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 – Blue Nose Snapper
Your table is waiting at Feast Bistro...... Our feature this weekend is citrus and ginger seared blue nose seabass over a creamy coconut saffron couscous with grilled Amaltheia bok choy finished with a fresh cucumber orange salsa. Tropical fruit aromas of guava and...