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 – 5 Spice and Ginger Duck
Your table is waiting at Feast Bistro...... Our feature this weekend is five spice and ginger seared duck breast, crispy scallion udon noodles with charred snap peas and local bok choy sprinkled with house-made togarashi. The Cremant de Bourgogne brut rose from Albert...