Our feature this weekend is crispy skin Mexican Barred Snapper with a chia za’atar crust over toasted cous cous with roasted broccolini, cauliflower, dates, figs and pinenuts, a mango zucchini pickled slaw and citrus crema. Zesty lemon and apple blossom aromas open from the Lava Cap chardonnay with apple, pear and vanilla flavors and a lightly toasted pie crust finish.
Feast Weekend Special – Wagyu Ribeye Red Pepper Romesco
Join us for dinner at Feast Bistro..... Our feature this weekend is a grilled 16 oz Wagyu beef ribeye with roasted red pepper and sunflower seed romesco, herb and olive oil marinated Kalamata olives, and grilled broccolini. The Two Wolves cabernet sauvignon is an...