Our feature this weekend is a new menu item, roasted pheasant with a wild mushroom marsala cream sauce, wild rice and toasted almond pilaf, grilled vegetables, vanilla balsamic, and fried sage. This dish pairs beautifully with the pure fruit character and floral aromas of the cru vineyards on Mont Brouilly in Beaujolais, France. Using traditional techniques like hand harvesting, whole cluster fermentation, aging the wines in large oak foudres, and bottling unfiltered, they produce wines that are powerful and carry a sense of place.
Feast Weekend Special – Oysters on the Half Shell
Your table is waiting at Feast Bistro..... Our feature this weekend is a delightful selection of oysters; Sand Dune Selects from Prince Edward Island, and Petite Crowe's Pastures from Dennis, MA. Pair with a glass of racy, mineral driven Chablis from Domaine de...