At Feast, we’re big proponents of shopping locally and sourcing fresh, high-quality ingredients. Locally sourced ingredients are great for the local economy, great for the environment, and great quality. We’re proud to partner with several local purveyors, and to...
Our weekend feature is Hawaiian Hapu sea bass with a wasabi, coconut, and crab sauce, caramelized sweet potato, gomasio baby bok choy, and ginger scented jasmine rice. The pinot blanc from Eyrie Vineyards shows meyer lemon and beeswax on the nose with tart nectarine...
Our weekend feature is a jerk grilled Hawaiian mongchong with a cucumber, blueberry, arugula, and white peach salad with honey-lime vinaigrette, plantain dumplings, guava and poblano reduction over jasmine rice. Wild red fruits, rich cranberry and strawberries and...
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 August, we are supporting the incredible organization, Warriors and Quiet...
Our weekend feature is a blackened seabass with a charred local heirloom tomato sauce, salsa of cherry tomato, cucumber, and candy striped beets, quinoa, chevre, and butternut squash stuffed poblano, with pepita creme, and pickled shallots. We have paired a rich and...
Our weekend feature is a grilled elk chop with marinated and grilled shrimp, a smoked Flathead cherry and sage butter, rosemary charred local baby carrots, buttermilk, gorgonzola, and whole grain mustard mashed potatoes, and a fresh cherry relish. Pair this dish with...