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 – Seared Ahi, Pistachio & Green Olive
Your table is waiting at Feast Bistro..... Our featured entree this weekend is seared ahi tuna with a pistachio and green olive tapenade, tahini lime drizzle, Amaltheia beet labneh, and Moroccan spiced Montana black lentils with Gallatin Valley Botanical rainbow...