Ruby Slipper, the New Orleans-born breakfast and lunch café, will roll out its fall menu at participating locations beginning Sept. 30, and the rollout carries a first for the chain: a pasta dish.

The Pumpkin Ravioli, priced at $16.50, is Ruby Slipper's debut entry into pasta. It pairs cheese ravioli in a creamy pumpkin sauce with bacon and Parmesan, topped with roasted pepitas. The item marks a menu-engineering play that stretches a single seasonal ingredient — pumpkin — across both sweet and savory dayparts, an approach that spreads sourcing and prep across multiple SKUs rather than one.

"Pumpkin is usually associated with the sweeter side of fall, but it's a surprisingly versatile ingredient," said Chef Marla Chua, culinary director for Ruby Slipper. "We wanted to play with that this year and show how well it can work in both sweet and savory forms."

Pumpkin appears in four other new items. Pumpkin Praline Beignets ($7.25) top the chain's signature warm beignets with pumpkin mascarpone and pecan praline sauce, finished with raspberry pomegranate coulis. Pumpkin Bread Pudding Pancakes run $12.50 with spiced pecan praline sauce and whipped pumpkin mascarpone. On the beverage side, a Pumpkin Spice Latte and a Pumpkin Cream Chai Latte each carry a $6.50 price point, building on espresso and chai bases with pumpkin syrup and cold foam respectively. The Whipped Raspberry Pomegranate Mimosa ($10) blends raspberry and pomegranate purée with lemon, coconut and sparkling wine, topped with cold foam.

The fall menu also extends a proven performer. The Patty Melt, a limited-time item that became a September favorite, earns an extended stay at $15. The double smashed beef patty layers American cheese, pepper jack, caramelized onion and remoulade on griddled sourdough.

Value pricing anchors the morning daypart. The new Rise & Ruby Sunrise Special offers a $10 combo available in-restaurant Monday through Friday, 7 to 9 a.m. — two eggs any style, a choice of bacon, pork sausage or chicken sausage, a buttermilk pancake, fruit, and a hot or iced coffee. The bundle targets weekday traffic in what is typically a weekend-heavy brunch business.

"We always want to give our guests more reasons to choose Ruby throughout the week," Chua said. "We're always thinking about how we can build on what guests already love while creating room to try something different. This time, that meant extending an overwhelmingly popular lunch item and finding a way to add value for guests looking to start their day with us midweek."

The seasonal menu runs while supplies last at participating locations. Ruby Slipper is also leaning on its Ruby Bennies loyalty app to support the rollout, awarding points on direct online orders and in-restaurant dining that customers can redeem for rewards, along with early notice of upcoming specials.

The chain has not said how long the fall items will stay on the menu beyond the Sept. 30 launch, leaving room to extend winners — as it did with the Patty Melt — based on how the pumpkin-forward lineup performs.