Our weekend feature is Hawaiian Hapu sea bass with a wasabi, coconut, and crab sauce, caramelized sweet potato, gomasio baby bok choy, and ginger scented jasmine rice. The pinot blanc from Eyrie Vineyards shows meyer lemon and beeswax on the nose with tart nectarine and apple skin flavors and a long, lifted finish. The finesse that Eyrie is known for shines in this bottle.
Feast Weekend Special – Vanilla Broiled Maine Lobster
Your table is waiting at Feast Bistro..... Our featured entree this weekend is a blood orange and vanilla broiled Maine lobster tail in a rich lobster broth with Rancho Gordo lima beans, Amaltheia ricotta gnocchi, and pancetta, drizzled with a parsley verde and served...