WELCOME TO RS JONES
SATURDAY 1/20 BBQ PULLED PORK / BEEF CHILI / SHRIMP-ANDOUILLE GUMBO

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

* CREAM OF PORTOBELLO SOUP 4 / 6 grilled portobello mushrooms, a little onion and a touch of cream, all vegetarian and yummy

* SHORTYS’ RIB 12/ 26 ancho rubbed and beer braised, this tender boneless beef rib is served over cheddar cheese grits

* MEXICALI TRIO 10  bite sized mozzarella, cherry tomatoes, rare blackened ahi tuna & a white balsamic reduction

FRIED AVOCADO 10  jalapeño batter dipped hass avocado, served with creamy parmesan dipping sauce

HOPI SALAD 8  mixed greens, roasted red peppers, black beans, topped with smoked chicken & a chipotle-honey dressing *
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 ROSWELL RAVIOLI  20 / 26  aged cheddar & fresh jalapeño in handmade ravioli, served over fresh spinach 
with our “pontchartrain sauce”, made with bacon, onions, fresh tomatoes and light cream

KEY LARGO CATFISH 22  fresh, farmed catfish fillet, dusted in a lightly spiced corn flour,
pan fried and topped with a jalapeño-mango-roasted red pepper sauce

IRON HORSE SALMON 24 atlantic salmon fillet, marinated and grilled with an orange-sesame-garlic glaze

* INDIAN SUMMER PORK 20  pork tenderloin, slow roasted with sauerkraut, peaches, pears and raisins with a touch of brown sugar

CHICKEN ÉTOUFFÉE 20 boneless breasts of chicken sautéed in a traditional New Orleans style étouffée sauce
[a spirited brown sauce with a trinity vegetable base, a little spice but not hot]

* SIDESHOW CHICKEN 20 boneless breasts of chicken grilled and finished with a candy-apple/blackened peanut sauce

* RANCH HAND STEAK 30  14 oz boneless shell steak, grilled to order and smothered in bbq onions

* STEAK OREALLANA 30  16 oz boneless rib eye pan-seared & finished with a sautéed red onion, garlic, fresh spinach & gorgonzola
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CHOCOLATE PECAN PIE / * PRALINE SUNDAE / THREE COOKIE CAKE
KEY LIME PIE / APPLE CRISP / BANANA FUDGE FREEZE / PEANUT BUTTER PIE / MUDSLIDE *