Weekly Meals

May 2, 2017 Weekly Menu

It’s climbing season in Nepal, and we’ll be climbing Chomo-Lungma, the world’s most famous mountain — after we fix lunch. We’ve got a great week of food cooking just for you, come join us at the table, we’d love to see you! Here’s what’s cooking for you this week: marinated pork loin with a special macaroni and cheese, chicken and sausage gumbo, 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, May 2, 2017

Marinated pork loin with a special macaroni and cheese, savory-sweet green beans, and house salad and bread. Specially marinated with butter, spices, and dijon mustard, this roasted pork loin comes with savory-sweet green beans, and a special take on macaroni and cheese. We use smoked gouda, parmesan, and a little bit of our house-made pimento cheese to update that old standard mac and cheese. James Whittaker and his climbing partner Nawang Gombu topped the massive Chomo-Lumgma on this day in 1963. We know the mountain as Mt. Everest, the tallest mountain in the world at over 29,000 feet. Whittaker became the first American to make the historic climb, but what most folks don’t know is the power behind the climb. You may have already guessed it: dried pork tenderloin. That’s right, it’s got just the right mix of protein and fat to help folks make those momentous climbs. Well, not really, but it makes a good story, and this pork loin just might inspire you to climb historically through your week.

Wednesday, May 3, 2017

Chicken and andouille sausage gumbo with house salad and bread. We make our gumbo with a dark roux, chicken, sausage, and the trinity of bell pepper, onion, and celery. Oh, Grandpa Justin would add sauterne wine, a cup or two or three, and so do we. Someone once said, “You can’t buy happiness, but you can buy gumbo, and that’s pretty much the same thing.” We’d agree. Come get happy with us this Wednesday!

Thursday, May 4, 2017

Fantastic Thursday: Shrimp pasta carbonara with house salad and bread ($15). 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. Did you know there are over 2,000 varieties of shrimp in the waters of the world? Not all are used for food, but one of our new favorites is the pistol shrimp which uses an asymmetrical claw to fire a bubble bullet of sound to stun prey and warn predators. It’s totally true — see the pistol shrimp here. Makes us wonder if being called “shrimp” in a Western might not be a good thing. Come join us for some lovely shrimp pasta carbonara.

First Fridays Steak and Seafood Night, May 5

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 serving you! Friday, May 5, 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.

Stone House Eats Bread Baked Daily

Lunch Served | 11am-2pm Tuesday — Thursday

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

Singer Sheena Easton observes, “We are supposed to enjoy the good stuff now, while we can, with the people we love. Life has a funny way of teaching us that lesson over and over again.” Good stuff and people we love — sounds like a great life recipe.


  1. Virginia Galigher says

    I am so looking forward to eating with you on June 2nd. You were booked up for May when I called. Your menu sounds delicious and your photos of the food are great.

    • Hey, Mrs. Virginia, so sorry we missed you last Friday — we were booked! Thanks for your interest, and we look forward to seeing you on June 2 for a wonderful meal at the table. Take care!

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