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 – Butchers Cut 16oz Ribeye
Your table is waiting at Feast Bistro...... Our feature this weekend is the Butchers Cut, a 16oz Montana Wagyu boneless beef ribeye, sweet potato and yukon gold gratin, grilled Gallatin Valley Botanical broccolini and baby carrots, with huckleberry gastrique. Enjoy a...