Our featured entree this weekend is olive oil and rosemary marinated Japanese Oonibe in a white bean broth, with wilted local spinach, charred broccolini, lemon parsley salsa verde, and crispy shallots. Bright tropical fruit aromas and a rich, luscious mouthfeel make the Etincelle sauvignon blanc from the Loire Valley of France into a perfect pairing for this earthy and savory dish.
Feast Weekend Special – Seared Ahi with Ginger
Your table is waiting at Feast Bistro..... Our featured entree this weekend is ginger, black pepper, and lime seared ahi tuna with Gallatin Valley Botanical baby carrot and sweet potato puree, Chance Farms jalapeno herb drizzle, marinated local cherry tomato and...