Galileo is shaking the foundations of science with his new food theories, and you’ll feel like you’ve had history, science, and philosophy all rolled into a huge bowl of grits. Here’s what’s cooking for you this week: Fried pork chops with whipped sweet potatoes, overnight brisket with signature potatoes, roasted cherry tomatoes, black olives, and sausage in a house-made sauce on angel hair pasta, and shrimp served over crispy or baked grits.
What We’re Cooking for You This Week
Tuesday, April 12
Fried pork chops, whipped sweet potatoes, and lady cream peas with green beans. Blissfully slumbering overnight in a special saucy boudoir of buttermilk and seasonings, these pork chops will ceremoniously swim with their special flour bathing suits in a big pot of hot and lovely grease, and they come served with a lovely dish of whipped sweet potatoes sided by lady cream peas with green beans. French actor Jean Dujardin shares about his life away from fame, “I recycle. I have a house in the south of France and I have a small garden. My name is Dujardin — ‘from the garden.’ I grow carrots, peppers, strawberries, green beans, and things for salads, but there are lots of wild boars all around and they steal the food.” Well, all these things today come fresh “from the garden,” and we carefully harvested the wild boars stealing Dujardin’s food to make these beautiful fried pork chops. Yes, we had them airmailed to us for today. FedEx does a lovely job transporting wild boars and fresh vegetables from France.
Wednesday, April 13
Overnight brisket, signature potatoes, and roasted broccoli. The stuff of legends, our overnight brisket, slow-cooked in a special blend of spices and dark beer, will cheer your tummy and your table. Few people remember Father Vincenzo Maculano da Firenzuola, the priest appointed by Pope Urban VIII in the early 1630’s to try our old friend Galileo Galilei. Unfortunately, Galileo found himself convicted of arguing falsely that the earth revolves around the sun (the heliocentric theory of the universe). As the world turns, though, he was right, and we don’t remember anyone but him. Well, this Wednesday, the world revolves around overnight brisket, and after a heaping serving of brisket and signature potatoes you’ll be converted to the bovina-centric theory of the universe. Yep. Gastric science at work for you.
Thursday, April 14
Roasted cherry tomatoes, black olives, and sausage in a house-made sauce on angel hair pasta. Roasted cherry tomatoes combined in a fresh, house-made sauce with black olives and sausage comes served over angel hair pasta for a wonderful way to get ready for the weekend. You know, tracing the history of pasta looks like a picture of world civilization. Folks made pasta from a rice or wheat flour way back in China’s Shang Dynasty (1700-1100 B.C.). And, our favorite noodle, lasagna, actually originated in Greece in the first century B.C. with strips of dough made from flour and water called laganon. Come grab some pasta this Thursday, you’ll feel positively historic, and you won’t have to read some Western civ textbook.
Friday, April 15
Shrimptastic Friday: Shrimp on baked garlic cheese grits (crispy or baked), $15. Shrimp lovingly cooked with chopped veggies in a delicious sauce served over baked garlic cheese grits (either crispy or baked) will make you toot your horns up and down the street. Southern humorist Lewis Gizzard wrote, “The idiot who invented instant grits also thought of frozen fried chicken, and they ought to lock him up before he tries to freeze-dry collards.” As there’s nothing better than fresh, we couldn’t agree more. Although, we probably wouldn’t say “idiot.” We’d probably say something nicer like, “Bless his heart, he just doesn’t have the sense God gave a turkey.” That’s the nice, Southern way of saying, “What an idiot.” Grits, it’s brain food in a whole new way.
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, Louisiana. You 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.
Our funny friend Mike Myers once said, “My theory is that all of Scottish cuisine is based on a dare.” Well, haggis black pudding, neeps, and tatties might just prove him true.