We are featuring Louisiana alligator fried crispy with a spicy cajun remoulade and crawfish etouffee. Fresh corn, tomato, scallion and bell peppers with jasmine rice round out the dish. For the perfect pairing we chose a blend of Muscat, Grenache Blanc, Grenache Gris, Roussanne, Viognier, Vermentino and Sauvignon Blanc from the Catalan coast of France. The Miraflors Blanc from Domaine Lafage is juicy, delicious, and fruit forward with peach and citrus aromas, hints of flowers, medium-bodied richness and a vibrant texture. We love it!
Feast Weekend Special – Wagyu Ribeye
Congratulations MSU Graduates! Our feature this weekend is a Montana Wagyu ribeye finished with red wine salt and roasted garlic butter, olive oil and chive whipped potatoes, grilled vegetables, and red wine reduction. We are...