Our feature this weekend is grilled quail marinated in a garlic, ginger, mint and parsley mojo. Black bean and rice fritters with Amaltheia Dairy chevre soak up the spicy mole and hatch green chili sauces and the fresh heirloom tomato and corn salsa brightens the dish. We chose to pair a blend of garnacha and tempranillo from Rioja, Spain. Palacios Remondo La Montesa has a fresh nose of pure strawberries and raspberries and a hint of dried flowers with vibrant and rich stone fruit flavor, silky tannins and a slightly herbal finish.
Feast Weekend Special – King Crab Hapu Seabass
Your table is waiting at Feast Bistro..... Our featured entree this weekend is king crab and SporeAttic lion's mane mushroom encrusted Hapu seabass over dirty wild rice, cauliflower parsnip puree, and smoked paprika chili oil. We are featuring the 2017 Brooks Janus,...