What We’re Cooking for You This Week
Tuesday, April 28
Louisiana red beans & rice, turnip greens, and hot water cornbread. The Louisiana red beans are complimented by our own pork stock made from flying pigs — and we’ve added some flying pig hams to send these beans way into the stratosphere (by the way, they are non-gas causing beans because they come from flying pigs). The turnip greens might make your evening toot-toot-tootfully exciting, though — after all, they are toot vegetables! The hot water cornbread will make you feel like you’re on Hee-Haw, picking’ and a grinin’ with Buck Owens and Roy Clark. Be sure to bring your overalls and straw hat.
Wednesday, April 29
Stuffed chicken thighs and stuffed squash. Our baked chicken thighs come stuffed with a mixture of our house made pimento cheese and cream cheese, topped with a creamy, light sauce, and sided by squash stuffed with a mix of squash, onions, bacon, and seasonings. Eat these, and you’ll get stuffed, too! We do rent motorized wheelbarrows if you need some help getting to your car.
Thursday, April 30
Linguini pasta topped with a fresh marinara sauce. Using extra virgin olive oil, fresh tomatoes, Italian sausage, mushrooms, and fresh Italian seasonings, we’ll make our own marinara sauce to top some wonderfully cooked linguini pasta. Sergio Leone phoned, and he needs some extras for a remake of The Good, the Bad, and the Ugly. You’ll make callback if you eat this pasta. It’s what helped Clint Eastwood handle Eli Wallach. Fresh marinara. No kidding.
Friday, May 1 — Two Specials!
Salmon croquettes with a cream sauce and roasted fresh vegetables. We love making these salmon into patties with our own house made bread crumbs and seasonings and pan frying them to a delightfully crispy perfection — they come served in a creamy sauce with artichokes like Clélie’s grandmother Namee used to make.
Barbecued shrimp stuffed po-boy and a house salad. Take a half-size po-boy, hollow the bread, stuff it with our own New Orleans style barbecued shrimp (prepped in loads of butter and spices), and serve it with extra napkins. It’s like a shrimp house boat floating in butter — you’ll want more than one, and you’ll want two forks to paddle it into your mouth.
Dessert Offerings This Week
Bombs away! It’s coming again: a two-layer chocolate cake with chocolate ganache and a butter cream frosting with a hint of coffee. It’s like a huge, bunker-buster chocolate bomb waiting to be dropped in your mouth. Take cover. Enough said.
Lavender scones with either lemon curd or strawberry shortcake. Merchant and Ivory Productions plan to make a new period piece about a British baker’s family called A Scone with a View.
Browned butter pecan pie. About the only thing more southern than pecan pie is iced tea, tail-gating, or our own special contribution to English grammar: “Y’all.”
Lemon ice box pie coming on Wednesday, April 29. Does anybody really know what an “ice box” is any more? Well, we should, they named a pie after it!
Salads Available Everyday
Chicken Salad on House Salad
Pimento Cheese on House Salad
Salad Sampler (Chicken Salad & Pimento Cheese), $12
House Salad with Grilled Chicken Breast
Sandwiches Available Everyday
Grilled Pimento Cheese
Grilled Pimento Cheese & Bacon
Bacon & Chicken Wrap with House Made Ranch
Chipotle Bacon & Chicken Wrap with House Made Ranch
Chicken Salad Sandwich
Stone House Eats Bread Baked Daily
Drinks — Sweet & Unsweet Tea, House Lemonade, Bottled Water
Lunch Served | 11am-2pm Tuesday—Friday
Lunch Special | $12 — Includes Daily Special & Drink
Sandwiches & Salads | $10 — Includes Drink
Check Out What’s in the Fridge!
Let Us Cater Your Next Event!
You can find our house at 828 Julia Street in Rayville, Louisiana.
Thanks for letting us serve you, and may God bless you richly as you sit at the table.
“If you wish to make an apple pie truly from scratch, you must first invent the universe.” — Carl E. Sagan