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 – Beef Tomahawk
Your table is waiting at Feast Bistro...... Our feature this weekend is a 40 oz bone-in beef tomahawk ribeye served with a sweet potato gratin, grilled vegetables, and huckleberry gastrique. The KHK cabernet sauvignon is energetic, with ripe notes of cherry and white...