Our feature this weekend is grilled Elk tenderloin with Porcini dusted seared Scallops over a baby heirloom tomato-caper sauce and garlic scape pesto. Forest mushroom and currant polenta with marinated feta cheese and sunflower sprouts finish the dish. The powerful, pure fruit character and floral aromas of Domaine de la Voutes des Crozes gamay noir from 6th generation Beaujolais winemaker Nicole Chanrion are an elegant match. From Cote de Brouilly, the southernmost cru in the region, the mineral notes from blue schist and volcanic rock add structure and the extended aging in large oak foudres balance the wine while preserving the fresh red and black fruits.
Feast Weekend Special – Butchers Cut 16oz Ribeye
Your table is waiting at Feast Bistro...... Our feature this weekend is the Butchers Cut, a 16oz Montana Wagyu boneless beef ribeye, sweet potato and yukon gold gratin, grilled Gallatin Valley Botanical broccolini and baby carrots, with huckleberry gastrique. Enjoy a...