Our weekend feature is Hawaiian Hapuka sea bass with caramelized local carrot butter and prosecco steamed in parchment with white beans, artichoke hearts, zucchini, and local fingerlings over a porcini and wild rice pilaf. Our pairing of the pinot blanc from Eyrie Vineyards shows meyer lemon and beeswax on the nose with tart nectarine and apple skin flavors and a long, lifted finish. The finesse that Eyrie is known for shines in this bottle.
Feast Weekend Special – Miso Glazed Ora King Salmon – Cava Rose
Our feature this evening is miso-honey glazed Ora King salmon with a scallion, snap pea, and edamame slaw, serrano and ginger-lime brown rice, and a coconut chili crisp. With wild red fruit, rich cranberry, and strawberry flavors the rose cava Viva la Vida is a...