Our feature this weekend is brown butter and lemon seared scallops with truffled parmesan arancini, grilled broccolini, arugula salsa verde, and candied hazelnut crumble. For a perfect pairing we have a dry riesling from one of our favorite Oregon biodynamic winemakers. The Brooks Winery Willamette Valley riesling shows honeydew and cantaloupe on the nose with hints of petrol along with tangerine and nectarine. The ripe, opulent fruit is balanced with lifting acidity and a crisp, mouthwatering finish.
Feast Weekend Special – Seared Scallops with Jalapeno Labneh
Your table is waiting at Feast Bistro...... Our feature this weekend is ras el hanout seared scallops over jalapeno herb labneh, roasted local beets and charred shishito peppers, pickled golden raisins, & candied hazelnuts. The Desconcierto Albarino has a very...