For a taste of the exotic! Our rosemary and balsamic marinated Emu grills beautifully. With a flavor reminiscent of beef and a texture more like an elk steak we are excited to share this locally raised delicacy.
Enjoy our feature this weekend of grilled bison filet with house-smoked blue cheese, romesco sauce, parmesan and pink peppercorn whipped russet potatoes, grilled asparagus and caulilini.
Join us at Feast Bistro for grilled whole Bronzino with tomatoes, capers, fennel, lemon, anchovy and castelvetrano olives over potatoes roasted with lemon and thyme and served with an almond-feta stuffed artichoke heart.
Enjoy our feature this weekend of grilled Bison tenderloin with a Beehive Basin porter and Veal demi glace, truffled parsnip and potato, crispy fried shallots and grilled asparagus.
Enjoy our feature this weekend of pheasant, manchego and Amaltheia chevre stuffed poblano pepper, Adobo seared diver scallops over romesco sauce and saffron cream with zucchini, carrot and chili-lime vinaigrette.
Our feature this weekend is roasted whole quail with sourdough, pancetta, pecan, golden raisin, sage, rosemary and thyme stuffing over sauteed morel mushrooms, roasted tomato, grilled asparagus and scallions with a beurre blanc.