Enjoy our weekend feature of grilled bison tenderloin with a smoky romesco sauce and garlic scape cream.
Our feature this weekend is Hawaiian Red Snapper broiled with a Moroccan Chermoula and served on spicy roasted red pepper and arugula cous cous with toasted almonds and capers.
Our feature this weekend is grilled quail marinated in a garlic, ginger, mint and parsley mojo.
Enjoy our feature this weekend of Hawaiian Sea Bass spice seared over a jalapeno-smoked chevre corn cake with Hatch chili cream and heirloom cherry tomato, green olive and caper salsa.
Enjoy our feature this weekend of garlic sauteed Diver Scallops, grilled Gulf Shrimp, stuffed Mussels and Chorizo sausage with Romesco sauce and chickpea Panelles.
Our feature this weekend is grilled Bison New York strip, diver scallops with toasted black sesame sauce, sauteed baby bok choy, pickled purple daikon and kimchi pancakes.
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.
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.
Our feature this weekend is grilled Elk tenderloin with Porcini dusted seared Scallops over a baby heirloom tomato-caper sauce and garlic scape pesto.
Our feature this weekend is a grilled filet of Montana Bison with Alaskan King Crab in a Tarragon buerre 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.
Our feature this weekend is whole roasted Trout stuffed with Fennel, Garlic, and Dill served over a succotash of Corn, Mushrooms, and Edamame.
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.
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.
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.
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.