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 – Cajun spiced Scallops
Your table is waiting at Feast Bistro..... Our featured entree this weekend is Cajun spiced scallops over a cauliflower and local parsnip cream, edamame and Montana andouille sausage succotash, serrano, rosemary oil, and fried basil. Flavors of pink pomelo, pear, and...