The swordfish currently on our menu is just exquisite  – gloriously fatty and rich. We’re doing justice to it by grilling it over charcoal and serving it with cool, pure-tasting tomato water poured at table side. Shelling beans, sweet Brentwood corn, spicy gypsy pepper purée, and cherry tomatoes accompany.

Swordfish populations have stabilized due to international efforts. We get our fish from Monterey Fish Market, who helps ensure that our swordfish has been responsibly caught. Their fisherman catch their swordfish by harpoon, longline (using circular hooks that mitigate the capture of sea turtles), and gillnet (with mesh sizes that help prevent the catching of immature fish).

Look for swordfish on our menu throughout the weekend.