WELCOME TO RS JONES 

WEDNESDAY   23rd

 BBQ PULLED PORK / MUMBO JUMBO GUMBO

TURKEY-BB CHILI

 TONIGHT .. "GTS"

TOMRROW ... MIKE PONELLA

 

FRIDAY.... CHIC 'N MARTINI

WARM CORNBREAD LOAF 5  served warm with apple butter

DREAMY CHICKEN SOUP 4 / 6 shredded chicken, carrots, celery, corn, black beans s & spinach, in our homemade chicken stock

CORN FRITTERS 9 roasted corn, cotija, pepper jack & queso fresco cheeses, served with lime-cilantro-sour cream dipping sauce

BLACKENED TUNA 12  rare pan blackened Ahi tuna, served over baby greens with blood orange reduction

COCO-NUTTY SHRIMP 12   large coconut crusted shrimp, fried & served with a red currant sauce

HOMEMADE GUACAMOLE 9  haas avocados, fresh lime juice, onion and cilantro, served with plenty of our own corn tortillas

                     

MARDI GRAS PASTA 20 / 26  crawfish tails tossed in a spicy cream sauce [tomato, jalapeño & andouille], over "semolina cavatappi" *

SWEET BOURBON CATFISH 23  spicy cornmeal crusted catfish with a sweet-potato-bourbon sauce

IRON HORSE SALMON 25 atlantic salmon fillet, marinated and grilled with an orange-sesame-garlic glaze

CHEF CAROLE’S CHICKEN 20 grilled chicken breasts, white balsamic-caramelized onions, roasted corn & bacon crumble

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]

SMOTHERED PORK 22  slow roasted boneless pork tenderloin, finished with mushroom and onion gravy

A STEAK FOR ALL SEASONS 32 14 oz boneless shell steak grilled with a variety of seasonings, none of which are hot, [medium at the most]

STEAK OREALLANA 32   16 oz boneless rib eye pan-seared & finished with a sautéed red onion, garlic, fresh spinach & gorgonzola

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

OREOGASMIC / PRALINE SUNDAE / APPLE CRISP / CHOCOLATE PECAN PIE

MUDSLIDE / THREE COOKIE CAKE

LOOK for the 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