Seared Sea Bass with Champagne Beurre Blanc

Seared Chilean Sea Bass

Regular price $21.99 Save $-21.99
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Entrée:

Seared Sea Bass with Champagne Beurre BlancPremium Chilean sea bass seasoned with sea salt and white pepper. Pan seared and served with a champagne beurre blanc made from a reduction of champagne vinegar with shallots, thyme, bay leaves, peppercorns then finished with whole butter. (5 oz serving)    

Sides

Charleston Gold Rice   

Roasted Golden Beets with Goat Cheese & Pine Nuts  

Pairings

** Note: Pairings are optional. You will have the opportunity to purchase after adding the meal to your basket. **

Local Cheese & CharcuterieA mixed display of local meats and cheeses to include charcuterie curated by San Giuseppe in Elon, NC.  Alongside a  smoked goat cheese from Goat Lady Dairy in Climax, NC, Green Hill Camembert from Sweet Grass Dairy in Thomasville, GA as well as a domestic blue cheese. Served with fresh honeycomb, raspberry preserves and crackers and crostinis.  ( without crackers and crostinis)

Southern Butter Pecan Cake: Moist vanilla pecan cake filled with brown butter cream cheese icing, topped with spiced toasted pecans, served with white wine poached Bartlett pears.

Fontanassa Gavi, "Ca' Adua" Piedmont DOCG 2018the crisp acidity on this full bodied white makes it perfect for savory Sea Bass with beurre blanc and herbs.

Hill Family Estate Chardonnay "Carly's Cuvee", Napa Valley 2016: this Napa Chard has creamy and spice which make it perfect with Sea Bass, especially with the complex beurre blanc.

Legion Brewing - Juicy Jay IPA: The Charlotte staple IPA combines Mosaic, El Dorado, and Cascade hops in harmony to produce a juicy, tropical treat with a distinct, dry finish.

Pear Elderflower Fizz Cocktail Mix: Pear nectar with fresh lemon juice and a thyme infused simple syrup. Finished off with Charleston Cannonborough Grapefruit Elderflower Soda and paired with your favorite vodka or gin. Garnished with fresh pears and lemons.  

PDF Instructions

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