Pan Seared California White Sea Bass • St. Francis Winery & Vineyards

Ingredients

• 1 pound Corvina Bass, portioned into 4 pieces
• Olive Oil
• 1 cup pearl barley- rinsed
• ½ cup Beech mushrooms
• ¼ cup Napa cabbage, red cabbage, and Dino kale- finely cut, chiffonade style
• 1/8 cup grated Nantes (juicing) carrot
• 1 tablespoon olive oil
• 1 tablespoon raspberry vinegar
• 1/8 cup toasted almonds
• 1 cup blackberries
• ¼ cup rice wine vinegar
• ¼ cup water
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 piece of fresh lavender
• 4 blackberries to garnish