Springtime is the right time to freshen things up and we are excited to offer new menu items for you to fall in love with! So let us start with this honey and miso glazed Faroe Island salmon over roasted fennel and fingerling potatoes, dill-cashew creme and grilled asparagus. We chose to pair the Commanderie de Peyrassol Cotes de Provence Rose, a blend of Cinsault, Syrah, Grenache and Ugni Blanc with a soft, rosy appearance and a nose dominated by wild berries. Gooseberry and raspberry stand out on the crisp, silky palate with a touch of minerality and a concentrated core of pure sweet fruit.
Feast Weekend Special – Seared Scallops
Your table is waiting at Feast Bistro...... Our feature this weekend is seared scallops with citrus brown butter and candied hazelnuts over a cauliflower parsnip puree with fried local spinach and an herb pistou. With pure scents of ripe peach, mushroom powder, and...