Our weekend feature is a Massaman curry lamb shank slow braised with an array of spices like cardamom, cinnamon, clove, star anise, cumin, and bay leaves. Served over lemon basmati rice with fried okra, pickled daikon radish and cherry chutney this is a warming dish. Paired with Blackbird Vineyards Arise red blend with flavors of licorice, black cherry, nutty fig, cocoa powder and tobacco we love all the layers, the smooth tannins and especially the long, lingering finish.
Feast Weekend Special – Wagyu Beef with Crab
Your table is waiting at Feast Bistro..... Our featured entree this weekend is grilled Montana Wagyu beef tenderloin encrusted with crab and finished with a bernaise butter, yukon golds stuffed with creme fraiche and black truffle, grilled broccolini and a spiced red...