Our feature this weekend is a grilled Bison Tenderloin over french onion cream with Hawaiian Swordfish, lemon and pine nut sauce, grilled kale, and parmesan polenta fries. The concentrated ruby color of the Chateau Larroque Bordeau Superieur along with the velvety mouthfeel and spicy red fruit flavors makes this a perfect pairing.
KGLT is the 2026 April Recipient for Feast Gives!
At Feast, we are big believers in giving back to our Bozeman community. That is why every Wednesday and Sunday we give 10% of oyster sales to a deserving organization. For the month of April, we are supporting the KGLT. We give a percentage of our oyster sales to a...