Our feature this weekend is crab imperial stuffed elk loin over caramelized shallot and kale cous cous with baby heirloom tomatoes sauteed in prosecco, garlic, parsley, dill and thyme. Topped with toasted pine nuts and a fennel frond the aroma of this dish as it wafts through the dining room is divine. Dark cherry and blackcurrant flavors stand out in the Bordeaux blend from Chateau Larroque. Structured and concentrated with silky tannins and a velvety mouthfeel this wine complements the diverse flavors of this dish excellently.
Feast Weekend Special – Surf and Turf
Your table is waiting at Feast Bistro..... Our featured entree this weekend is a peppercorn grilled Montana beef tenderloin au poivre with brown butter, blood orange, and vanilla broiled Maine lobster tail, served over truffled honey, thyme, and gruyere yukon gold...