GRILLED SWORDFISH
ponzu, bok choy, rice cake, sesame aioli

Pairing:
La Lastra Vernaccia 15/58
Tuscany, Italy
lemon zest, sage, and minerals, crisp finish, bright acidity, medium bodied

SMOKED DUCK BREAST
charred corn polenta, okra, poblano cream, poached radish

Pairing:

Willamette Valley Vineyards Pinot Noir 13/50
Willamette, OR
whole cluster, dry with fresh acidity, a light body & integrated tannins