Our featured entree this weekend is olive oil and rosemary marinated Japanese Oonibe in a white bean broth, with wilted local spinach, charred broccolini, lemon parsley salsa verde, and crispy shallots. Bright tropical fruit aromas and a rich, luscious mouthfeel make the Etincelle sauvignon blanc from the Loire Valley of France into a perfect pairing for this earthy and savory dish.
Treasure State to Plate: Our Approach to Montana Food Fusion
What do you think of when someone says “Montana cuisine?” Many born-and-raised Montanans may say locally-raised beef, wild game, huckleberries, or, for kicks and giggles, the notorious Rocky Mountain “oysters.” If you haven’t heard of this quirky dish, give it a quick...