Dinner

Whole Roasted Branzino en Papillote with Charred Fennel, Green Olive Tapenade & Saffron Emulsion

A whole Mediterranean sea bass—its scales gleaming, flesh impossibly tender and flaking from delicate bones—roasts inside a parchment envelope with charred fennel, white wine, and saffron. The paper breaks open at tableside releasing an aromatic steam, revealing a fish so perfectly cooked it's translucent at the thickest part, served alongside a silken saffron-butter emulsion and a vibrant green olive tapenade that brings acid and brininess to every bite.