Feast Weekend Special – Garlic and Herb Blue Nose Seabass

Our feature this weekend is garlic and herb seared blue nose seabass over a parmesan polenta cake in a roasted Amaltheia garlic, tomato, and butter bean broth finished with herby breadcrumbs.  Le Petit Coquerel sauvignon blanc is a fresh and pure pairing.  The nose is expressive and powerful featuring aromas of grapefruit, guava, and a hint of lemon.  The palate is crisp with a round mid-palate and a long finish of pink grapefruit and pineapple.

Cheers!