Enjoy our feature this weekend of spatchcocked whole Quail glazed with Blackberry and stuffed with Sausage-Herb Cornbread. Served with sauteed Morel mushrooms, Balsamic roasted Turnips and baby Fennel this forest inspired dish pairs beautifully with the Chateau Thivin Cote de Brouilly Cru Beaujolais. This Gamay has a perfumed, floral bouquet with violet petals infusing the black cherry and cranberry aromas which floats above densely packed fruit flavors with a long, mineral-driven finish.
Feast Weekend Special – Spice Rubbed Grouper
Your table is waiting at Feast Bistro..... Our entree feature this weekend is a spice rubbed grouper fillet with crab beurre blanc, spring pea risotto cake, confit cherry tomatoes, and grilled asparagus. With fresh notes of lime, Meyer lemon, and Bartlett pear the...