Swordfish Special

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…

Oyster Stew

Oyster Stew for New Years Eve menu 2013

Working on the Oyster Stew dish for New Years Eve tonight! The pairing with the King Estate Pinot Gris was very nice.  The oysters were poached in butter.  Bacon was included but when tasting the dish it overpowered the rest of the ingredients.  We enjoy the science, discovery and deliciousness of food and wine pairing.