March 2017 Features: Butternut Squash

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This month, we are featuring butternut squash in all of our special dishes. At the brink of spring, we wait anxiously for the greens, asparagus & strawberries that the next couple months will bring us. For now, our farmer’s root cellars still fortunately have some butternut squash. A mild winter has brought us more veggies than we normally enjoy, so that has been a delight. Butternut squash is one of those vegetables that can be prepared so many ways. This creamy bisque is rich and warming and the purée is a smooth compliment to the fresh tilefish we’re getting from the gulf this month. Enjoy both dishes and cheers to the approaching spring!

MENU

WINE
Herència Altés Garnacha Negra   $8 | 26
Terre Alta, Spain
Tasting Notes: an expressive red with notes of red fruits and minerals, a touch of complexity and sweet tannins

APPETIZER
Soup   $7
Butternut squash | crawfish | cilantro

ENTRÉE
Tilefish   $27
Wild-caught gulf coast tilefish | white mole | butternut squash purée | quinoa salad

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