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Our entree feature this weekend is carrot and citrus glazed Hapuka sea bass, farro pilaf with roasted butternut squash, toasted brown butter hazelnuts, apple cider soaked currants with fresh herbs, and mint chimichurri. Our wine pairing is a vibrant pinot blanc from Domaine Weinbach in Alsace, France. Fresh pineapple and white blossom aromas highlight this structured wine with a fantastic balance between bright acidity and the ripeness of the fruit. Good concentration with a long, lively finish.