THE WEEKEND DINNERĀ FEATURE
Stuffed Fresh Redfish
Fresh Redfish Fillet stuffed with Gulf Shrimp and Jumbo Lump Crabmeat, served over Capellini in a Creamy Romesco Sauce and finished with a Spinach Cream.
Salted Caramel Apple Cheesecake
Homemade Salted Caramel Cheesecake on a Graham Cracker Crust, topped with Spiced Caramelized Apples.
THIS WEEKEND IN THE BLU ROOM
šøFriday Night Guitar and Vocals with Josh Leblanc and Dakota Pique from 6pm-9pm
š¹ Saturday Night Improv Jazz with Avery Cohen Trio from 6pm-9pm
FROM THE OWNERS
Our prayers have been answered with a taste of fall weather, and not a moment too soon. With Halloween just two weeks away, it's time to break out our light sweaters and check the propane levels of our patio heaters. How are you embracing this first cool front of the season? š¬ļøš
Our patio plants are loving every minute and putting on
a show for us this week. Have you visited our outdoor dining space lately? If not, this is the weekend to do it! Acadiana Profile recognized us in their latest issue as one of the best outdoor dining spaces in town ā and we agree! š We have a delightful stuffed fresh redfish this weekend thatās perfect for the slight chill in the air. š Indulge in one of our fall specialty drinks or browse our newly updated wine list for something new. š· If you have questions, weāre always happy to guide you towards a fabulous selection.
This weather makes people want to be out and about, so why not stop into our chic space for live music at The Blu Room? Perfect for those who want to venture out but not get too crazy, The Blu Room offers chill vibes with live music, refreshing drinks, and any items from our full menu. š¶š¹
This week we celebrated National Dessert Day on Monday and National Pasta Day on Thursday. Who comes up with these "days" anyway? š¤ Either way, itās a fun time to spotlight some of our menu items you may forget about. Our kitchen manager, Brandi, oversees all of our in-house desserts made with fresh ingredients. Have you tried her latest cheesecake of the month,
Salted Caramel Apple? It's flying out the door and truly captures the spirit of fall. šš°
National Pasta Day made us appreciate just how much pasta we go through each weekāover 50 pounds! Weāre amazed and humbled by that number, and we have all our loyal guests to thank for keeping Antoni's pasta prep station rolling. š
Whether you're stopping in for a drink, ordering takeout, or spending a couple of hours in our dining room, weād be honored to cook for you this weekend. We'll see you when you get here! š
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