Our feature this weekend is a grilled Bison Tenderloin over french onion cream with Hawaiian Swordfish, lemon and pine nut sauce, grilled kale, and parmesan polenta fries. The concentrated ruby color of the Chateau Larroque Bordeau Superieur along with the velvety mouthfeel and spicy red fruit flavors makes this a perfect pairing.
Feast Weekend Special – Dijon Herb Duck Breast
Your table is waiting at Feast Bistro...... Our feature this weekend is dijon and herb seared duck breast over a white bean puree with whipped Amaltheia ricotta, buttered local radish, pistachio and radish leaf pesto. With aromas of cranberry and rose hips, the I...