Our feature this weekend is a banana leaf wrapped Hawaiian sea bass with hibiscus pickled onions, lime and Prosecco, toasted forbidden rice with local spinach, cucumber green gazpacho sauce, and grilled pineapple and dragonfruit salsa. The Anjou Blanc from Chateau Soucherie is a crisp and floral chenin blanc with flavors of melon, honey, and pear. It is aged on the lees to soften the acidity but maintains a juicy freshness balanced by a clean minerality.
Feast Weekend Special – Herb & Dijon Lamb
Join us for dinner at Feast Bistro..... Our feature this weekend is herb and dijon roasted Cordova Farms rack of lamb over a rosemary basil white bean puree, delicata squash finished with a minted pistachio chili butter, dressed with pomegranate molasses and arbol...