Our feature this weekend is Hawaiian mahi mahi seared in Herbs de Provence with confit local cherry tomatoes, lemony grilled asparagus, local roasted rainbow fingerling potatoes, and a vermouth and fennel beurre blanc. The Langhe nebbiolo from Damilano has a delicate bouquet of violets and red fruit. Juicy plum and velvety tannins make this a fantastic pairing with seafood.
Feast Weekend Special – Butchers Cut 16oz Ribeye
Your table is waiting at Feast Bistro...... Our feature this weekend is the Butchers Cut, a 16oz Montana Wagyu boneless beef ribeye, sweet potato and yukon gold gratin, grilled Gallatin Valley Botanical broccolini and baby carrots, with huckleberry gastrique. Enjoy a...