Our feature this weekend is espresso and porcini rubbed venison tenderloin, parsnip and cauliflower puree, crispy brussels sprouts with rosemary and local bacon, and a blackberry-basil balsamic drizzle. A classic Burgundian pinot noir from Andre Dupuis has earthy depth to match the rich flavors of this dish and a fresh fruit character that is a joy to drink.
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...