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 – Sumac and Aleppo Pepper
Your table is waiting at Feast Bistro...... Our feature this weekend is sumac and aleppo dusted diver scallops over saffron and lobster orzo, slow roasted sweet peppers, herb and honey whipped Amaltheia ricotta, lemon olive oil and crispy garlic. The Gallica rose of...