Weekly Meals

June 14, 2016 Weekly Menu

Frank Sinatra sang it so well, “I like New York in June, how about you? I like a Gershwin tune, how about you? I love a fireside when a storm is due; I like potato chips, moonlight, motor trips, how about you?” Well, New York in June felt lovely and wonderful, but we’re glad to return to the house for some good, home-cooked food. Here’s what we’ve got cooking for you this week: Louisiana red beans and rice, brisket tacos, spaghetti and house-made meatballs, and shrimp and grits.

What We’re Cooking for You This Week

Tuesday, June 14

Special made Louisiana red beans and rice with hot water cornbread and house salad. Our red beans come fully and deeply flavored, cooked in our own house-made smoked ham hock stock that will totally set the week in motion. Someone once wrote, “Chocolate is made from beans. Coffee is made from beans. Beans are vegetables. Have you had your vegetables today?” Well, human folk have loved beans for millennia, literally. The oldest domesticated beans discovered come from the Guitarerro Cave archaeological site in Peru, dating to the second millennium B.C. Yep. So, have some beans today, you’ll feel archaeologically healthy.

Wednesday, June 15

Brisket tacos, charro black beans, cilantro lime slaw, and fresh salsa. Our overnight brisket chopped and served on lightly fried corn tortillas with charro black beans, lime cilantro slaw, and fresh salsa will help you rethink the traditional taco. Our funny friend Jeff Foxworthy says, “You might be a redneck if you think beef jerky and Moon Pies are two of the major food groups.” We’ll be providing one of the two food groups this Wednesday because we are all about healthy eating.

Thursday, June 16

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. Cartoonist Jim Davis of Garfield fame notes, “Nothing spoils lunch any quicker than a rogue meatball rampaging through your spaghetti.” No rogue meatballs ’round here, just mildly exciting ones on a Thursday lunch.

Friday, June 17

Shrimptastic Friday: Shrimp and grits ($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. Our great good friend Bill Waterston writes this conversation in Calvin and Hobbes: “When a kid grows up, he has to be something. He can’t just stay the way he is,” Calvin observes. “But a tiger grows up and stays a tiger why is that?” Hobbes simply replies, “No room for improvement.” “Of all the luck, my parents had to be humans,” Calvin whines. “Don’t take it too hard,” Hobbes smirks, “Humans provide some very important protein.” Hey, we’ve got some very important protein for you this Friday — and it comes with a heapin’ helpin’ of love called grits. Hope to see you at the table!

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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

Morley Safer remarked, “You can never have enough garlic. With enough garlic, you can eat The New York Times.” Well spoken, Morley, well spoken. Garlic does a body good.

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