Let's Make Your Weekend Dill-icious 🌿

WEEKEND SPECIALS

Fresh Sheepshead

Breaded Fresh Sheepshead, baked and served over Linguine in a Dill Cream Sauce with Roasted Pecans and Rosemary.

Blackberry Tiramisu

Ladyfingers soaked in Blackberry Syrup and layered with a Blackberry-infused Mascarpone Cream.

🎵 THIS WEEKEND IN THE BLU ROOM 🎵

Friday Night Ambient Jazz with Oil Center Review from 6-9pm

Saturday Night Solo Guitar with Luke Brouillette from 6-9pm

FROM THE OWNERS

Greetings, friends!

We’ve cooked up something truly dill-ightful for you this weekend and trust me, it’s kind of a big dill.

Our featured special is a crispy breaded sheepshead, baked and served over a silky dill cream sauce, topped with Roasted Pecans and hint of Rosemary. If you’re not familiar with sheepshead, it’s a Gulf favorite known for its mild, slightly sweet flavor and firm, delicate texture. It's the perfect canvas for the bright herbs, toasted pecans, and that dill-forward sauce.

For wine pairings, we recommend a crisp Sauvignon Blanc to complement the herbal notes, and you have a couple of options there. If you're a fan of grassy New Zealand Sauvignon Blancs, we have our Wairau River selection available by the glass or bottle. If you like something crisp yet slightly more fruit forward, a bottle of Textbook from the Russian River Valley is a lovely choice. Either way, your taste buds are in for a dill-icious adventure.

While the temperatures outside are doing their summer thing, escape to the chillest place in town, the Blu Room! We're serving up extra cool vibes with our new mural, instrumental jazz and cold drinks flowing all weekend long.

Don’t forget to save room for our new Dessert of the Month: Blackberry Tiramisu. It's a sweet and fruity alternative to the classic recipe, and you can taste the handmade love in every bite.

Make plans to join us this weekend—we’d be dill-ighted to serve you!

We'll see you when you get here...