Feast Weekend Special – Citrus Hapu Sea Bass

Our entree feature this weekend is citrus Hapu sea bass with an heirloom tomato butter sauce finished with a mint chermoula, confit cherry tomatoes, herb polenta cake, and caramelized shallot, garlic, and candied fennel crumble.  The Alsatian pinot blanc from Domaine Weinbach is well structured, crisp, and perfectly balanced due to an interesting contrast between the freshness of the acidity and the ripeness of the fruit.

Cheers!