We’ve got a great week of food just for you — come get a little love at the table! Please have a look at what we’re offering for Valentine’s Day, February 14. We look forward to seeing you at the table this year! Here’s what’s cooking for you this week: Chicken burritos, pulled pork on jalapeño buns, and shrimptastic barbecued shrimp po-boys.
We’re Changing Our Lunch Schedule!
We are truly thankful for all the folks who frequent our table and enrich our lives. Our catering schedule has greatly increased, so we’ll be serving lunch Tuesday through Thursday each week with our lunch specials and regular menu. We look forward to seeing you at the table this year! Thanks for giving into our lives with your time and talk, our lives are blessed because of you.
What We’re Cooking for You This Week
Tuesday, February 7, 2017
Chicken burritos with Spanish rice, charro black beans, a fresh slaw with mango vinaigrette, and fresh house-made salsa. We add a well-seasoned mix of chicken with Spanish rice to a lovely burrito and serve it with our own charro black beans and a fresh cabbage slaw having radishes, peaches, and a mango vinaigrette. Way back on this day in 1964, The Beatles arrived in America, forever changing the face of music. Paul McCartney penned the famous “Can’t Buy Me Love” about all the things you can buy, but the one thing he really wanted, he couldn’t buy: love. Well, we think you can buy a little love with our burritos.
Wednesday, February 8, 2017
Pulled pork sandwiches on a jalapeño buns with apple slaw. Slow cooked pork, pulled to tender pieces, house made barbecue sauce, and jalapeño mayonnaise topped with our tart apple slaw on jalapeño bread form a porkalicious sandwich that simply makes your week warmer and better.
If you can’t make it for lunch on Wednesday, just give us a call at 267-4457, we’ll set aside some supper for you of delicious pulled pork sandwiches on jalapeño buns.
Thursday, February 9, 2017
Shrimptastic Thursday: Barbecued shrimp stuffed po-boys or fried green tomato and shrimp po-boys with house-made remoulade sauce ($15). Take a half-size po-boy, hollow the bread to make a bread cave, stuff it with our own New Orleans style barbecued shrimp (prepped in loads of butter, white wine, and saucy spices), cover it with barbecue sauce, and grab the napkins. Or grab our fried green tomatoes, add some shrimp sautéed in our barbecue sauce, our house salad with house-made dressing, some remoulade sauce, and you’ve got a little more than a po-boy, you’ve got a “Whoa-boy.”
Valentine’s Day Pasta Love Boat
We want to help you have a wonderful and trouble-free Valentine’s Day meal. For $45.00, you can have a freshly made meal from our kitchen to your home that will be plenty of love-filled food for two people. See what’s cooking — to help you get cooking! We’ll prepare our creamy, dreamy and delicious spinach artichoke soup, house salad of mixed greens, tomatoes, and purple onion with a choice of house or ranch dressings, half a loaf of our freshly baked house-made bread generously spread with garlic butter, a generous portion of our chicken carbonara — 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, and our famous white chocolate bread pudding with lots of rum sauce.
What you’ll need to do: For $45.00, you can have a freshly made meal from our kitchen to your home. Please call us at (318) 267-4457 by Friday, February 10 at 6:00pm to order your meal. We’ll have everything prepped and ready for pickup after lunch service with instructions on how to get the meal ready on Tuesday, February 14.
Have a look: Stone House Eats Standard Menu!
Stone House Eats Bread Baked Daily
Lunch Served | 11am-2pm Tuesday — Thursday
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.
Writer P. J. O’Rourke jokes, “A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.” Well said.