WELCOME TO RS JONES
SATURDAY 11/18 BBQ PORK RIBS / MUMBO JUMBO GUMBO / BEEF CHILI

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

* CHILI-TORTILLA SOUP 4 / 6  homemade stock thickened with corn tortillas, seasoned beef, poblano, veggies, rice & queso fresco

HOMEMADE GUACAMOLE 10  haas avocados, fresh lime juice, onion and cilantro, served with plenty of our own corn tortillas *

DUCK WONTONS 9 southwestern style, black beans, roasted corn, monterey jack cheese, with an orange-sesame-garlic sauce

* PORTOBELLO SAINT CLAUDE 9  grilled portobello, filled with andouille & goat cheese, topped with black mission fig jam

APPLE OF MY EYE 8  pan seared granny apples over mixed greens, with spicy walnuts, tasso ham,
blue cheese croutons and apple cider vinaigrette *
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PASTA JAMBALAYA 25  smoked chicken, andouille, crawfish, shrimp and fresh veggies, in a tomato-cream sauce over “garlic spaghetinni”

JAMMIN' WITH THE CATFISH 22  catfish fillet, dusted in a lightly spiced corn flour, pan fried and topped with smoked white cheddar cheese

HI COD, ITS ME, MARGARET 23 cod fillet coated in basil-bread crumbs, pan-fried & finished with a basil-lemon sauce

* CAPE COD PORK 20  boneless pork tenderloin, dry spice rubbed, slow roasted and finished with a maple-cranberry glaze

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

* WILD CARD CHICKEN 20  boneless breasts of chicken sautéed with bacon, scallion, roasted red pepper and a little cream

* EJ’S STEAK 30  14 oz boneless shell steak, dry spice rubbed and grilled with an artichoke-tomato-corn relish

* STEAK OREALLANA 30  16 oz boneless rib eye pan-seared & finished with a sautéed red onion, garlic, fresh spinach & gorgonzola
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COCONUT CUSTARD PIE / * CARAMEL MACAROONS / MUDSLIDE * / APPLE CRISP
OREOGASMIC / THREE COOKIE CAKE / KEY LIME PIE / CHOCOLATE PUDDING PIE