Weekly Meals

June 29, 2015 Menu

Monday’s here, and we’ve got great things working in the kitchen! So, here’s the fabulous food waiting for you: red beans & rice, pork tender loin, shrimp étouffée, and chicken carbonara! 

What We’re Cooking for You This Week

July 4 is just around the corner, so please check What’s in the Fridge & Freezer for your special weekend.

Monday, June 29

 Louisiana red beans & rice with S.H.E. bread. The Monday standard has arrived in our red beans and rice. These red beans and rice are like a JATO (Jet Assisted Take Off) rocket for the week. Yes, it’s a gas joke. But, play your cards right by eating some beans, and Maverick and Goose just might appear to take you for a ride — or Iceman and Slider if you like slick hair and big teeth. “Kick the tires and light the fires,” Maverick says to Goose as they drop by Stone House Eats to fill their bellies before jumping in their Tomcat to open up a can on some bad guys (political correctness prevents us from actually naming the “bad guys”). These beans feel “the need, the need for speed.” You’ll totally be ready for the Fourth of July, and it helps that it’s a short week, too.

Tuesday, June 30

Pork loin served with pan juice gravy and rice pilaf with beet greens and kale. Well, we hear Elmer Fudd and Buckwheat plan a cover band tour. Yep. They will rewind and retool the great Simon and Garfunkel hits we loved. The garbled strains of “Here’s to you Mws. Wobinson,” “Are you going to Scawbwough Fair? Pawsley, sage, wosemary, and thyme…wemember me to one who lives there,” “I am a wock, I am an island,” and “Hewo darkness, my old fwried, I’ve come to talk wiff you again because a vision softly cweeping…” will keep you warmly delighted. It’ll feel like K-Tel and Time-Life had a crazy child. What does this have to do with pork loin? Not a dadgum thing, but pork, gravy, and rice will make you sing like a bridge over troubled water (sorry, bad metaphor, but the gravy made us do it).

Wednesday, July 1

Shrimp étouffée on Louisiana grown rice sided by burgundy mushrooms. We call this fancy. No mudbugs, but the crustaceans with the station just below lobster make the meal totally real. Add some Louisiana grown rice, and you’ve created some true love. “How do I love thee, let me count the ways,” Elizabeth Barrett Browning wrote as she toyed with her paella, thinking about her dear Robert and his obsessive love for rice. Of course, she wrote a whole series of poems about food and love and shrimp. “If thou must love me, let it be for be for shrimp’s sake only.” She sure did love — she wrote Robert some 573 letters expressing her love in the short fifteen months before they got married (who knows how many he wrote). Shrimp and rice make real love — and, believe it or not, she was a cougar.

Thursday, July 2

Chicken carbonara, house salad, and house bread. Bow tie pasta swims in a creamy white sauce with lots of good friends — oven-roasted chicken breast, mushrooms, garden fresh veggies, and green onions. It would almost be a Nora Ephron movie like, “When Harry Met Pasta,” “Swimming in Seattle” or “You’ve Got Sauce” if she wrote about food instead of unlikely and surprising romances. Meg Ryan was in all of those shows; maybe she’s the saucy chicken. And, then again, maybe she ate the beans with Mav and Goose….

We will be closed on Friday, July 3. Join us on Monday, July 5 for some wonderful red beans & rice and our standard salads and sandwiches.

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Dessert Offerings This Week

Chocolate pie. Dawn French sarcastically observed, “I never do any television without chocolate. That’s my motto and I live by it. Quite often I write the scripts, and I make sure there are chocolate scenes. Actually I’m a bit of a chocolate tart and will eat anything. It’s amazing I’m so slim.” She had these chocolate pies on standby to keep her sane. With English tea.

Lemon curd tart. Sounds so hard, so tart, so, well, rude. Maybe it’s the lemon. Maybe it’s the curd. Maybe it’s the tart. Washington Irving remarked, “A tart temper never mellows with age, and a sharp tongue is the only edged tool that grows keener with constant use.” Of course, he wrote “Sleepy Hollow” starring Ichabod Crane. What would he know about tarts?

Lavender scones with either lemon curd or strawberry shortcake. “You can bear your own faults,” old Ben said musingly as he checked his shave in he mirror, “and why not a fault in your wife?” He hoped his wife “accidentally” overheard during his prepping time, he needed her favor so she’d make some more scones for him and his Continental Congress cohorts.

Orange-cranberry scones. A famous movie, called “Scone with the Wind,” details the tortured life of a poor flatulent lady named Scarlett. Her love interest is aptly named, “Rhett Buttler.” He’s got his wind problems, too. These scones are delicious, though, despite the windy problems of these characters.

July 4 is just around the corner, so please check What’s in the Fridge & Freezer for your special weekend.

Salads Available Everyday

Chicken Salad on House Salad, $10

House Salad with Grilled Chicken Breast, $12

Pimento Cheese on House Salad, $10

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

Sandwiches Available Everyday

Bacon & Chicken Wrap with House Made Ranch, $10

Chicken Salad Sandwich, $10

Chipotle Bacon & Chicken Wrap with House Made Ranch, $10

Fried Green Tomato BLT, $12

Garden Fresh BLT, $10

Grilled Chicken Sandwich, $10

Grilled Pimento Cheese, $10

Grilled Pimento Cheese & Bacon, $10

Stone House Eats Bread Baked Daily

Drinks — Sweet & Unsweet Tea, Bottled Water

Lunch Served | 11am-2pm Monday—Friday

Lunch Special | $12 — Includes Daily Special & Drink

Sandwiches & Salads — Includes Drink

We will be closed on Friday, July 3, so no salmon and shrimp for that day. Join us on Monday, July 5 for some wonderful red beans & rice and our standard salads and sandwiches.

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 Francis Bacon Bacon Quotes

“In order for the light to shine so brightly, the bacon must be present,” Francis Bacon thought as he worked on developing an early way of doing the scientific method over a bacon and potato breakfast.

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