Monk Fish

Not sure what most peoples opinions of this fish

tend to be, maybe because it is not served that often. 

This preparation was outstanding!

The fish was delicately poached, wrapped in leek, 

and served with grapefruit, octopus, and daikon radish. 

Once it arrived at the table a small cruet of 

shitake consomme was poured around the perimeter.

The food itself was not over salted and the natural flavors

were really able to shine through.  The consomme surrounding

the dish added all the additional seasoning needed. It was a perfect

balance of flavors, especially paired with the Chef's recommendation
of an Estate, Bel Canto, Dry Riesling 2015!