Our feature this weekend is grilled Elk strip loin with caper, olive, and feta; roasted carrots and fingerling potatoes tossed in a preserved lemon-oregano vinaigrette and fresh arugula with a roasted red pepper coulis to add spice without overwhelming the subtleties of the steak. Dark cherry and blackcurrant stand out in the Bordeaux blend from Chateau Larroque with silky tannins and a velvety mouthfeel which complements the Mediterranean flavors very well.
Feast Weekend Special – Sumac and Aleppo Seared Mahi Mahi
Your table is waiting at Feast Bistro...... Our feature this weekend is sumac and aleppo seared mahi mahi with a za'atar salsa verde, toasted pine nuts, cauliflower white bean puree, chili oil, and crispy garlic. Aromas of pear, granny smith apple, and a lemony...