Our feature this weekend is whole roasted Trout stuffed with Fennel, Garlic, and Dill served over a succotash of Corn, Mushrooms, and Edamame. We chose to pair the Commanderie de Peyrassol Cotes de Provence Rose, a blend of Cinsault, Syrah, Grenache and Ugni Blanc with a soft, rosy appearance and a nose dominated by wild berries. Gooseberry and raspberry stand out on the crisp, silky palate with a touch of minerality and a concentrated core of pure sweet fruit.
Feast Weekend Special – Scallops and Sweet Potato
Your table is waiting at Feast Bistro...... Our feature this weekend is seared scallops with garlic whipped Amaltheia ricotta, sweet potato puree, ginger lime quinoa, maple chili crisp, and sesame fried local spinach. The Edelzwicker Reserve from Albert Boxler shows...