Tonight’s swordfish special inspired by heirloom radish and kumquats from Chef Marks Dad. There is a prawn hash with peppers from Abondanza Farm under the fish. A bit of a whole grain mustard vinaigrette on the plate. The dish hits the tart, sweet, spicy and acid components that bring it all in balance. Paired with Hatcher Viognier or the new Belgium Blonde from Mraz. The beer pairing was a no brainer. The beers citrus and yeasty richness have the swordfish a big hug.