April 11, 2017 Weekly Menu

Come get “the rest of the pig” this week! 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: pulled pork sandwiches with apple slaw, spinach crepes with crab meat gratin, and shrimp and grits.

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, April 11, 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. Journalist David Sax, author of Save the Deli, once noted, “The Pork Marketing Board worked with advertising and marketing firms to position the pig as a sort of four-legged chicken – a healthy part of any low-fat lifestyle. The Other White Meat campaign launched in 1987 and was so successful at selling lean pork cuts, it actually hurt the rest of the pig.” Well, to paraphrase Paul Harvey, these pulled pork sandwiches, made from lovingly cooked pork shoulder, are “the rest of the pig.”

Wednesday, April 12, 2017

Souffléd spinach crepes with a creamy mushroom sauce and crab meat au gratin. These light and fluffy crepes filled with a delicious spinach and herb mix, served with a creamy mushroom sauce and crab meat au gratin will be just the ticket to help you fly through the rest of the week.

Thursday, April 6, 2017

Fantastic Thursday: Shrimp with creamy or fried grits ($15). Shrimp on creamy baked garlic cheese grits. Shrimp lovingly cooked with chopped veggies in a delicious sauce served over creamy baked garlic cheese grits will make you toot your horns up and down the street.

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, 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.

Famous Quotes

Writer and speaker Os Guisness observes, “The story of Christian reformation, revival, and renaissance underscores that the darkest hour is often just before the dawn, so we should always be people of hope and prayer, not gloom and defeatism. God the Holy Spirit can turn the situation around in five minutes.”

Sky Hook of a Meal

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 Thursday: lightly breaded drum with lemon butter shrimp scampi sauce.

Don’t forget First Fridays Steak and Seafood happens tomorrow. Please make your reservations!

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.

Thursday, April 6, 2017

Fantastic Thursday: Lightly breaded drum with shrimp scampi sauce, house salad, and house bread. We take a generous portion of drum, bread it lightly, pan fry it until golden brown, and then we add a wonderful lemon butter shrimp scampi sauce — just what you need near the end of the week. Born Ferdinand Lewis Alcindor, Jr. in New York City, this basketball player’s teams won three NCAA titles, six NBA titles, and we was named NBA league MVP six times in his 20 year career. This week, way back in 1984, with nine minutes left in the game, he scored his 31,420th point to become the all-time NBA leading scorer, eclipsing Wilt Chamberlain. He still holds the scoring record at 38,387 and is a hall-of-famer, but we know him as Kareem “The Dream” Abdul Jabaar. He’s in town this week because he loves breaded drum, it’s a sky hook of a meal. Come join us, we’d love to see you!

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! 

Check out the First Fridays Menu here.

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.

Famous Quotes

Poet Rainier Maria Rilke observed, “Spring has returned. The Earth is like a child that knows poems.” 

April 4, 2017 Weekly Menu

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: chicken pot pie with house salad, overnight brisket with roasted broccoli and cauliflower puree, and breaded drum with shrimp scampi sauce.

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, April 4, 2017

Chicken pot pie with house salad and house bread. Made with specially cooked chicken breast meat, a host of roasted root vegetables, and a scrumptious sauce made with our own chicken stock, S.H.E. chicken pot pie redefines mom’s old standby meal. TV weatherman Al Roker notes, “You can’t go wrong with relatively simple comfort food. It’s also about ease. Some cook to impress. I cook for people to enjoy the food.” Well said.

Wednesday, April 5, 2017

Overnight brisket with roasted broccoli and cauliflower puree, house salad, and a honey-buttermilk biscuit. The stuff of legends, our overnight brisket, slow-cooked in a special blend of garlic, onions, spices and dark beer, will cheer your tummy and your table. The Masai tribe has a proverb about brisket: “The man does not see the brisket he is eating.” While we’re exactly sure what that means, they have some others that are interesting. “A person does not itch from a thorn that is not his;” or, “Coal laughs at ashes, not knowing that the same fate which has befallen them will befall it;” or, “Don’t fight a lion with a stick” (that one seems pretty obvious); or, “It is impossible to find a man who has everything, but it is possible to find one who enjoys the things he has;” or “A zebra takes its stripes wherever it goes.” Or, our favorite: “A lion can run faster than we can, but we can run farther.” Not sure we want to test that one.

Thursday, April 6, 2017

Fantastic Thursday: Lightly breaded drum with shrimp scampi sauce, house salad, and house bread. We take a generous portion of drum, bread it lightly, pan fry it until golden brown, and then we add a wonderful shrimp scampi sauce — just what you need near the end of the week. This week, way back in 1948, the brainchild of Horace Lee Logan, The Louisiana Hayride, premiered on Shreveport’s KWKH-AM radio. As a direct competitor to The Grand Ole Opry, The Louisiana Hayride sought young, undiscovered talent, and unlike The Opry, they allowed the electric guitar on stage. Hank Williams played in 1948 as did many other rising country stars, but it wasn’t until 1954 when an unlikely star arose. Suffering from a poor performance on The Opry, he came to Shreveport to ply his musical wares, giving a powerful performance of “That’s All Right (Mama)” and “Blue Moon of Kentucky.” Yep. You guessed it. Our old friend Elvis. Two years later and a fully blown musical star, he returned to the The Hayride with a standing room only performance. When the fans rushed the stage to find Elvis after he sang, they heard Logan say over the loud speakers: “Please, young people…Elvis has left the building…please take your seats.” Well, in addition to peanut butter and banana sandwiches, the King likes pan-fried drum — he’ll be here on Thursday. So, come join us, Elvis is in the building.

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! 

Check out the First Fridays Menu here.

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.

Famous Quotes

Uncle Si Robertson owns, “”I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones…and a woodpecker, I’ll make you a good chicken pot pie.” We’d like to see that one.

First Fridays Steak & Seafood is Coming!

Hey, dear friends, come join us April 7 for our First Fridays 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, 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.

Famous Quotes

The famous model Iman once remarked, “Life is too short not to have pasta, steak, and butter.”

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, 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.

Famous Quotes

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

March 28, 2017 Weekly Menu

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!

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.

Famous Quotes

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.

Shrimpie Be Good

Chuck Berry’s in town playing an old favorite called “Ida Red.” You won’t believe how good that tune is! 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 Thursday: a shrimptastic po-boy Thursday.

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.

Thursday, March 23, 2017

Fantastic Thursday: Shrimptastic po-boys ($15.00). 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.” We said goodbye to a music legend a few days ago, Charles Edward Anderson Berry. Few know he played in nightclubs before he defined rock and roll, sometimes playing Western swing songs to thrill the audiences. In fact, that’s where his first big hit “Maybellene” started. Chuck would play a Bob Wills and the Texas Playboys’ song, “Ida Red” so folks could do a little square dancing. Later in the Chicago studio, he reworked the song to what we know as “Maybellene.” Yep. Of course, Berry was a huge shrimp fan. Every once in a while, if he were hungry, he break into his old standby, though with some new lyrics: “Deep down in Louisiana close to New Orleans, way back up in the swamp among the evergreens, there stood a log cabin made of earth and wood, where lived a water boy named Johnny B. Shrimp, who never ever learned to read or write so well, but he could play a guitar just like a ringing a bell. Go, go, go, Shrimpie, go, go, go, Shrimpie, go, go….” It totally works, and it usually got him his favorite dish: fried shrimp po-boys. The stuff about “Maybellene” is totally true; the rest, well, that’s just swamp legend. Come join us for a great day of po-boys, we’d love to see you — Chuck will be here ringing his bell.

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!

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.

Famous Quotes

Author Laurie Colwin says, “A world without tomatoes is like a string quartet without violins.” We couldn’t agree more. Have a great weekend!

March 21, 2017 Weekly Menu

Bob Hope’s in town, and he’s sharing some of his wonderful silliness: “I left England when I was four because I found out I could never be King.” 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: fried chicken with signature potatoes and savory-sweet green beans, lasagna with meat sauce and fresh pasta, and a shrimptastic po-boy Thursday.

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 21, 2017

Fried chicken tenders signature potatoes, savory-sweet green beans, and biscuits. Chicken tenders bedded overnight in buttermilk and hot sauce come fried in a special flour recipe and served with signature potatoes, savory sweet green beans, and flaky honey buttermilk biscuits — good home-cooking at its best. Well, we couldn’t resist a chicken joke: ‘The farmer’s son was returning from the market with the crate of chicken’s his father had entrusted to him, when all of a sudden the box fell and broke open. Chickens scurried off in different directions, but the determined boy walked all over the neighborhood scooping up the wayward birds and returning them to the repaired crate. Hoping he had found them all, the boy reluctantly returned home, expecting the worst. “Pa, the chickens got loose,” the boy confessed sadly, “but I managed to find all twelve of them.” “Well, you did real good, son,” the farmer beamed. “You left with seven.”‘ Gather ye chickens while ye may….

Wednesday, March 22, 2017

Meat lasagna with fresh pasta, fresh sauces, house salad, and garlic bread. Our luscious lasagna comes with house-made fresh pasta, house-made ricotta cheese surrounded by a delicious house-made traditional tomato sauce full of lean ground beef and seasoned sausage — all bound together with lots of mozzarella cheese. You won’t really need anything else, but the bread sure will help sopping the sauce and cheese. Someone once said, “Lasagna is just spaghetti-flavored cake.” Hmm. Not sure on that one, it’s an interesting thought.

Thursday, March 23, 2017

Fantastic Thursday: Shrimptastic po-boys ($15.00). 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.” Way back in 1953, the first televised Academy Awards graced the screen with Bob Hope hosting (he hosted a total of 18). It lasted a whopping 92 minutes. Of course, the first Academy Awards done in 1929 on the RKO Studio lot only lasted 15 minutes (the longest Academy Awards show was in 2002, a whopping and yawning 4 hours and 32 minutes). Ah, the glory days of short award shows. Come grab a po-boy, it may not be an Oscar, but you will feel like a star.

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!

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.

Famous Quotes

Our old friend Bob Hope joked, “When I was born, the doctor said to my mother: ‘Congratulations. You have an eight-pound ham.” He also wisely observed, “I have seen what a laugh can do. It can transform almost unbearable tears into something bearable, even hopeful.” Bob, born Leslie Townes Hope in Eltham, England in 1903, made it to the venerable age of 100. Maybe laughter is the best medicine.

The Catfish Kid

 We’ve got a great week of food just for you, come join us at the table, we’d love to see you! Please don’t forget our next First Friday Steak and Seafood on April 7 — we’re taking reservations now. Here’s what’s cooking for you on Thursday: fried catfish po-boys with house-made remoulade.

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.

Thursday, March 16, 2017

Fantastic Thursday: Fried catfish po-boys ($13.50). We take some specially battered catfish, fry it nicely, add our house salad, our own remoulade sauce and a po-boy bun to make a wonderfully delicious Thursday dish. The band War wrote a funky little song about catfish: “The Catfish kid was a friend of mine….” Okay, it’s really the “Cisco Kid,” but “Catfish Kid” sounds fun, doesn’t it? Come write your own song about catfish this Thursday, we’d love to see you!

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!

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.

Famous Quotes

The author of The Hitchhiker’s Guide to the Galaxy, Douglas Adams, quips, “This must be Thursday. I never could get the hang of Thursdays.” Well, maybe these fried catfish po-boys will help. Happy Thursday!

March 14, 2017 Weekly Menu

 Come join us at the table this week, Barbie, Frank Zappa, and Hernando de Soto are in town. 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: red beans & rice or gumbo, fried pork chops with zipper cream peas, and fried catfish po-boys.

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 14, 2017

A special red beans & rice or our own dark roux gumbo. Try our special recipe red beans with lots of extra vegetables served on rice or own special dark roux gumbo. 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. Well, she made her society debut this month way back in 1959, and the world hasn’t been the same. Modeled on a German doll called “Lilli,” she first reached the market as a racy adult gag gift in tobacco stores. But, strangely enough, she became very popular with children. You’ve probably already guessed it — our 11″ tall blond bombshell is Barbie. Well, come grab some red beans or gumbo, Barbie and Ken are camping in their pink Winnebago out back, waiting for their gumbo.

Wednesday, March 15, 2017

Fried pork chops with gravy, zipper cream peas, and cabbage sautéed with hog jowl bacon. Blissfully slumbering overnight in a special saucy boudoir of buttermilk and seasonings, these pork chops will ceremoniously swim with their special flour bathing suits in a big pot of hot and lovely grease, and they come served with garden fresh zipper cream peas sided by some cabbage sautéed with hog jowl. Porkalicious! Hernando de Soto landed in modern-day Tampa Bay in 1539, bringing a  host of soldiers, piles of European accoutrements, and, yes, 13 pigs to help feed the soldiers. By the time de Soto died three years later, the pig herd had grown to 700, not counting those consumed by soldiers or given to pacify the Native Americans. And, yes, some ran into the woods to become the feral hogs we know today. Pig herds grew quickly in settlements on the East Coast, and by the middle of the 17th century, hogs wild and domestic proved a serious problem to crops settlers grew. On Manhattan Island, laws were established to curtail the ravaging pigs, and a special wall was built in New York City to help control the pigs. Yep. You guessed it. Wall Street. Such humble origins for a storied street. One wonders if things have changed all that much on Wall Street….

Thursday, March 16, 2017

Fantastic Thursday: Fried catfish po-boys ($13.50). We take some specially battered catfish, fry it nicely, add our house salad, and a po-boy bun to make a wonderfully delicious Thursday dish. The Mekong River giant catfish reaches its huge average size of 330-440 pounds in about six years. The largest catfish caught since record keeping began in 1981 weighed 770 pounds, measuring 11′ 8”. Well, that’s huge. We wouldn’t want to noodle for one of those. Sadly, because of over-fishing, the Mekong cat is on the endangered list. Come join us this Thursday as we enjoy some smaller, non-endangered cousins on a po-boy!

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!

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.

Famous Quotes

In 1968 Frank Zappa sang a silly little ditty about love lost called “No, No, No” with these memorable words, “Left me here to cry alone, (Boppa dooayyydoo, boppa dooayyydoo, boppa dooayyydoo, boppa dooayyydoo), with a bottle of juice and a pork chop bone.” Yep. We think the “Boppa dooayyydoo, poppa dooayyydoo” backing vocals make the song. Have a listen to “No, No, No” on YouTube.