Our feature this weekend is a pan seared pheasant with roasted Yukon gold potatoes, local rainbow carrots and delicata squash with a creamy mushroom Marsala sauce and a pomegranate reduction. The Cote de Brouilly gamay noir from Chateau Thivin opens with aromas of cherries, raspberries, and dried roses. The palate is full bodied and multidimensional with satin tannins, excellent concentration, and succulent acidity.
Feast Weekend Special – Seared Swordfish in Chili Tomato Lobster Broth
Your table is waiting at Feast Bistro...... Our feature this weekend is seared swordfish simmered in a chili tomato lobster broth over jasmine rice, with a fresh herb salad and crispy shallot and garlic. Aromas of green apple and white pepper open the refreshing...