Weekly Meals

March 1, 2016 Weekly Menu

Time is, well, ‘marching’ on. It’s already March 2016! Who can believe it? Here’s what’s cooking for you this week: fried chicken with signature potatoes, roasted pork loin with baked garlic cheese grits, spaghetti and meatballs with fresh marinara sauce, and shrimp étouffée.

What We’re Cooking for You This Week

Tuesday, March 1

Fried chicken, signature potatoes, and pan-fried cabbage. Chicken tenders lovingly bedded overnight in buttermilk and hot sauce come famously fried in a special flour recipe and served with signature potatoes and pan-fried cabbage. Can you believe the average American ate about 25 chickens in the year 2014? Well, it’s true, and chicken has overtaken beef as America’s favorite meat. Well, come by, we’ll help you feel above average with our fried chicken.

For our crispy fried chicken, why not try the fried chicken on a house salad ($12), in a bacon chicken wrap ($12), or on a sandwich ($12)!

Wednesday, March 2

Roasted pork loin with baked garlic cheese grits and greens. Specially marinated with butter, spices, and dijon mustard, this pork loin will make your Wednesday. Writer Anne Tyler observes, “Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul — chicken, pork, half a cow. They must think we’re the greatest hunters on earth!” We don’t think Rufus and Jake, our dogs, care about our hunting habits; all they want is the grub. Yep.

Thursday, March 3

Spaghetti with fresh marinara sauce and meatballs. Yes, it’s the old stand-by, but ours contains homemade marinara sauce and hand-patted meatballs served over piping hot pasta, and it’s just the right kind of pastalicious serving that makes life a little better as you head toward the weekend. Actress Sophia Bush remarks, “Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0.” Well, not much we can add to that righteous observation.

Friday, March 4

Shrimptastic Friday: Shrimp étouffée with rice. Shrimp lovingly cooked with tomatoes, other tasty veggies, and delectable Cajun spices in a delicious sauce served over Louisiana rice will make you boogie up and down the street. Believe it or don’t, the word “étouffée” comes from the French verb étouffer which means “to smother” or “to suffocate.” Interesting. It’s Friday, you might as well come by and smother yourself in shrimp étouffée. What is a better way to start the weekend?

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Have a look: Stone House Eats Standard Menu!

Stone House Eats Bread Baked Daily

Lunch Served | 11am-2pm Tuesday — Friday

You can find our house at 828 Julia Street in Rayville, LouisianaYou can call us at (318) 267-4457.

Thanks for letting us serve you, and may God bless you richly as you sit at the table.

Famous Quotes

Chef Mario Batali tells us, “The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn’t waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.” Grandma’s cooking, and it will make everything better. Yes, it will.

Image Credit: “Deep Frying Chicken Wings,” CreativeCommons.org.

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