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 – Garlic and Herb Blue Nose Seabass
Your table is waiting at Feast Bistro...... Our feature this weekend is garlic and herb seared blue nose seabass over a parmesan polenta cake in a roasted Amaltheia garlic, tomato, and butter bean broth finished with herby breadcrumbs. Le Petit Coquerel sauvignon...