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Swordfish Steak, Asian Pear Salsa, Bacon, and Black Truffle Carrots with Parmigiano-Reggiano
September 29, 2020 @ 4:30 am – 6:00 pm
The meatiness of swordfish steak can handle a range of flavors. For this meal we’ve paired an Asian pear, avocado, green tomato salsa and a few drops of pepper sauce to add a little spice. Bacon adds texture and smokiness. The carrots are marinated in a lemon, black truffle oil dressing with Indian Kolonji seeds and crumbled Parmigiano-Reggiano cheese.
$27.99 per person for dinner
$22.99 St. Cosme “Deux Albons Blanc”and/or $36.99 Luna Vineyards Winemaker Reserve Pinot Noir