Our feature this weekend is a banana leaf wrapped Hawaiian sea bass with hibiscus pickled onions, lime and Prosecco, toasted forbidden rice with local spinach, cucumber green gazpacho sauce, and grilled pineapple and dragonfruit salsa. The Anjou Blanc from Chateau Soucherie is a crisp and floral chenin blanc with flavors of melon, honey, and pear. It is aged on the lees to soften the acidity but maintains a juicy freshness balanced by a clean minerality.
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...