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 – Seared Ahi with Ginger
Your table is waiting at Feast Bistro..... Our featured entree this weekend is ginger, black pepper, and lime seared ahi tuna with Gallatin Valley Botanical baby carrot and sweet potato puree, Chance Farms jalapeno herb drizzle, marinated local cherry tomato and...