What's Cookin' at Mississippi's

Friday, May 23, Memorial Day Weekend 2008

2008-05-23T11:42:00.003-04:00

Hot Entrées
(Available While They Last or Until 3PM)

Jerk Spiced Salmon
Oven Fried Haddock
Catfish with Black Bean Mojo
Broiled Sword Steaks in a Filé Broth
Ash Roasted Chicken Quarters
Spicy Garlic Wings
Creole Chicken
Grilled Chicken Breast Dijonaise
Honey Fried Chicken
Baked Macaroni and Cheese
Cheese Lasagna
Tomato Basil Meat Balls
Roasted Center Cut Boneless Pork Loin
Corned Beef Brisket
Hot Black Russian Pastrami
Slow Roasted Beef Top

Entrée with one or two Side Dishes $7.95
w/Buttermilk Biscuit, French or Cornbread

Side Dish $1.75

Entrée Only $6.95

Side Dishes

Mashed, Bacon and Cheddar Potato, Sweet Potato
O’Brien Potato, Basmati Rice, Wild Rice Pilaf, Baked Beans,
Corn, Peas, Collards, Steamed Green Beans
Honey Steamed Baby Carrots, Broccoli,
Sautéed Zucchini and Summer Squash

Soups
Chicken Vegetable, Barley and Mushroom, Vegetable Noodle
Small $1.75 Medium $2.75 Large $3.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Thursday May 22, 2008

2008-05-22T11:33:00.002-04:00

Hot Entrées
(Available While They Last or Until 3PM)

Alsace Style Poached Salmon
Oven Fried Haddock
Herb Grilled Sword Steaks
Ash Roasted Chicken Quarters
Spicy Garlic Wings
Grilled Chicken Breast Dijonaise
Honey Fried Chicken
Baked Macaroni and Cheese
Jumbo Stuffed Shells
Swedish Meat Balls
Garlic and Herb Grilled Steak Tips
Tomato basil Meat Balls
Slow Roasted St Louie BBQ Ribs
Roasted Pork Loin
Corned Beef Brisket
Hot Black Russian Pastrami
Slow Roasted Beef Top Round

Entrée with one or two Side Dishes $7.95

with Buttermilk Biscuit, French or Cornbread

Side Dish $1.75

Entrée Only $6.95

Side Dishes

Mashed, Bacon and Cheddar Potato, Sweet Potato
O’Brien Potato, Basmati Rice, Wild Rice Pilaf, Baked Beans,
Roasted Mushrooms, Corn, Peas, Collards, Steamed Green Beans,
Honey Steamed Baby Carrots

Soups

Chicken Vegetable, Barley and Mushroom
Small $1.75 Medium $2.75 Large $3.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Wednesday May 21, 2008

2008-05-21T11:37:00.002-04:00

Mississippi's 103 Terrace Street 617-541-4411
Wednesday, May 21, 2008

Hot Entrées
(Available While They Last or Until 3PM)

Cajun Salmon
Oven Fried Haddock
Hoisin BBQ Sword Steaks
BBQ Chicken Quarters
Crispy Wings
Grilled Chicken Breast Dijonaise
Caribbean Drums
Vegetable Tomato Basil Penne
Swedish Meat Balls
Garlic and Herb Grilled Steak Tips
Caribbean Ribs Glazed with a Honey Mango BBQ Sauce
Roasted Pork Loin
Corned Beef Brisket
Hot Black Russian Pastrami
Slow Roasted Top Round of Beef

Entrée with one or two Side Dishes $7.95

With Buttermilk Biscuit, French or Cornbread

Side Dish $1.75

Entrée Only $6.95

Side Dishes

Mashed Potatoes,

Bacon and Cheddar Potato Puree,
White Rice, Baked Beans, O’Brien Potato,
Sweet Potato, Roasted Mushrooms,
Oregano Dusted Zucchini and Summer Squash,
Corn, Peas, Collards, Sautee Spinach, Broccoli,
Steamed Green Beans, Honey Steamed Baby Carrots

Soups
Chicken Vegetable, Barley and Mushroom
Small $1.75 Medium $2.75 Large $3.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Tuesday May 20th

2008-05-20T10:49:00.003-04:00

Mississippi's 103 Terrace Street 617-541-4411
Tuesday, May 20, 2008

Hot Entrées
(Available While They Last or Until 3PM)

Garlic and Basil Salmon
Broiled Scrod
Jerk Catfish
Hoisin BBQ Sword Steaks
Slow Roasted Chicken Quarters
Crispy Wings
Caribbean Drums
Vegetable Tomato Basil Penne
Swedish Meat Balls
Grilled Steak Tips
Caribbean Ribs Glaze with a Honey Mango BBQ Sauce
Roasted Pork Loin
Corn Beef
Hot Black Russian Pastrami
Slow Roasted Beef Top

Entrée with one or two Side Dishes $7.95

With Buttermilk Biscuit, French or Cornbread

Side Dish $1.75

Entrée Only $6.95

Side Dishes

Mashed, White Rice, Baked Beans,
O’Brien Potato, Sweet Potato, Sweet Corn,

Green Peas, Collard Greens, Sweet Red Beets, Baby Carrots
Steamed Green Beans, Broccoli

Soups

Chicken Vegetable, Barley and Mushroom
Small $1.75 Medium $2.75 Large $3.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Menu Monday Menu Monday Menu Monday Menu Monday Menu

2008-05-19T11:24:00.003-04:00

Mississippi's 103 Terrace Street 617-541-4411
Monday, May 19, 2008

Hot Entrées
(Available While They Last or Until 3PM)

Broiled Herb Salmon
Broiled Scrod
Jerk Catfish
Tilapia in a Black Bean Salsa
Chicken Parmagiana
Crispy Wings
Caribbean Drums
Pasta Primavera Rosa
Swedish Meat Balls
Italian Style Grilled Steak Tips
Caribbean Ribs Glaze with a Honey Mango BBQ Sauce
Roasted Pork Loin
Corned Beef Brisket
Hot Black Russian Pastrami
Slow Roasted Beef Top

Entrée with one or two Side Dishes $7.95
With Buttermilk Biscuit, French or Cornbread
Side Dish $1.75
Entrée Only $6.95

Side Dishes

Mashed, White Rice, Baked Beans,
O’Brien Potato, Sweet Potato, Corn, Peas, Collards, Beets,

Baby Carrots, Steamed Green Beans, Broccoli,

Soups

Potato Leek, Turkey Noodle, Barley and Mushroom
Small $1.75 Medium $2.75 Large $3.75
Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Friday May 16, 2008

2008-05-16T11:52:00.001-04:00

Hot Entrées
(Available While They Last or Until 3PM)

Creole Salmon
Broiled Scrod
Fried Haddock
Catfish Braised In a Spicy Tomato Mojo
Chicken Cutlets
Crispy Wings
Caribbean Drums
Pasta Primavera Rosa
Penne Marinara
Meat Balls Marinara
Grilled Steak Tips
Mississippi’s Pulled Pork
Roasted Pork Loin
Corned Beef Brisket
Hot Black Russian Pastrami
Slow Roasted Beef Top

Side Dish $1.75 Entrée Only $6.95
Entrée with one or two Side Dishes $7.95
With Buttermilk Biscuit, French or Cornbread

Side Dishes

Mashed, White Rice, Baked Beans,
O’Brien Potato, Sweet Potato, Mexican Black Beans,
Corn, Peas, Collards, Beets, Baby Carrots,
Steamed Green Beans, Broccoli, Sautéed Summer squash

Soups
Potato Leek, Turkey Noodle, Barley and Mushroom
Small $1.75 Medium $2.75 Large $3.75
Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Thursday, May 15, 2008

2008-05-15T11:09:00.002-04:00

Hot Entrées
(Available While They Last or Until 3PM)

Jamaican Jerk Salmon

Broiled Tilapia

Yucatan Catfish

Chicken Parmagiana

Crispy Wings

Grilled Turkey Tips

Four Cheeses Stuffed Shells

Penne Marinara

Meat Balls Marinara

Grilled Steak Tips

Mississippi’s Pulled Pork

Roasted Center Cut Pork Loin

Corned Beef Brisket

Hot Black Russian Pastrami

Slow Roasted Beef Top

Entrée with one or two Side Dishes $7.95

Includes Buttermilk Biscuit or French or Cornbread

Side Dish $1.75

Entrée Only $6.95

Side Dishes

Mashed, White Rice, Baked Beans,
O’Brien Potato, Sweet Potato, Mexican Black beans
Corn, Peas, Collards, Beets, Baby Carrots
Steamed Green Beans, Broccoli, Sautéed Summer squash

Pizza by the Slice $2.14

Soups
Potato Leek, Turkey Noodle, Barley and Mushroom
Small $1.75 Medium $2.75 Large $3.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Wednesday May 14th

2008-05-14T11:40:00.002-04:00

Jamaican Jerk Salmon
Broiled Tilapia
Yucatan Catfish

Chicken Parmagiana
Honey Fried Chicken
Grilled Turkey Tips
Vegetable, Chicken or Beef Burritos
Macaroni and Cheese
Penne Marinara
Meat Balls Marinara
Yankee Pot Roast
Grilled Steak Tips
Mississippi’s Pulled Pork
Roasted Pork Loin
Corn Beef
Hot Black Russian Pastrami
Slow Roasted Beef Top

With Buttermilk Biscuit, French or Cornbread
Entrée with one or two Side Dishes $7.95

Sides
Mashed, White Rice, Baked Beans,
O’Brien Potato, Sweet Potato,Peas, Corn, Collards,

Beets, Steamed Green Beans, Broccoli, Baby Carrots

Pizza by the Slice $2.14
(When available)

Soups
Potato Leek, Turkey Noodle, Barley and Mushroom
Small $1.75 Medium $2.75 Large $3.75

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Today's Menu Friday 5-9

2008-05-09T10:44:00.001-04:00

Hot Entrées

(Available While They Last or Until 3PM)

Cajun Sword Fish Steaks

Garlic and Zinfandel Salmon

Sicilian Pollack

Oven Fried Haddock

Buffalo Chicken Wings

Caribbean Drums

Fried Chicken

Baked Macaroni and Cheese

Jumbo Stuffed Shells In a Pesto Cream

Grilled Marinated Steak Tips

Meat Balls Marinara

Mississippi’s Pulled Pork

London Broil

Roasted Pork Loin

Corned Beef Brisket

Hot Black Russian Pastrami

Slow Roasted Top Round Beef

With Buttermilk Biscuit, French or Cornbread

Entrée with one or two Side Dishes $7.95

Side Dish $1.75

Entrée Only $6.95

Side Dishes

Mashed, White Rice, Baked Beans,

O’Brien Potato, Black Eyed Peas, Sweet Potato,

Peas, Corn, Collards, Beets, Pearl Onions w/cheese,

Steamed Green Beans, Broccoli,

Sautéed Spinach, Carrots

Pizza by the Slice $2.14

(When available)

Soups

Potato Leek, Turkey Noodle, Barley and Mushroom

Small $1.75 Medium $2.75 Large $3.75

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs

may increase your risk of foodborne illness.

Today's Menu

2008-05-08T12:28:00.002-04:00

Entrées

Cajun Sword Fish Steaks

Garlic and Zinfandel Salmon

Sicilian Pollack

Oven Fried Haddock

Buffalo Wings

Caribbean Drums

Fried Chicken

Macaroni and Cheese

Jumbo Stuffed Shells In a Pesto Cream

Grilled Marinate Steak Tips

Meat Balls Marinara

Mississippi’s Pulled Pork

London Broil

Roasted Center Cut Boneless Pork Loin

Corned Beef Brisket

Hot Pastrami Black Russian

Slow Roasted Top Round of Beef

With two Side Dishes $7.95

Sides

Mashed, White Rice, Baked Beans,
O’Brien Potato, Black Eyed Peas, Sweet Potato
Sautéed Zucchini and Summer squash
Steamed Green Beans, Broccoli, Beets,Sautéed Spinach, Carrots Peas, Corn, Collards

Also Soup:

Potato Leek, Turkey Noodle, Barley and Mushroom

and 56 Sandwich combinations!

Birthdays

2008-05-08T10:39:00.003-04:00

A lot of famous people were born today, not the least among them, jazz pianist Keith Jarrett, one of my favorite musicians. Anyway, there are more than a few famous people on our sandwich menu and we'll celebrate their birthdays when they come up.

Today's Menu

2008-05-07T11:17:00.003-04:00

Entrées

Dijon Crusted Swordfish Steaks

Teriyaki Salmon Filets

Broiled Schrod

Buffalo Chicken Wings

Caribbean Drums

Crispy Wings

Baked Macaroni and Cheese

Jumbo Stuffed Shells in a Pesto Cream

Grilled Marinated Steak Tips

Mississippi's Pulled Pork

London Broil

Roasted Center Cut Pork Loin

Corned Beef Brisket

Hot Black Russian Pastrami

Slow Roasted Top Round of Beef

Entree Only $6.95

Entree with Two Side Dishes $7.95

(Comes w/Buttermilk Biscuit, French Bread, or Corn Bread)

Side Dishes

Mashed Potato, White Rice, New England Baked Beans, O'Brien Potato,

Black-eyed Peas, Sweet Potato

Green Peas, Sweet Corn, Collard Greens, Sweet Red Beets, Cheesy Pearl Onions,

Steamed Green Beans, Broccoli, Sauteed Spinach, Baby Carrots

Pizza by the Slice $2.14

(not always available)

Soups

Potato Leek, Turkey Noodle, Mushroom/Barley

$1.75/$2.75/$3.75

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of contracting a foodborne illness

Lemon and Fish, Why Not?

2008-05-07T10:31:00.004-04:00

You might wonder why we don't routinely serve lemon with our fish dishes. First, a little bit of history. Fish has always been a staple of seafaring and ocean going peoples. Before refrigeration was ubiquitous, that fish wasn't always stored in a way that would keep it fresh and palatable. In fact, that was impossible. Lemon was the answer. It's acid helped to neutralize the effects of bacteria on the fish. It's sour taste and strong aroma also enhanced the flavor, particularly of that not so pleasant week old fish from the medieval market. But that was then and this now. Not only do we have excellent refrigeration everywhere, but even fishing vessels that are far from shore have giant refrigerated holds and flash freezers. Freezing techniques are better than ever and frozen at sea often makes it hard to tell the difference between the fresh catch and frozen one. So back to lemon; when we want it in our recipe we add it. When we want you to have it on your plate, we provide it, and if you want it because you're in the habit, just ask, but remember our fish is delivered by Louie Andrade, a top notch fish purveyor who takes the catch from the docks to us. It's just so fresh we don't assume that you're going to want lemon on our fish.

Tuesday Menu

2008-05-06T10:50:00.002-04:00

Hot Entrées
(Available While They Last or Until 3PM)

Grilled Sword Fish Steaks

Scallion Lime Salmon

Garlic and Herb Broiled Brook Trout

Broiled Scrod

Fennel Grilled Chicken Breast

Crispy Wings

Jumbo Stuffed Shells in a Pesto Cream

Grilled Marinated Steak Tips

Roasted Pork Loin

Corn Beef

Hot Black Russian Pastrami

Slow Roasted Beef Top

Side Dish $1.75 Entrée Only $6.95

Entrée with one or two Side Dishes $7.95
With Buttermilk Biscuit, French or Cornbread

Side Dishes

Mashed, White Rice, Baked Beans,
O’Brien Potato, Black Eyed Peas, Sweet Potato

Peas, Corn, Collards, Beets,
Steamed Green Beans, Broccoli
Sautéed Spinach, Carrots

Pizza by the Slice $2.14
(When available)

Soups

Chicken and Wild Rice
Small $1.75 Medium $2.75 Large $3.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Cookies

2008-05-06T06:28:00.004-04:00

Most of you are familiar with THE chocolate chip cookie, and those of you who are regulars here are familar with OUR chocolate chip and oatmeal cookies, you know, the ones in the cookie jars near the cash register. Some of you come in every day just to get your fix. What you don't know is that we've been making those cookies for over a quarter century. Back in the early 80s when I was looking around for the best cookie recipes and I was overwhelmed with the variety and styles, I finally threw up my hands and called Mum. We haven't looked back. On any given day, we sell anywhere from a few dozen to a thousand cookies! Yippee! It is well known in my family that my mother was not a great cook, but she did teach me the basics and she did a few things very, very well. Chocolate chip and oatmeal cookies were right up there. Sadly, my mother passed away on Sunday. She lived a long and fruitful life, cooked for lots of people, cared most about sharing the love and so today, anyone who asks me can have one of Mum's cookies...for free! Love you Mum. This photo is from 1953! The cookies in it are my mother and my sister, Meg.

jim

Today's Menu

2008-05-05T11:43:00.016-04:00

Mississippi's 103 Terrace Street 617-541-4411

Monday, May 05, 2008

Hot Entrées

(Available While They Last or Until 3PM)

Grilled Sword Fish Steaks

Lemon Dill Salmon

Garlic and Herb Broiled Brook Trout

Fennel Grilled Chicken Breast

Chicken Parmagiana

Jumbo Stuffed Shells In a Pesto Cream

Grilled Marinated Steak Tips

Grilled BBQ Pork Tips

Roasted Pork Loin

Corn Beef

Hot Black Russian Pastrami

Slow Roasted Beef Top

Entree with Two Side Dishes $7.95
Side Dish $1.75
Entree Alone $6.95

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Bananas

2008-05-05T05:43:00.003-04:00

We use a lot of bananas and frankly, they're hard to keep up with. Seems like they're either too ripe or we've run out! The bananas in this picture are just right for bread pudding and in another day and or so they'll be just right for banana bread. Fortunately, bananas can be stored just the way that we want them. When they get to that perfect ripeness, we freeze them until John is ready to work his baking magic. Okay, it's science, not magic, but we can't give away all the secrets.

Interesting facts about bananas:

They can be stored in the fridge; the peel turns brown but the flesh stays firm and white.
They can be frozen. Just peel them and put them in an airtight container. Let them thaw and use them in any recipe.
They are endangered. We eat the Cavendish banana and it, like everything else on this planet it seems, is in trouble. Just Google endangered banana and you'll find out the truth. Sad. Don't throw any away. If you don't know what to do with your old ones, bring them to us; we'll make banana bread!

History!

2008-05-03T09:12:00.006-04:00

This article was printed on January 2nd, 1895. For the past ten years I've been telling people that the building was built in 1894 and so it was, but the brewery didn't open until January 1st, 1895. We occupy the "state of the art" stable described in the article. The brewery itself burned in the 1970s and was bulldozed under some time after that. It would make an interesting urban archeological site. Anyone interested? The city owns the land.

jim

Catering Today

2008-05-03T08:54:00.006-04:00

Today we are closed on the retail side, as we are every Saturday, but Harvard School of Public Health contracts us to cater breakfast, coffee break and lunch for a quarterly program that meets on the weekends when the cafeteria isn't open. It's a good gig, I enjoy the client, Colin Fleming is a pleasure to work with, and the end users, those pesky people who eat the food and have to be kept satisfied! They're a multi-ethnic multi-cultural bunch with varied tastes and generally pleasant demeanor. They appreciate me. I appreciate them. What they don't know, mostly because they don't ask, is that there is a whole crew of people to back me up. They see me and rarely anyone else, but there's a chef, a salad maker, a sandwichmaker, a baker, and a dishwasher involved directly with producing their meals. Obviously, I couldn't do it without my co-workers, so for all those times I've been thanked, I want to pass the thanks on to the people who make it all possible. Jim, Bernadette, Shylicia, John, Imelda, Amparo, Hoang, Lilly, and Eddy...Thank-you.

jim

Corn Bread

2008-05-02T13:36:00.007-04:00

Mix all the dry ingredients

2 cups cornmeal
1 cup white flour
1 cup wheat flour
1 t. salt
2 T. baking powder
½ cup sugar

Mix all the wet ingredients

2 well-beaten eggs
2 cup milk
4 T. melted butter

In large bowl, mix together until dry is just barely incorporated into the wet. Do not beat.

Bake in 2 buttered loaf pans at 350º F. for 35 minutes or until pick comes out clean.

Every oven is different, so be prepared to leave it in a little longer. We use a commercial convection oven which generally runs hotter and cooks more efficiently than a home oven. Corn bread freezes pretty well, so go ahead and freeze one of these, but don't wait a day. As soon as it's cool, wrap it airtight and pop it into the freezer. When it's time to take it out, let it thaw slowly at room temp and it will taste pretty much like the moment you put it into the freezer.

A few tips about freezing:
Fresh in, fresh out. Stale in, stale out.
Evaporation, or drying takes place in the freezer just like anywhere else. Wrap it tightly or it won't last.
Even wrapping has its limitations, take it out in 90 days or less.

2008-05-02T11:51:00.007-04:00

Hot Entrées
(Available While They Last or Until 3PM)

Creole Sword Fish

Sesame Soy Salmon

Garlic and Herb Broiled Brook Trout

Jamaican Jerk Chicken Legs

BBQ Statler Chicken Breast

Chicken Parmagiana

Southern Creamy Baked Macaroni and Cheese

Grilled Marinated Steak Tips

Grilled BBQ Pork Tips

Roasted Center Cut Pork Loin

Corned Beef Brisket

Hot Black Russian Pastrami

Slow Roasted Beef Top

Side Dish $1.75

Entrée Only $6.95

Entrée with one or two Side Dishes $7.95
with Buttermilk Biscuit, French or Cornbread

Side Dishes

Mashed, White Rice, Baked Beans,
O’Brien Potato, Black Eyed Peas, Sweet Potato

Peas, Corn, Collards, Beets,
Sautéed Mushrooms and Pearl Onion
Green Beans, Broccoli, Carrots

Pizza by the Slice $2.14
(When available)

Soups
Chicken and Wild Rice
Small $1.75 Medium $2.75 Large $3.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

Important People at Work

2008-05-02T11:38:00.006-04:00

Chef Jim Coleman is hard at work in the kitchen, keeping his usual low profile.
Bernadette, the Mississippi's sandwich queen, you know who I mean, is assembling faster than a honeybee makes nectar. Don't make her grumpy, or I'll get grumpy.

BREAKFAST

2008-05-02T06:16:00.000-04:00

Mississippi’s Breakfast Bar
Mon-Friday 7AM-10:30AM

617-541-4411

1 or 2 Eggs, Sausage or Bacon, Home Fries or Grits
& Toast, English or Buttermilk Biscuit $3.76
Cheese always .67 extra

3 Slices French Toast with Sausage or Bacon $3.76

Short Stack (3) Buttermilk Pancakes with Sausage or Bacon $3.76

Egg sandwich –Eggs, Choice of Sausage, Bacon or Cheese
on Toast, English or Buttermilk Biscuit $3.76

Cheese and/or Vegetable Omelette, Home Fries or Grits,
w/Toast, English or Buttermilk Biscuit $6.24
or w/Ham, Bacon or Sausage cooked in $6.90

Side Orders & Extras
Cheese $.60, Each Egg $1.19, Extra Omelette Filling $1.19,
1 Slice French Toast $1.19, 1 Pancake $1.29,
3 pieces of Bacon or 3 links of Pork or 3 pieces of Spicy or
2 Pieces of Turkey Kielbasa Sausage $1.88
Grits or Home Fries $1.88
Toast, English, Bagel or Buttermilk Biscuit $1.19 w/Cream Cheese $1.86

All Entrees with or without sides priced as listed. No substitutions.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of contracting foodborne illness.

Awards!

2008-05-01T13:38:00.003-04:00

On Tuesday April 29th Mississippi's was recognized:

Mission Hill Main Streets

Business of the Year

We got a plaque from the mayor, himself!

Thank You Christine Rose and all of the members and supporters of

Mississippi's and all the businesses in Mission Hill.

We are proud to be a contributing member of a great organization and a great community.

2008-05-01T05:49:00.000-04:00

Mississippi's 103 Terrace Street 617-541-4411
Thursday, May 01, 2008

Hot Entrées
(Available While They Last or Until 3PM)

Pan Blackened Sword Fish

Citrus Salmon

Baked Stuffed Brook Trout

Jamaican Jerk Chicken

Honey Garlic Wings

Chicken Parmagiana

Baked Macaroni and Cheese

Four Cheese Stuffed Shells

Grilled Steak Tips

London Broil

Center Cut Roasted Pork Loin

Corned Beef Brisket

Hot Black Russian Pastrami

Slow Roasted Beef Top Round

Side Dish $1.75 Entrée Only $6.95

Entrée with one or two Side Dishes $7.95
With Buttermilk Biscuit, French or Cornbread

Side Dishes

Mashed, White Rice, Baked Beans, Steamed New Potato
O’Brien Potato, Black Eyed Peas, Sweet Potato

Peas, Corn, Collards, Beets, Sautéed Mushrooms
Green Beans, Broccoli, Carrots

Pizza by the Slice $2.14

Soups
Chicken and Wild Rice
Small $1.75 Medium $2.75 Large $3.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.