WELCOME TO RS JONES 

          SUNDAY  20th

     BBQ PULLED PORK / MUMBO JUMBO GUMBO

              CHICKEN-BLACK BEAN CHILI

 

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WARM CORNBREAD LOAF   5  a loaf for sharing, served with apple butter

CELERY SOUP 4 / 6 fresh celery and roasted potatoes, pureed into a light soup, a touch of cream, seasoned with dill

JALAPEÑO PIE  8  spicy jalapeño relish baked in a chipotle-bacon crust, with three cheeses

SHRIMP REMOULADE 10 four large chilled shrimp, served with a remoulade sauce [zippy thousand island style dressing]

FARMERS MARKET SALAD 8  mixed green salad with marinated grilled asparagus, roasted red peppers and crumbled goat cheese finished with a peach-sesame vinaigrette


PONTCHARTRAIN PASTA 19/25     "chili pepper cavatappi" tossed with bacon, onions and fresh tomatoes in a light cream sauce ”

SWEET BOURBON CATFISH 22  spicy cornmeal crusted catfish with a sweet-potato-bourbon sauce

SEALS MOST EXCELLENT SWORDFISH 24 hand cut sowrdfish steak grilled with a spinach-jalapeño vinaigrette, served with sweet onion-grilled corn relish

MISS MABELS CHICKEN 20  boneless breasts of marinated chicken marinated grilled with a peach brandy-chili pepper sauce

CHICKEN / STEAK FAJITAS  19-21   seasoned chicken breast and/or strips of our famous skirt steak, sautéed with peppers & onions on an iron sizzler, served with warm flour tortillas and all the fixin’s

A STEAK FOR ALL SEASONS 30    14 oz boneless shell steak grilled with a variety of seasonings, none of which are hot, [medium at the most]

STEAK OREALLANA 30  16 oz boneless rib eye pan-seared & finished with a sautéed red onion, garlic, fresh spinach & gorgonzola

RIB-EYE & STRIP STEAKS, COOKED TO YOUR LIKING, SEE OUR REGULAR MENU
 

                                DON'T FORGET TO SAVE ROOM FOR DESSERT ...  ALWAYS HOMEMADE

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PRALINE SUNDAE / PB PIE / CARAMEL MACAROONS / MUDSLIDE / APPLE CRISP / THREE COOKIE CAKE / BANANAS FUDGE FREEZE / OREOGASMIC / KEY LIME PIE

 look for our gluten free check mark

[before means you're good  to go, after means we can adjust the recipe]

and ALWAYS be sure to tell your server of ANY allergies, so that we may prevent cross contamination