FEAST BLOGS

Feast Weekend Special – Swordfish, Polenta, Fiddleheads – Brooks Riesling

Jun 8, 2020 | Specials

swordfish with polenta

Our feature this weekend is fresh Hawaiian swordfish pan seared and served with a crispy parmesan polenta cake, sauteed local fiddlehead ferns, chanterelles, radish and baby kale with a sorrel pesto and chili oil.  We cannot get enough of the dry riesling from one of our favorite Oregon biodynamic winemakers.  The Brooks Winery Willamette Valley riesling shows honeydew and cantaloupe on the nose with hints of petrol along with tangerine and nectarine.  The ripe, opulent fruit is balanced with lifting acidity and a crisp, mouthwatering finish.

Search Feast

Gift Cards

Order Feast giftcards online today.

Recent News & Articles

Feast Weekend Special – Duck Pad Thai

Your table is waiting at Feast Bistro...... Feast Bistro will be closed this evening in celebration of Independance Day. Our featured entree on Saturday and Sunday will be ginger seared duck pad thai over rice noodles tossed with seasonal vegetables, crushed peanuts,...

read more

Feast Weekend Special – White Seabass en Papillote

Your table is waiting at Feast Bistro...... Our feature this weekend is white seabass en papillote with fennel, zucchini, basil crab butter, smoked tomato sauce, and a honey roasted carrot farro with crispy local scallion.  The pinot blanc from Eyrie Vineyards in the...

read more