Let Your Fork Fall on the Sword🍴
WEEKEND SPECIALS
Fresh Swordfish
Grilled Blackened Swordfish served over Linguine tossed in Puttanesca Sauce with Anchovies, Olives, Capers and Tomatoes, finished with Fresh Gremolata.
Salted Caramel Apple Bread Pudding
Topped with Warm Cinnamon Apples.
🎵 THIS WEEKEND IN THE BLU ROOM 🎵
Friday Night Solo Piano with Paul Tassin from 6-9pm
Saturday Night Solo Piano with Kurt Boudreaux from 6-9pm
FROM THE OWNERS
Oh fall, where have you been all our lives? Truth be told, even the slightest dip into the 80's is good enough for most of us to declare it officially autumn. And that's what we're seeing again this week, a tantalizing taste of fall that gets us excited for the crisp weather in store.
To bridge that fall/no fall gap, we're offering a tasty balance of light and hearty this
weekend with Blackened Swordfish Puttanesca. It will be easy to enjoy the briny flavors of this Mediterranean dish, sure to transport you to Italy especially when savored on our outdoor patio, newly freshened up for fall weather.
This dish is a fun pairing entree when it comes to wine because there is so much going on. One the one hand, a white wine with good acidity to match the tomatoes, capers and olives, as well as ample fruitiness to counter the blackened crust on the fish, will
work very well. On our newest wine list, to be released in the next few weeks, we will add Villa Wolf Pinot Gris from Pfalz, Germany as a bottle selection. As a special treat, this weekend we will offer it as an option to pair with the swordfish or just to try as a sneak preview.
Red wine is also a worthy accompaniment, and perhaps the best choice, particularly a Chianti Classico which has the right acid, structure and earthiness to match all the varied ingredients. Enjoy Volpaia Chianti Classico by the bottle, or choose our newest chianti by the glass, Tiziano. In the end, it's a matter of preference! As always, if we offer it by the glass, we are happy to provide a taste to try before you buy.
We look forward to hosting you this weekend, whether you dig into our briny blackened swordfish, taste-test our newest Pinot Gris, or simply join us for all the old favorites you've come to enjoy.
We'll see you when you get here!
