Our feature this weekend is a tour of Montana. Slice into a mushroom stuffed pheasant breast over creamy arugula au gratin. Enjoy a grilled bison tenderloin skewer with a Flathead cherry relish and savor our smoked trout fritters and carrot marmalade. Dark cherry and blackcurrant 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.
Fresh Flavors, Local Ingredients: Why Feast Has the Best Salads in Bozeman
Sometimes you want a salad. Not because you feel obligated to order one. Not because you are trying to be “good.” Because a fresh, well-made salad sounds exactly right. The problem is that too many restaurant salads feel like an afterthought. Wilted greens. Random...