🙏🏼Thank the Gourd for Fall Flavors🍁

WEEKEND SPECIAL

Fresh Striped Bass

Pan-Seared Striped Seabass set over a Butternut Squash Puree with Sauteed Fresh Spinach, finished with a Brown Butter Glaze.

🎵 THIS WEEKEND IN THE BLU ROOM 🎵

Friday Night Solo Guitar by Garrett Rosen from 6pm-9pm

Saturday Night Guitar and More with Luke Brouillette and Patrick Bordelon from 6-9pm

FROM THE OWNERS

Well friends, just call us Gourd-on Ramsay because we have gone all-in on butternut squash this week! From prosciutto and sage-wrapped butternut saltimbocca to fresh mission fig and roasted butternut salad, Chef Dresdyn is showcasing his gratitude for the gourd and celebrating the fact that fall weather has finally made its way to Acadiana.

For this weekend's feature, he's serving up hand-filleted striped bass, delicately pan-seared and served atop a gourd-eous butternut squash purée. We’re pairing it with our J. Lohr Riverstone Chardonnay — its oaky notes beautifully complement the squash’s nutty sweetness and stand up to the richness of the dish. For a red option, try a traditional Chianti such as Badia al Colle, or spring for a bottle like our Volpaia Chianti Classico. But just a heads-up: while the red plays well with the squash, it may overshadow the delicate fish.

The weather’s been perfect for patio dining, and we’ve refreshed our outdoor space with new fall plantings to add a splash of seasonal color. We hope they bring you as much joy as they do us!

Remember that on Fridays and Saturdays we play the live music from the Blu Room outside, and it can be enjoyed from the comfort of the lounge or from a serene spot outside. This weekend will be guitar-focused, with Garrett Rosen's plucky tunes on Friday and Luke Brouillette's smooth strumming on Saturday.

It’s gourd vibes only — and you’re gourd-ially invited to join us in the dining room.

We’ll see you when you get here!