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April 7, 2017 First Fridays Steak & Seafood

Hey, dear friends, come join us for a Friday night with steak and seafood, we’d love to see you. Please make your reservations at (318) 267-4457, we’re filling now!

First Fridays Steak and Seafood Night

Friday, April 7, 2017, we’ll host another steak and seafood night, as we continue serving on the first Friday of the month with a specially prepared meal just for you. Choices of appetizer and choices of dessert will be available for a separate price from the éntrées. 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! Our next first Friday will be May 5. Thanks for all the folks who’ve joined us for these great Fridays at the table!

April 7, 2017 First Friday Menu

Appetizers

Burgundy Mushrooms — Cremini mushrooms braised for hours in red wine, butter, and a host of spices to make a savory start to the evening. Served with our fresh house bread.

Crab Cakes with Beurre Blanc and Caper Sauce — A luscious mix of lump crab meat, Stone House Eats Bread crumbs, and seasonings covered with a delightful beurre blanc sauce and served with our own bread. 

Fried Green Tomatoes with House-Made Remoulade — Soaked in buttermilk and seasonings then dredged in our special corn flour fry mix, our very own fried green tomatoes come served with a house-made remoulade sauce.

Shrimp Puffs — Puff pastry lovingly filled with a mixture of our house-made pimento cheese, cream cheese, shrimp cooked in our house-made barbecue sauce, and a touch of tasso.

Entrees

Ribeye with Beurre Blanc Lump Crab Meat Sauce — Carefully seasoned ten ounce hand-cut bone-in ribeye cooked to perfection served with a lump crab meat beurre blanc sauce, a shallot and red wine reduction, and a side of Lyonnaise potatoes.

Potato-crusted Red Snapper with Oysters Rockefeller Sauce — Our lightly seasoned red snapper covered with thinly sliced potatoes comes seared to golden perfection, with a delightful oysters Rockefeller sauce and a side of our open-pit grilled vegetable medley.

Sides

Broccoli and Rice Casserole — Our spin on a southern classic, we use Louisiana long grain rice with roasted fresh broccoli, freshly shredded mild cheddar cheese, green onions, and just a touch of our house-made mayonnaise to make a delectable dish.

Lyonnaise Pototoes — Sliced potatoes parboiled then bronzed in the skillet with lots of butter and seasonings for a simple, buttery delight.

Open-pit Grilled Fresh Vegetable Medley — We take a great mix of fresh vegetables and roast them on the open pit for some smokey goodness.

Spinach Soufflé — A classic soufflé with a rich béchamel sauce with parmesan and sharp cheddar, spinach, and just the right mixture of herbs and spices to make this a favorite.

Desserts

Chocolate Angel Pie with Meringue Crust — Our chocolate angel pie is a chocolatey and decadently delicious dessert with a meringue crust.

Fresh Fruit Crisp with Bourbon Vanilla Ice Cream — Fresh fruit cooked underneath a buttery oatmeal crisp later, served with our house-made bourbon vanilla ice cream.

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

Author E.A. Buchianneri says, “I believe books should be like a prime rib steak — good and thick.” Right on, sister.

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