Our feature this weekend is brown butter and lemon seared scallops with truffled parmesan arancini, grilled broccolini, arugula salsa verde, and candied hazelnut crumble. For a perfect pairing we have a dry riesling from one of our favorite Oregon biodynamic winemakers. The Brooks Winery Willamette Valley riesling shows honeydew and cantaloupe on the nose with hints of petrol along with tangerine and nectarine. The ripe, opulent fruit is balanced with lifting acidity and a crisp, mouthwatering finish.
Carbon County Disaster Relief Fund is the July 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 July, we are giving back to the Carbon County Disaster Relief Fund, through the Red...