2019 Nicolasa Faure | 'La Corvée de Bully'

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

In a large bowl, combine diced mango, peach, and guava with red onion, minced jalapeño (if using), cilantro, lime juice, honey, and a pinch of salt and pepper. Drizzle with 1 tablespoon of olive oil and gently toss to coat. Let flavors meld while you prep the fish.

Prepare tropical salsa

Pat fish fillets dry with paper towels. Season both sides with the remaining salt and pepper.

Season the fish

Heat a skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Sear each fillet 2-3 minutes per side until opaque and golden. Transfer to a warm plate.

Sear the fish

Carefully pour Château Laubarit Entre Deux Mers 2020 (60 ml) into the hot skillet to deglaze, scraping up browned bits. Simmer until reduced by about half, 3-4 minutes, then remove from heat.

Make the wine reduction

Whisk in cold butter and lemon zest to the reduction to create a glossy sauce. Spoon tropical salsa onto each plate, top with a seared fillet, drizzle with the wine reduction, and serve immediately.

Finish the sauce and plate

ripe mango, diced

ripe peach, diced

ripe guava, peeled and diced

red onion, finely chopped

jalapeño pepper, minced (optional)

fresh cilantro, chopped

fresh lime juice

honey

extra-virgin olive oil, divided

kosher salt

ground black pepper

Chateau Laubarit Entre Deux Mers 2020

firm white fish fillets (e.g., sea bass or halibut)

lemon zest

unsalted butter, cold

Chateau Laubarit - 'Entre Deux Mers' 2020

Sonoma, CA; fresh, wild berries, herbs generous fruit flavors of lavender, rose and quince

Coturri Grenache 2019

Roussillon, France; red fruit, spice, dried rose, grapefruit acidity

Lampyres-'Margot' 2019

Casa Belfi - Rosso 2020

Sicily, Italy; 70% Frappato/30% Nero d'Avola grapes

Arianna Occhipinti - 'SP 68' - Rosso 2021

Sangiovese, Cilliegiolo, Foglia Tonda - Tuscany, Italy; refreshing, juicy sensory profile - agile, relaxed, heady perfume

Sequerciani-'Libello' 2021

Alsace, France; bright, acid-driven, wild strawberry

Pierre Arnold - 'L'Amour Glou' 2021

Make Chateau Laubarit - 'Entre Deux Mers' 2020 Recipe in just 40m. tropical nose, generous peach and guava

Chateau Laubarit - 'entre Deux Mers' 2020 Recipe

Descriptors

Tasting Notes

Food Pairings

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