For todays special I made Macadamia Nut Crusted Sea Bass with Lemon Grass-Coconut Risotto Cake, Thai Red Curry Sauce, Pea Shoots with Ginger Lime Vinaigrette, and Cilantro Oil.

The flavors and textures of this dish burst in your mouth The sauce is spicy and sweet and the sea bass is buttery and moist. Partnered with the crispy-creamy risotto cake—it makes for a very nice combination. And the colors are beautiful! Enjoy!