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 – Rose & Pink Peppercorn Seabass
Your table is waiting at Feast Bistro...... Our feature this weekend is rose and pink peppercorn salt dusted striped seabass, spring slaw with Gallatin Valley Botanical sunflower and pea shoots, shaved fennel, & cosmic crisp apple, smashed baby potatoes, and black...