Enjoy a dozen fresh oysters this weekend with a dry riesling from one of our favorite Oregon biodynamic winemakers. The Brooks Winery Willamette Valley riesling shows honeydew and cantaloupe on the nose with hints of petrol along with tangerine and nectarine. ...
Enjoy our feature this weekend of spice rubbed Berkshire pork loin with a rhubarb and rose coulis, grilled caulilini, ginger dressed asian greens and orange hazelnut gremolata.
Our feature this weekend is a filet of beef grilled and served with seared diver scallops over dijon potato gratin with grilled asparagus and a wild mushroom-lemon jus.
Wine and Dine at Feast Bistro and sometimes you get lucky! We have chosen the winner of our four course paired wine dinner and we are excited to let Pam B. know she gets to come in with three friends and experience Chef Caroline’s spectacular cuisine and skillful wine pairings.
Our feature this weekend is a lobster tail stuffed with superlump crab, garlic-miso aioli and sherry gastrique served over sauteed morel mushrooms, asparagus tips and caulilini with pickled red onion.
Enjoy our feature this weekend of herb marinated, grilled lamb with root vegetables roasted in duck fat, sauteed morel mushrooms, asparagus tips and hazelnut encrusted Amaltheia Dairy chevre.