Our feature this weekend is a fresh Alaskan halibut filet steamed in parchment paper with local cherry tomatoes, basil and a fennel-vermouth herb butter served with crispy polenta and Chance Farm’s summer squash and zucchini. A beautiful pairing is the Jacob Martin chardonnay, made with grapes from 30 year old vines high in the Coast Range of Oregon’s Willamette Valley. Brimming with heirloom apple notes, light lemon and white spring blossoms while the restrained oak rounds out the flavor we are happy to introduce our guests to a glass of this delicious wine.
Behind the Bar at Feast: Our 5 Must-Try Wines & Cocktails
Bozeman is well known and beloved for its craft breweries and lively bar scene. But when it comes to cocktails, Bozeman locals might be surprised that one of the best places to sip creative drinks and a stellar glass of wine is actually a fine dining restaurant. By...