Join us at Feast Bistro…..
Our entree feature this weekend is duck confit with a brown sugar and sherry glaze, ginger-prosecco roasted grapes, herbed chevre and sweet potato polenta cake, fried sage, and roasted local delicata squash. Zesty blackberry and blueberry fruit blends with rose petal, violet, and graphite aromas to create a complex but approachable syrah from Domaine Vincent Paris in Cornas, France.
Cheers!
Order Feast giftcards online today.
Your table is waiting at Feast Bistro...... Our feature this weekend is the Butchers Cut, a 16oz Montana Wagyu boneless beef ribeye, sweet potato and yukon gold gratin, grilled Gallatin Valley Botanical broccolini and baby carrots, with huckleberry gastrique. Enjoy a...
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 July, we are supporting Warriors and Quiet Waters. We give a percentage of our...
Your table is waiting at Feast Bistro...... Our feature this weekend is seared scallops with citrus brown butter and candied hazelnuts over a cauliflower parsnip puree with fried local spinach and an herb pistou. With pure scents of ripe peach, mushroom powder, and...