Our feature this weekend is veal schnitzel with a horseradish cream, rosemary spatzle sauteed in pink peppercorn-mustard seed butter, cider braised purple cabbage and pickled apples. The old vine tempranillo from Bodega Covila is fresh and fruity with balanced...
Enjoy our featured entree of black, pink, and green peppercorn crusted diver scallops atop a blistered cherry tomato Fra Diavolo linguine with lobster claw, grilled broccolini, fresh mint, thai basil, peas and lemon finished with Calabrian chili oil. The blend of...
Chefs use fat in so many ways. We love adding flavor or texture to a dish with a judicious swig of extra virgin olive oil. Preserving fresh herbs and submerging slow cooked meats under a layer of fat protects those products or at least delays their cellular...
Our reservations are closed for Saturday the 13th and Sunday the 14th but we are running this special wine pairing menu Friday the 12th as well! FIRST COURSE Oyster Shooter with Cherry infused Sake, Fresno Chili, Rose Granita, Cilantro ………………………………….. SECOND COURSE...
Enjoy our featured entree of black garlic and urfa chili braised Montana beef short ribs, roasted sweet potato and Amaltheia chevre polenta, grilled baby bok choy, chili honey gastrique, and a pistachio-pomegranate gremolata paired with the Chateau Thivin Cote de...
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 February, we are supporting HRDC’s warming centers so that they can continue to...