Our feature this weekend is a spicy herb rubbed whole roasted branzino served alongside a local cherry tomato, bell pepper and cucumber salsa with fried plantains and toasted jalapeno-avocado puree. We have chosen to pair a sparkling rose from Eyrie Vineyards in the Willamette Valley of Oregon. With cantaloupe, lemon peel and strawberry aromas this very dry “ultra brut” shows citrus and red berry flavors, a spritely mousse, and a refreshing and mineral driven finish.
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...