Photo by Jordan Lill
This photo was taken back in January by one of our diners and I just stumbled across it while looking for something to post.
Black sea bass was very gently poached in a beurre fondue seasoned with sherry vinegar. Salsify enters in three variations: cream, braised with pearl onions and sherry vinegar, and as the crispy curl over the top. Beyond that, a Hollandaise seasoned with sherry vinegar, tangy red ribbon sorrel, and the ridiculously good BLiS double solera Elixir finish the presentation. Clean flavors and a dish that was very well received by our guests.
