Enjoy our featured entree of braised venison short ribs glazed with ginger and chili, togarashi seared diver scallops, kimchi pancake, and sesame pickled cucumber paired with the Chateau Thivin Cote de Brouilly Cru Beaujolais. This Gamay Noir is fragrant, floral and just a bit spicy. Fresh black cherry and deep red fruit flavors with a definite but elegant structure. Mouth watering!
Raw and Refined: Plating Seafood Dishes as an Art Form
Glistening, chilled oysters on the half shell. A translucent slice of salmon sashimi curled atop crushed ice. Intertwined drizzles of citrus dressing arranged “just so” around a plate of scallops. Just the description makes your mouth water, right? At Feast Raw Bar...