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 – Barramundi & Spinach Orzo
Your table is waiting at Feast Bistro...... Our feature this weekend is garlic herb seared barramundi over a creamy Amaltheia Farms spinach parmesan orzo with confit cherry tomato relish and a fig balsamic reduction. The lively acidity of the Hermann Moser "Green...