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 – Cajun spiced Scallops
Your table is waiting at Feast Bistro..... Our featured entree this weekend is Cajun spiced scallops over a cauliflower and local parsnip cream, edamame and Montana andouille sausage succotash, serrano, rosemary oil, and fried basil. Flavors of pink pomelo, pear, and...