
Seared Sesame Seed and Black Pepper Crusted Ahi Tuna Steak
Drizzled with Sesame Vinaigrette Served with Wasabi Mashed Potatoes and Snow Peas
Cedar Plank Roasted Wild Salmon with Fresh Horseradish Crust
Presented with Herbed Cucumber - Crème Fraîche Salad
Creole Seafood Pasta
Gulf Shrimp, Crawfish and Crabmeat in a Rich Cream Sauce with Sweet Peppers Over Fresh Fettuccine
Char-grilled Gulf Grouper
Served over Extra Virgin Olive Oil Sautéed Seasonal Vegetable Medley, Drizzled with Lemon Basil Vinaigrette
Fresh Fish of the Day
Chef’s Inspiration
Child’s Menu
(Age 10 and under)
Grilled Steak, Fried Shrimp, Fried Catfish or Fried Chicken Fingers
Served with French Fries
Caboose Entrées
Served with Garden Salad and choice of Baked Potato, Sweet Potato Fries or French Fries
Steaks

Rare-red, cool center Med Rare-red, warm center Med-pink center Med Well-slightly pink center Well-cooked through
Rib-eye Steaks - Hand-cut and Grilled to Perfection!
8oz or 12oz
New York Strips - The Steak Lover’s Favorite!
16oz
Filet Mignon - Most Tender Cut - Guaranteed to Melt in Your Mouth!
10oz
Larger Steaks available on request
28 oz Bone-in Rib-eye Steak - Wet Aged for Prime Texture and Flavor

Traditional Sauce and Seafood Additions to any Entrée
Hollandaise or Béarnaise • Fried Shrimp • Crabmeat
Fresh Seafood
MS Farm-raised Catfish - Flash Fried

Steamed or Grilled 1½ Pound Maine Lobster
Served with Drawn Butter
Fresh LA Oysters - Fried to Order

Fried Seafood Platter
MS Farm-raised Catfish, Shrimp and Oysters
Gulf Shrimp - Flash Fried


Served with Garden Salad
Pan Seared Dry-Aged Duroc Pork T-Bone
Herb-Butter Basted and Served with Choice of Baked Potato, Sweet Potato Fries or French Fries
Herb and Garlic Marinated Breast of Chicken
Grilled and Served with Twice Baked Potato
Sides
Baked Potato
Baked Sweet Potato
Au Gratin Potatoes
Abita Amber Onion Rings
French Fries
Sweet Potato Fries
Creamed Spinach
Asparagus Hollandaise
Sauteed Seasonal Vegetable Medley
Twice Baked Potato
Steamed Broccoli

Lunch

Starters & Salads
Abita Amber Onion Rings
With Remoulade Sauce
Sautéed Mushrooms
Fresh Button, Crimini & Portobellos
Fried Chicken Tenders & Fries
Our Famous Corn and Shrimp Bisque
Chef’s Seafood Gumbo
Classic Caesar Salad
With Shaved Parmesan & Garlic Croutons
Baby Spinach Salad
With Smoked Bacon, Sliced Mushrooms & Boiled Egg, Candied Pecans & House Vinaigrette
Gulf Shrimp Salad
In Lettuce Cup Garnished with Sliced Avocado, Cherry Tomatoes &Toast Rounds
Mixed Green Salad
Tossed in Champagne Vinaigrette with Shaved Red Onion, Candied Almonds, Fresh Berries & French Montrachet Goat Cheese
Traditional Wedge Salad
with Bleu Cheese Crumbles & Dressing
Smoked Chicken Salad
Dressed with Creole Mustard & Honey on Baby Greens with Toast Rounds
Grilled Ahi Tuna Salad
Slices of Medium Rare Grilled Ahi Tuna Served on Mixed Lettuces Dressed with Sesame Soy Vinaigrette & Sesame Seeds
Sandwiches
(Served with Choice of French Fries, Sweet Potato Fries or Potato Salad)
Dressed - Mayonnaise, Lettuce & Tomato
Caboose Burger
House Ground Steak Mix, Served Dressed with Red Onions & Pickles on Sesame Seed Bun
Fried Shrimp Remoulade Po-Boy
Golden Fried Shrimp Drizzled with Remoulade, Lettuce & Tomato on New Orleans French Bread
Black Forest Ham and Cheese Po-Boy
Thinly Sliced Ham and Cheddar Cheese, Dressed on New Orleans French Bread
Weekly Specials
(Served with Chef's Side, Small Green Salad & Iced Tea)
Monday - Red Beans & Rice with Smoked Sausage & Traditional Corn Bread
Tuesday - Classic Beef Stew with Carrots & Potatoes, Served with Corn Bread
Wednesday - Lloyd's Spaghetti & Meat Sauce Served with Garlic Bread
Thursday - Hamburger Steak with Grilled Onions & Gravy with Mashed Potatoes
Friday - Southern Fried MS Farm-raised Catfish with Tartar Sauce & Choice of Potato
Everyday - Southern Fried Pork Chop with Rice & Gravy
Everyday - Chicken Fried Steak with Milk Gravy & Choice of Potato
Desserts
Bread Pudding with Warm Rum Sauce
Vanilla Bean Ice Cream

Domaine Chandon, Brut Classic, Napa (187 ml)
Castello del Poggio, Moscato, Italy
Heinz Eifel, Riesling Spätlese , Germany
Pighin, Pinot Grigio, Italy
Ferrari-Carano, Fumé Blanc, Sonoma County
Cupcake, Chardonnay, Central Coast
Franciscan, Chardonnay, Napa Valley
Steele "California Cuvee" Chardonnay
Beringer, White Zinfandel
Hob Nob, Pinot Noir, France
Ghost Pines, Winemaker's Blend, Multi AVA
(Cabernet, Petite Sirah, Zinfandel, Merlot & Petite Verdot)
La Posta "Paulucci", Malbec, Argentina
Sebastiani, Merlot, Sonoma County
Rodney Strong, Cabernet Sauvignon, Sonoma County
J Lohr, Cabernet Sauvignon, Paso Robles
Featured Beers
Bud, Bud Light, Miller Lite, Coors Light, O'Douls, Michelob Ultra, Heineken, Heineken Light, Dos Equis, Corona, Corona Light,
Blue Moon Belgian White, Lazy Magnolia Southern Pecan, Abita Amber & Turbo Dog, Yuengling Lager, Black & Tan




As a GFT partner we are committed to local, seed-to-fork sustainability.



About Us


After selling their popular Louisiana Caboose Restaurants in 2007, Lloyd and Dione Kinchen set their sights on McComb for their next culinary collaboration. Opened in November of 2008 in The Historic Harlan Building in Downtown Depot District, The Caboose Restaurant offers an Impressive Selection of Hand-cut New York Strip Steaks, Rib-eyes and Filet Mignons, as well as Live Maine Lobster, Wild Salmon and Ahi Tuna on The Dinner Menu.  The Lunch Menu, Designed to be Time and Cost Effective, includes The Renowned Caboose Burger, Savory Salads and Tasty Po-boy Sandwiches Served on New Orleans French Bread.

To Compliment this array of Dishes, The Caboose has a Full-Service Bar and an Extensive Wine List, which includes Selections from Stag's Leap Vineyards, Jordan, Franciscan, Rombauer, Steele, Cain and many more.

The Caboose Restaurant provides the Perfect Setting for your Next Business Dinner, Organizational Lunch and Family Affair.

*The Caboose Restaurant was named by Lloyd when he opened the original Caboose Restaurant in downtown Independence, Louisiana in 1991.  After so many years in the restaurant business, this was to be his "Final Venture".  And here we are, 2016, two restaurants later, located across those same tracks in downtown McComb. We look forward to sharing our passion for great food, great wine and fun times with you and your family!                                                      

Lloyd and Dione Kinchen