Our weekend feature is Hawaiian Hapuka sea bass with caramelized local carrot butter and prosecco steamed in parchment with white beans, artichoke hearts, zucchini, and local fingerlings over a porcini and wild rice pilaf. Our pairing of the pinot blanc from Eyrie Vineyards shows meyer lemon and beeswax on the nose with tart nectarine and apple skin flavors and a long, lifted finish. The finesse that Eyrie is known for shines in this bottle.
Feast Weekend Special – Garlic and Herb Blue Nose Seabass
Your table is waiting at Feast Bistro...... Our feature this weekend is garlic and herb seared blue nose seabass over a parmesan polenta cake in a roasted Amaltheia garlic, tomato, and butter bean broth finished with herby breadcrumbs. Le Petit Coquerel sauvignon...