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Feast Weekend Special – Seabass With Carrot Butter – Eyrie Pinot Blanc

Dec 17, 2021 | Bozeman MT Restaurant

Seabass with Carrot Butter

Our weekend feature is Hawaiian Hapuka sea bass with caramelized local carrot butter and prosecco steamed in parchment with white beans, artichoke hearts, zucchini, and local fingerlings over a porcini and wild rice pilaf.  Our pairing of 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.

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