Our feature this weekend is a fresh Alaskan halibut filet steamed in parchment paper with local cherry tomatoes, basil and a fennel-vermouth herb butter served with crispy polenta and Chance Farm’s summer squash and zucchini. A beautiful pairing is the Jacob Martin chardonnay, made with grapes from 30 year old vines high in the Coast Range of Oregon’s Willamette Valley. Brimming with heirloom apple notes, light lemon and white spring blossoms while the restrained oak rounds out the flavor we are happy to introduce our guests to a glass of this delicious wine.
Feast Weekend Special – Blue Nose Snapper
Your table is waiting at Feast Bistro...... Our feature this weekend is citrus and ginger seared blue nose seabass over a creamy coconut saffron couscous with grilled Amaltheia bok choy finished with a fresh cucumber orange salsa. Tropical fruit aromas of guava and...