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 – Ahi Tuna – Lions De Suduiraut
Your table is waiting at Feast Bistro...... Our feature this weekend is herb and sesame seared ahi tuna with a warm potato and Montana lentil salad with cornichon, caper, and local baby kale, confit cherry tomato, and saffron aioli. The Bordeaux blanc from Chateau...