We enjoyed another outstanding dinner at Drew’s including Autumn bruschetta with roasted delicata squash, herbed goat cheese, dried cranberries, spiced pecans, balsamic glaze; Jambalaya; cornmeal dusted yellowfin tuna in a roast tomato vinaigrette; pork belly burnt ends; fried ravioli stuffed with butternut squash puree, and topped with spiced apple chutney; voodoo shrimp; mussels with applewood bacon, diced apples, shallots, garlic, cider, and dijon cream. We had beignets for dessert. It all went great with a couple of excellent cabernets.
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