Feast Weekend Special - Lamb - Chanterelles - Chappelet Mtn Cuvee

Feast Weekend Special - Lamb - Chanterelles - Chappelet Mtn Cuvee

Our feature this weekend is rosemary and garlic grilled Montana Lamb Chops served with Isreali cous cous, heirloom cherry tomatoes, cucumber, red onion, fava bean, feta cheese and a dijon-dill vinaigrette.  Sauteed chanterelle mushrooms, caper berries, and oil cured olives with roasted garlic aioli finish the dish.  We chose the Chappellet Mountain Cuvee Bordeaux blend as a pairing for its mouth coating tannins which integrate nicely into a rich, full body offering inviting flavors of ripe berry, spiced chocolate and toasted oak .  The aromas are lively and vibrant with layers of red fruit, rum raisin, cola, vanilla and cedar.

Feast Weekend Special - Mixed Grill

Feast Weekend Special - Mixed Grill

Our feature this weekend is a Mediterranean mixed grill of octopus, marinated prawns, chorizo sausage, and stuffed clams with artichokes, dry cured olives, toasted pine nuts, romesco sauce and panelle fries.  Rich red fruit and a hint of spice from the Damilano Barbera d'Asti provides the perfect counterpoint with flavors of currant, violet, cherry and a touch of vanilla.

Feast Weekend Special - Scallop Elk Chanrion

Feast Weekend Special - Scallop Elk Chanrion

Our feature this weekend is grilled Elk tenderloin with Porcini dusted seared Scallops over a baby heirloom tomato-caper sauce and garlic scape pesto.  Forest mushroom and currant polenta with marinated feta cheese and sunflower sprouts finish the dish.  The powerful, pure fruit character and floral aromas of Domaine de la Voutes des Crozes gamay noir from 6th generation Beaujolais winemaker Nicole Chanrion are an elegant match.  From Cote de Brouilly, the southernmost cru in the region, the mineral notes from blue schist and volcanic rock add structure and the extended aging in large oak foudres balance the wine while preserving the fresh red and black fruits.
 

Feast Weekend Special - Bison Steak with King Crab

Feast Weekend Special - Bison Steak with King Crab

Our feature this weekend is a grilled filet of Montana Bison with Alaskan King Crab in a Tarragon buerre blanc.  Roasted apples and forest mushrooms over a puree of cauliflower, turnip and parsnip with saffron and grilled broccolini add depth and pickled chantarelle mushrooms are an elegant finishing touch.  We travel to the Ventoux region of France for a wine with character and structure that brings these complex flavors together.  With a hint of licorice on the nose and the sense of walking through a a field of rosemary and thyme this wine is compelling and fresh with dark fruit and a lengthy finish.

Feast Weekend Special - Pan Seared Bronzino with Unique Sauv Blanc

Feast Weekend Special - Pan Seared Bronzino with Unique Sauv Blanc

Our feature this weekend is a whole Mediterranean Bronzino pan seared and topped with garlic scape and preserved lemon gremolata served over beetroot and chive spaetzle with roasted fennel and peas for a delightful warm weather dish.  Pair it with the fresh grapefruit and mango flavors of the Unique Sauvignon Blanc from Domaine Salvard in the Loire Valley of France for a very enjoyable meal.  The well balanced acid and long finish complement the savory and complex flavors on the plate.

Trout and Commanderie Rosé

Trout and Commanderie Rosé

Our feature this weekend is whole roasted Trout stuffed with Fennel, Garlic, and Dill served over a succotash of Corn, Mushrooms, and Edamame.

Feast Weekend Special - Quail and Chateau Thivin

Feast Weekend Special - Quail and Chateau Thivin

Enjoy our feature this weekend of spatchcocked whole Quail glazed with Blackberry and stuffed with Sausage-Herb Cornbread.  Served with sauteed Morel mushrooms, Balsamic roasted Turnips and baby Fennel this forest inspired dish pairs beautifully with the Chateau Thivin Cote de Brouilly Cru Beaujolais. 

Feast Weekend Special - Fresh Oysters with Willamette Valley Riesling

Feast Weekend Special - Fresh Oysters with Willamette Valley Riesling

Enjoy a dozen fresh oysters this weekend with a 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. 

Feast Weekend Special - Berkshire Pork Loin

Feast Weekend Special - Berkshire Pork Loin

Enjoy our feature this weekend of spice rubbed Berkshire pork loin with a rhubarb and rose coulis, grilled caulilini, ginger dressed asian greens and orange hazelnut gremolata.  Paired with the Chateau Thivin Cote de Brouilly Cru Beaujolais for its perfumed, floral bouquet with violet petals infusing the black cherry and cranberry aromas and densely packed fruit flavors with a long, mineral-driven finish.

Feast Weekend Special - Tenderloin, Scallop, Chappellet Mountain Cuvee Bordeaux

Feast Weekend Special - Tenderloin, Scallop, Chappellet Mountain Cuvee Bordeaux

Our feature this weekend is a filet of beef grilled and served with seared diver scallops over dijon potato gratin with grilled asparagus and a wild mushroom-lemon jus.  We chose the Chappellet Mountain Cuvee Bordeaux blend as a pairing for its mouth coating tannins which integrate nicely into a rich, full body offering inviting flavors of ripe berry, spiced chocolate and toasted oak .  The aromas are lively and vibrant with layers of red fruit, rum raisin, cola, vanilla and cedar.

Feast Weekend Special - Wine and Dine Winner

Feast Weekend Special - Wine and Dine Winner

Wine and Dine at Feast Bistro and sometimes you get lucky!  We have chosen the winner of our four course paired wine dinner and we are excited to let Pam B. know she gets to come in with three friends and experience Chef Caroline's spectacular cuisine and skillful wine pairings.  

Feast Weekend Special - Crab-Stuffed Lobster Tail

Feast Weekend Special - Crab-Stuffed Lobster Tail

Our feature this weekend is a lobster tail stuffed with superlump crab, garlic-miso aioli and sherry gastrique served over sauteed morel mushrooms, asparagus tips and caulilini with pickled red onion. 

Feast Weekend Special - Lamb with Morels

Feast Weekend Special - Lamb with Morels

Enjoy our feature this weekend of herb marinated, grilled lamb with root vegetables roasted in duck fat, sauteed morel mushrooms, asparagus tips and hazelnut encrusted Amaltheia Dairy chevre.

Feast Weekend Special - Snapper with Scallop Poke

Feast Weekend Special - Snapper with Scallop Poke

Join us and celebrate with your family and friends as we feature a ginger-lime seared Hawaiian Snapper filet with toasted black sesame sauce and miso aioli, fresh Scallop poke, orange-basil vegetable slaw and scallion pancake.

Mother's Day Special

Mother's Day Special

Join us and celebrate Mother’s Day with your family and friends as we feature a ginger-lime seared Hawaiian Snapper filet with toasted black sesame sauce and miso aioli, fresh Scallop poke, Asian slaw and scallion pancake.

Feast Weekend Special - Grilled Bronzino - Black Slate

Feast Weekend Special - Grilled Bronzino - Black Slate

Our feature this weekend is a whole Mediterranean Bronzino rubbed with preserved lime and garlic then grilled.  The fish is then topped with superlump crab, grilled green and fresh red tomato salsa and a roasted garlic aioli.