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Feast Weekend Special – Swordfish, Polenta, Fiddleheads – Brooks Riesling

Jun 8, 2020 | Specials

swordfish with polenta

Our feature this weekend is fresh Hawaiian swordfish pan seared and served with a crispy parmesan polenta cake, sauteed local fiddlehead ferns, chanterelles, radish and baby kale with a sorrel pesto and chili oil.  We cannot get enough of the dry riesling from one of our favorite Oregon biodynamic winemakers.  The Brooks Winery Willamette Valley riesling shows honeydew and cantaloupe on the nose with hints of petrol along with tangerine and nectarine.  The ripe, opulent fruit is balanced with lifting acidity and a crisp, mouthwatering finish.

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