Swordfish Steak, Asian Pear Salsa, Bacon, and Black Truffle Carrots with Parmigiano-Reggiano

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