Enjoy our feature this weekend of Venison Short Ribs with a sweet-soy chili glaze over a shrimp and kimchi omelette served with cucumber and rice noodle salad, spicy ginger-soy vinaigrette, peanuts, cilantro, red chili, scallions and sesame seeds. The Eyrie Vineyards “Outcrop” pinot noir adds tart cranberry and pomegranate with citrusy acids, fresh cut herbs and a solid mineral core to cleanly balance the complex spices and meatiness of the venison.
Feast Weekend Special – Spice Rubbed Grouper
Your table is waiting at Feast Bistro..... Our entree feature this weekend is a spice rubbed grouper fillet with crab beurre blanc, spring pea risotto cake, confit cherry tomatoes, and grilled asparagus. With fresh notes of lime, Meyer lemon, and Bartlett pear the...