Elvis, Neil Diamond, and the origin of the fajitas — sounds like an exciting week at the table. Elvis will even sing a little shrimp song! We’ve got a great week of food just for you, come join us at the table, we’d love to see you! Here’s what’s cooking for you this week: drum soft tacos, chicken and andouille sausage jambalaya, and shrimp and grits.
First Fridays Steak and Seafood Night
Hey friends, you asked for Friday nights, and we’ll start serving on the first Friday of the month with a specially prepared meal just for you. Friday, March 3, 2017, we’ll host a steak and seafood night. Choices of appetizer and choices of dessert will be available for a separate price. We’ll start seating at 5:30pm, and you may bring your own wine or beer. These nights are reservation only, so please make your reservations at (318) 267-4457 as soon as possible — we’re filling quickly!
For the menu: As our entrees, we’ll have eight ounces of filet medallions served with a balsamic reduction sauce of blue cheese and lump crab meat or red snapper with a shrimp creole sauce. We’ll have choices of creamed spinach, roasted broccoli, herbed rice, or scalloped potatoes for the sides. Our appetizers will be a cup of seafood gumbo, fried green tomatoes with remoulade sauce, crab cakes, or merlot mushrooms. For dessert we’ll offer pecan pie with bourbon vanilla ice cream or chocolate pot de creme. The entrees will come with a salad (house or wedge) and a choice of two sides.
What We’re Cooking for You This Week
If you can’t make it for lunch, let us cook supper for you! Please give us a call at 267-4457, we’ll set aside some supper for you of our lunch special for the day, and you can pick it up at the shop after lunch service.
Tuesday, February 28, 2017
Drum soft tacos with Spanish rice, charro black beans and fresh salsa. Our drum tacos are freshly made with drum redfish on a fresh soft taco with a delightful cabbage slaw, and they come with our delicious Spanish ride, charro black beans, and fresh house-made salsa. Fajitas originated on Rio Grande Valley ranches employing Mexican vaqueros who received part of their pay in the throwaway cuts of beef, e.g. the head (barbacoa de cabeza), the tripe (menudo), and the faja, the “belt” or “girdle” — what most call the skirt steak (arracheras). Picked up by the enterprising Sonny Falcon in the late 1960’s, fajitas as grilled skirt steak served on soft tacos with all the trimmings began making their way into the mainstream of Tex-Mex food. Fajitas appeared on the menu at Ninfa’s in Houston about 1973 as tacos al carbon (eventually being called tacos a la Ninfa), and the tasty dish helped the Austin Hyatt Regency become the highest grossing Hyatt restaurant as Chef George Weidmann served what he called “sizzling fajitas” on hot cast iron platters. Now, skirt steak, once a throwaway piece of beef, stands as one of the most popular cuts of beef — and it all started as a way of paying Mexican cowboys on the border of Texas. You never know what you’ll find when you look into the history of a dish. Well, you’ll find our very own version of chicken fajitas served on fresh soft tacos a delicious way to get the week going.
Wednesday, March 1, 2017
Chicken, shrimp, and andouille sausage jambalaya. Well, Cajun calling! What’s better than a delicious, hearty mix of chicken, shrimp, andouille sausage, rice, and tasty goodies? Neil Diamond sings a fun tune called “Tennessee Moon” where we hear about old Hank Williams: “In search of a dream underneath the Tennessee moon, I fell in love with to old Hank Williams tune, and I wonder, is it the same moon Hank stood under? When he sang about Jambalaya and Being Lonesome Enough to Cry, and I can hear the echos in the sounds of his guitar,
and his words still paint a picture in my heart.” There it is, Neil Diamond singing about Hank Williams. Jambalaya has that kind of strange power. Yes, it does.
Here’s Neil singing “Tennessee Moon” at the Ryman in Nashville.
Thursday, March 2, 2017
Fantastic Thursday: Shrimp with creamy or fried grits ($15). Shrimp on baked garlic cheese grits (crispy or baked). 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. In the immortal film Girls! Girls! Girls! Elvis sang a ditty about a little shrimp leaving home and trying to find his way to Louisiana. Yes, he did. On a boat. With a sort of Caribbean rhythm. Have a look at “The Song of the Shrimp.” Hey, don’t miss these shrimp — Elvis is here!
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.
Well, Elvis talks about his movements, saying “Rhythm is something you either have or don’t have, but when you have it, you have it all over.” Rhythm all over. Sounds like a great way to shake those hips — and everything else through the week.