Our feature this weekend is a grilled Bison Tenderloin with blue crab and chanterelle cream over stilton whipped potatoes with lemon and garlic haricot vert and a chokecherry sauce. The soft, earthy flavors of dark cherry and blackcurrant evident in the Bordeaux blend from Chateau Larroque combine with licorice and toasted notes and finish with silky tannins making this a delicious pairing with the game meat and shellfish.
Feast Weekend Special – Sumac and Aleppo Seared Mahi Mahi
Your table is waiting at Feast Bistro...... Our feature this weekend is sumac and aleppo seared mahi mahi with a za'atar salsa verde, toasted pine nuts, cauliflower white bean puree, chili oil, and crispy garlic. Aromas of pear, granny smith apple, and a lemony...