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 – 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...