Our feature this evening is za’atar seared ahi tuna with a lemony saffron butter couscous, charred local carrots, sumac mint yogurt, and a cucumber salsa. Paired with the Barbazzale rosso from the slopes of Mount Etna in Sicily for its floral aromas and juicy tannins, this blend of nerello mascalese and nerello capuccio has a delightful blackberry and anise flavor and a velvety smooth finish.
Feast Weekend Special – Grilled Shrimp
Your table is waiting at Feast Bistro...... Our feature this weekend is grilled wild Mexican shrimp finished with a smoked tomato and horseradish butter over roasted sweet potato grits, Montana andouille & corn succotash, and garlic chive oil. The Ojai Vineyards...