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 – Spice Seared Ahi
Your table is waiting at Feast Bistro...... Our feature this weekend is spice seared ahi tuna over jasmine rice with blistered green beans tossed in a maple herb tahini with toasted pine nuts and roasted cherry tomatoes. The Edelzwicker Reserve from Albert Boxler is...