Our feature this evening is za’atar seared ahi tuna with a lemony saffron butter couscous, charred local carrots, sumac mint yogurt, and a cucumber salsa. Paired with the Barbazzale rosso from the slopes of Mount Etna in Sicily for its floral aromas and juicy tannins, this blend of nerello mascalese and nerello capuccio has a delightful blackberry and anise flavor and a velvety smooth finish.
Feast Weekend Special – Rose & Pink Peppercorn Seabass
Your table is waiting at Feast Bistro...... Our feature this weekend is rose and pink peppercorn salt dusted striped seabass, spring slaw with Gallatin Valley Botanical sunflower and pea shoots, shaved fennel, & cosmic crisp apple, smashed baby potatoes, and black...