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 – Prosciutto Wrapped Sea Bass
Your table is waiting at Feast Bistro..... Our entree feature this weekend is prosciutto wrapped Hawaiian Hapu Sea Bass with a Marcona almond, basil, and local spinach pesto cream sauce over roasted local fingerling potatoes, parsnips, red onion, and confit baby...