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 Ribeye Red Pepper Romesco
Join us for dinner at Feast Bistro..... Our feature this weekend is a grilled 16 oz Wagyu beef ribeye with roasted red pepper and sunflower seed romesco, herb and olive oil marinated Kalamata olives, and grilled broccolini. The Two Wolves cabernet sauvignon is an...