Your table is waiting at Feast Bistro..... Our entree feature this weekend is a Bozeman grown Wagyu strip loin coated with peppercorns and porcini powder and served with brandy black garlic butter, potato and chive croquettes, grilled vegetables, and a local garlic...
Your table is waiting at Feast Bistro..... Our entree feature this weekend is a pan seared Hapu sea bass over a truffled sweet pea puree, with lemon and herb baby potatoes, confit oyster mushrooms, braised local kale, and fresh sorrel. Key lime and white pepper...
For some, going to an oyster bar and eating oysters feels as foreign as navigating the A train during rush hour in New York. It may seem confusing at best, and slimy at worst. Others may be curious about trying oysters for the first time and want to learn the best way...
Join us at Feast Bistro..... Our featured entree this weekend is a plantain-encrusted wild Alaskan halibut filet with an adobo spice rub, chimichurri grilled sweet potatoes, and a citrus black bean couscous. The Wirsching Silvaner has a light acidity and nuanced...
Your table is waiting at Feast Bistro..... Our entree feature this weekend is a cornmeal dusted and fried softshell crab with a pickled jalapeno, tarragon, and local arugula salad, smashed red potatoes with a cilantro lime yogurt sauce and smoked paprika. The...
Join us at Feast Bistro..... Our entree feature this weekend is citrus and spice rubbed Hapu seabass over a tahini cauliflower puree, with scallion sumac sauce, slow roasted sweet peppers, and a pine nut black pepper crumble. We are pairing the Wirsching Silvaner, a...