Weekend Features April 21 & 22
Jamaican Sea Bass Stew
Fresh sea bass poached in a Jamaican style, spicy coconut stew with fire-roasted onions, carrots, celery, chipotle peppers, jalapeno peppers, fresh garlic and saffron. Started with Pedro’s mango vinaigrette salad.
Pork & Pineapple Stir Fry
Pork, hot honey glazed pineapple, fresno chiles, green bell peppers, onions, and egg sauteed in a spiced soy glaze and tossed with rice noodles, finished with a garnish of green onions and cilantro. Served with Pedro’s mango vinaigrette salad.
Miner Viognier, Sonoma, CA
Complex and aromatic with a fine balance of natural acidity and fruit concentration. This quintessential food wine is perfect with the Jamaican Sea Bass Stew. $11/$42
Jackson Estate, Cabernet, CA
An Alexander Valley delight with flavors of rich blackberry, black currant, and cassis. A big, bold, and beautiful Cabernet Sauvignon. $10/$38