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Raw and Refined: Plating Seafood Dishes as an Art Form
Glistening, chilled oysters on the half shell. A translucent slice of salmon sashimi curled atop crushed ice. Intertwined drizzles of citrus dressing arranged “just so” around a plate of scallops. Just the description makes your mouth water, right? At Feast Raw Bar...
Feast Weekend Special – Sumac Seared Scallop
Join us for dinner at Feast Bistro..... Our feature this weekend is sumac and rose seared Nantucket scallops with a creamy herbed couscous and honey pistachio baby carrots. We are pairing the Fire Road sauvignon blanc from Marlborough with freshly cut grass and lime...
Feast Weekend Special – Wagyu Ribeye Red Pepper Romesco
Join us for dinner at Feast Bistro..... Our feature this weekend is a grilled 16 oz Wagyu beef ribeye with roasted red pepper and sunflower seed romesco, herb and olive oil marinated Kalamata olives, and grilled broccolini. The Two Wolves cabernet sauvignon is an...
Feast Weekend Special – Ginger Duck Breast
Join us for dinner at Feast Bistro..... Our feature this weekend is a ginger seared duck breast over spiced sweet potato puree with grilled asparagus, candied hazelnuts, sherry and red wine caramelized figs, and a brown butter fig reduction. Lush black cherry and...
Feast Weekend Special – Proscuitto wrapped Grouper
Join us for dinner at Feast Bistro..... Our feature this weekend is prosciutto wrapped grouper with Amaltheia spinach and Marcona almond pesto, crispy polenta and sun dried tomato chevre and chives, with a balsamic reduction. The bright, crisp rose of zinfandel from...
KGLT is the 2025 April 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 April, we are supporting the KGLT. We give a percentage of our oyster sales to a...