Our feature through the holiday weekend is superlump crab crusted bison tenderloin with truffle mashed potato, white wine cream, grilled vegetables, Parmesan frico, and a crispy tarragon and lemon crumble. The Banshee Mordecai proprietary red blend pairs beautifully with a nose of pepper, violets, and cassis followed by a melange of red berry and plum flavors backed by earthy tones of herb roasted meat and a spice laden finish.
Feast Weekend Special – Szechuan Beef Ribeye
Your table is waiting at Feast Bistro...... Our feature this weekend is Szechuan peppercorn seared wagyu ribeye from St Ignatius, Montana finished with a miso honey butter, char-grilled Gallatin Valley Botanical broccolini & local mushrooms with tamari black...