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 and apple skin flavors and a long, lifted finish. The finesse that Eyrie is known for shines in this bottle.
Thrive is the June 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 June, we are giving back to Thrive.We give a percentage of our oyster sales to a...