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 – Seared Ahi with Ginger
Your table is waiting at Feast Bistro..... Our featured entree this weekend is ginger, black pepper, and lime seared ahi tuna with Gallatin Valley Botanical baby carrot and sweet potato puree, Chance Farms jalapeno herb drizzle, marinated local cherry tomato and...