A huge portion of pan-seared sea bass sits atop a mound of organic barley mixed with sweet, caramelized onions. We finish this beautiful dish with finely shaved brussels sprouts and a maple sage vinaigrette.
Chilean sea bass is a deep water fish that can weigh up to 200 pounds. The meat is snow white and adapts well to many cooking methods. We believe our preparation lets the bass’ finest qualities shine.
By the Glass: Abrigion Fratelli Rosa, Saint M Riesling Bottle: Jadot Puligny-Montrachet