Weekly Meals

May 4, 2015 Menu

What We’re Cooking for You This Week

Tuesday, May 5

Fried chicken tenders, signature potatoes, green beans, & honey buttermilk biscuits. Chicken tenders bedded overnight in buttermilk and hot sauce come fried in a special flour recipe and served with the old southern standbys of our signature white-gravy potatoes, green beans, and flaky honey buttermilk biscuits. Crispy on the outside, tender on the inside, and just the right blend of seasonings make all things delightful. Oddly enough, that also describes a long day at the beach.

Wednesday, May 6

 Overnight Brisket, au jus on Louisiana rice, a squash medley, and a rosemary garlic biscuit. Our Overnight Brisket, slow-cooked in a special blend of spices and dark beer, will cheer your tummy and your table. Add some home grown Louisiana rice, a squash medley of zucchini and calabacita, and a rosemary garlic biscuit. Grandma called, and she’s expecting you to come by her house after church for brisket. Don’t forget, she texted your mom to bring the dark rum for her famous rum cake.

Thursday, May 7

Stuffed cannelloni with spinach, ricotta, and Italian sausage. We’ll stuff these little cannelloni (which we make fresh) with a mixture of spinach, Italian sausage, our own house made ricotta, and cover them in a dreamy, creamy alfredo sauce. On the side, we’ll have roasted celery. “Cercare il pelo nell’ uovo,” means “To seek the hair in the egg.” If we were in Italy, we’d totally get it. But, since we’re not, just come by for some cannelloni. Ricotta, ricotta, ricotta — you gotta get a lotta in these lovely pasta tubes, and it just might help you understand crazy Italian sayings.

Friday, May 8 — 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

Lavender scones with either lemon curd or strawberry shortcake. Princess Charlotte Elizabeth Diana Windsor will be having some — the new princess will have hers with fresh whipped cream and strawberries, when she’s old enough, that is.

Chocolate chip scones. These scones will have no English tea, they ride Harleys and wear leather. Well, sort of. You can get them strawberry shortcake style or with chocolate sauce. 

Summer pudding. Sweet breads layered with a mixed berry compote of fresh raspberries, blueberries, and strawberries. Light and beautiful like a late spring day, the summer pudding makes dreams come true. Yep.

Bombs away! Coming on Wednesday, May 6. 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.

Salads Available Everyday

Chicken Salad on House Salad

House Salad with Grilled Chicken Breast

Pimento Cheese on House Salad

Salad Sampler (Chicken Salad & Pimento Cheese), $12


Sandwiches Available Everyday

Bacon & Chicken Wrap with House Made Ranch

Chicken Salad Sandwich

Chipotle Bacon & Chicken Wrap with House Made Ranch

Fried Green Tomato BLT

Grilled Pimento Cheese

Grilled Pimento Cheese & Bacon


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.


Famous Presidential Bacon Quotes

“And so my fellow Americans, ask not what your bacon can do for you; ask what you can do for your bacon,” John F. Kennedy says as he instructs the white house kitchen staff.

“Speak softly and carry a big bacon,” Theodore Roosevelt advised his troops before they had breakfast on San Juan Hill.

“The future doesn’t belong to the fainthearted; it belongs to the bacon,” Ronald Reagan said, bacon in hand, as he and Bonzo hocked the true staple of breakfast foods in early commercials.