Our feature this weekend is crab imperial stuffed elk loin over caramelized shallot and kale cous cous with baby heirloom tomatoes sauteed in prosecco, garlic, parsley, dill and thyme. Topped with toasted pine nuts and a fennel frond the aroma of this dish as it wafts through the dining room is divine. Dark cherry and blackcurrant flavors stand out in the Bordeaux blend from Chateau Larroque. Structured and concentrated with silky tannins and a velvety mouthfeel this wine complements the diverse flavors of this dish excellently.
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,...