Bring the taste of the island to your pallet. That’s what Chef Steve Zanini strives to achieve with his Mero Sea Bass dish. Herb crusted, or pan seared, this beautifully butterflied dish is decorated with an extensive creation of charred tomato puree and is served atop a garlic parmesan spinach custard with roasted balsamic radicchio. Finally, the dish is topped with lemon beurre blanc and potato hay—a Raleigh mouth-watering delight.
Not only is it delicious, it’s incredibly fresh. It is shipped overnight from Hawaiian fisherman that practice safe and sustainable fishing methods.
In June of 2015, Chef Zanini joined the Eschelon Experiences team as Executive Chef of Faire. He draws upon his personal experiences as inspiration and finds importance in diverging from classic steakhouse “norms” in order to provide his guests with an unforgettable dining experience. Like his team at Faire, chef Zanini makes it a priority to utilize as many of the local ingredients indigenous to NC as they can while incorporating a distinct flair with each plate.
More information >>
