Our feature this weekend is an Adobo rubbed veal chop with grilled shrimp over a Hatch chili and jack cheese tamale cake with mole sauce, heirloom tomato salsa, preserved lime cream, and cilantro microgreens. Rich red fruit and a hint of spice from the Damilano Barbera d’Asti provides the perfect counterpoint with flavors of currant, violet, cherry and a touch of vanilla.
Feast Weekend Special – White Seabass en Papillote
Your table is waiting at Feast Bistro...... Our feature this weekend is white seabass en papillote with fennel, zucchini, basil crab butter, smoked tomato sauce, and a honey roasted carrot farro with crispy local scallion. The pinot blanc from Eyrie Vineyards in the...