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 – Blackened Scallops
Your table is waiting at Feast Bistro...... Our feature this weekend is blackened scallops with sweet corn puree, bourbon candied Montana bacon, super lump crab fritters with pimenton, and fried Gallatin Valley Botanical spinach. The Ernst Chardonnay is an elegant,...