Our old friend Willie Shakespeare joins Scarlett O’Hara at the table, and you won’t believe what happens! 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: roasted chicken quarters with creamy grits, marinated pork tenderloin with lima beans and mama’s rice, and shrimp pasta carbonara.
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, March 28, 2017
Roasted chicken quarters with a savory-sweet reduction sauce, creamy grits, and collard greens. Our specially seasoned and carefully roasted chicken quarters come served atop creamy garlic cheese grits with a good, old-fashioned standby, collard greens. Most folks see collard greens as a staple on southern tables after the first freeze of the year. They have ancient roots, though, as a crop cultivated and consumed by the Greeks and Romans along with their cousin, kale. Deeply nutritious, satisfying, and flavorful, collards benefit from being cooked with good cuts of pork fat — and, they make a great pot liquor for soaking cornbread or biscuits. In Margaret Mitchell’s immortal classic, Gone with the Wind, Scarlett O’Hara, suffering through the travails of the Civil War, finds herself looking through their wilting vegetables in the fields. She tries a vegetable straight from the ground, wretches, and swears, “As God is my witness, I’ll never be hungry again.” As she sits resiliently in the ragged field, she remembers all the food they enjoyed before the war, thinking to herself, “Ham at one end of the table and fried chicken at the other, collards swimming richly in pot liquor iridescent with grease, snap beans in mountains on brightly flowered porcelain, fried squash, stewed okra, carrots in cream sauce thick enough to cut.” Yes, it was the memory of collards that gave Scarlett the strength to go on.
Wednesday, March 29, 2017
Roasted pork tenderloin with lima beans, mama’s rice, and a honey-buttermilk biscuit. The word “biscuit” comes from an old French word bescuit (coming from the Latin bes (twice) and coquere, coctus (to cook, cooked). So, biscuits in the Middle Ages were first baked, then dried in a slow oven. Our old friend Willie Shakespeare mentions biscuits in Love’s Labors Lost as he has Holofernes get upset with an ignorant character named Dull: “Twice-sod simplicity! Bis coctus!” Apparently, Holofernes saw Dull as “twice-cooked” or doubly dull of mind. Hmmm. Well, this pork tenderloin and it’s biscuit friend will certainly help you in your Shakespearean excursions on Wednesday.
Thursday, March 30, 2017
Fantastic Thursday: Shrimp pasta carbonara with house salad and bread. We have bow tie pasta swimming in a lovely and creamy house-made white sauce with lots of fine friends — shrimp, mushrooms, garden fresh veggies, and green onions. Seventeenth century poet and writer Thomas Treherne once noted, “You never enjoy the world aright, till the sea itself floweth in your veins, till you are clothed with the heavens and crowned with the stars.” Well said. Come join us for some shrimp pasta carbonara, and you just might feel like “you are clothed with the heavens and crowned with the stars.”
First Fridays Steak and Seafood Night
Hey friends, thanks for joining us on the first Friday of the month with a specially prepared meals just for you — we’ve had some wonderful Friday evenings with you! Friday, April 7, 2017, we’ll host another steak and seafood night. Entrees of steak or seafood include a house or wedge salad, a choice of two sides, and house bread. 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!
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.
Poet Ogden Nash notes, “Indoors or out, no one relaxes in March, that month of wind and taxes, the wind will presently disappear, the taxes last us all the year.” Yep.