Join us at Feast Bistro…..
Our entree feature this weekend is citrus seared blue nose snapper in a confit tomato broth over braised local kale with Rancho Gordo white beans, crispy garlic, rosemary, and fried kale. Notes of orange peel, honeyed apples, and meyer lemon open the Eyrie Vineyards Estate chardonnay while the intense fruit core and long finish make for a very pleasant pairing experience.
Cheers!
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Join us for dinner at Feast Bistro..... Our feature this weekend is lemon pepper seared scallops with a sweet corn and Amaltheia sun dried tomato chevre, farro pilaf with Montana andouille sausage, fried GVB spinach and serrano basil oil. The white flower and citrus...
Join us for dinner at Feast Bistro..... Our feature this weekend is maple dijon Norwegian salmon with crushed pistachios, rosemary brown butter Yukon gold gratin, creamy crispy lacinato kale with pancetta, caramelized onion and garlic, and a pomegranate and maple...
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 March, we are supporting the Montana Mindfulness Project. We give a percentage of...