Feast Wine Dinner - Piedmont

Feast Wine Dinner - Piedmont

On Thursday, February 22nd, Feast Bistro will host a 6 course wine paired dinner featuring wines from Piedmont, Italy.  Enjoy Chef Caroline's creative cuisine as seen through the traditional foods of the region and a spectacular line up of delicious wines. 

Seating is very limited and reservations will be required for this event.  Tickets are available for $120 per person (including gratuity) and dinner will begin at 7:00pm.

Email eat@feastbistro.com  or call 406-577-2377 to reserve your seat at the table.

Piedmont Dinner
February 22, 2018
 
Course One
Bagna Cauda – bread and vegetable crudité with olive oil, anchovy, garlic and butter dipping sauce
2013 Cascina del Pozzo, Roero Arneis DOCG                

Course Two
Chilled Veal Loin, Tuna Caper Sauce
2014 “La Meirana” Gavi di Gavi DOCG

Course Three
Herbed Rabbit Agnolotti, Shaved Castelmagno Cheese, Olive Oil, Sage
2013 Pecchenino Siri d’Jermu Dogliani Superiore DOCG

Course Four
Carne Cruda, White Truffle Oil, Sea Salt, Fresh Lemon
2014 Gaja Sito Moresco Langhe

Course Five
Veal Sweetbreads, Gorgonzola Cream, Bagnet Verde (parsley, lemon, anchovy)
2008 Rovelloti Ghemme Chiosi Dei Pomi DOCG
 
Course Six
Chocolate Gelato, Hazelnut Cake
2014 Pineto Brachetto D’Acqui
 

Feast Valentine's Day Menu

Feast Valentine's Day Menu

Celebrate with us at Feast Bistro.....

In addition to our fabulous menu on Wednesday, February 14th we will be featuring these delicious items with optional wine pairings. 

Oysters on the half-shell broiled with Gruyere, Pancetta, Spinach and Pernod $18

paired with Lucien Albrecht “Cremant de Alsace” sparkling pinot noir $13
 
Crab Cake stuffed Lobster Tail, grilled Beef Tenderloin, Tarragon Bearnaise, Horseradish-Dijon Potato Fritter, Edamame puree, Lemon and Beet Gastrique $58

paired with Chateau Thivin Cote du Brouilly Gamay Noir $16
 
Bittersweet Chocolate Tart, Raspberry Mousse, Vanilla Crème Brulee for 2 $14

paired with La Tour Vieille “Rimage” Banyuls dessert wine $11

Cheers!

Feast Weekend Special - Orange Sesame Pork Tenderloin

Feast Weekend Special - Orange Sesame Pork Tenderloin

orange-sesame-pork-tenderloin.jpg

Our feature this weekend is orange and sesame glazed pork tenderloin skewers grilled and served over ginger-soy udon noodles with house-made kimchi, carrot, kale, cucumber and red bell pepper.  We are pairing this dish with the Chateau Argadens, a thoroughly modern Bordeaux with lots of concentrated fruit and an attractive, supple balance.  A blend of Merlot, Cabernet Sauvignon, and Cabernet Franc this wine shows bright blackberry and and elegant oak with a rich, chewy palate and a long, spicy finish.

Weekend Special - Elk Surf and Turf

Weekend Special - Elk Surf and Turf

elk-surf-turf.jpg

Our feature this weekend is an Elk chop and grilled Shrimp surf & turf with smoked tomato-horseradish sauce, braised cabbage, preserved shiitake, and truffle parmesan potato croquettes.  Paired with the fresh acidity and smooth, dusky tannins of the Villa di Geggiano Chianti Classico the black cherry notes integrate with the smoky flavor of the sauce and the richness of the elk to create a fantastic experience. 

Cheers!

Weekend Special - Crab And Feta Stuffed Oyster

Weekend Special - Crab And Feta Stuffed Oyster


Our feature this weekend is three fresh oysters stuffed with superlump crabmeat and feta cheese then broiled golden brown.  Pair with a sparkling Riesling from Treveri Cellars in Washington and experience the bouquet of apricot, peach and a bit of honey balanced by high acidity and a creaminess on the palate.

Cheers!

crab-feta-stuffed-oysters.jpg

Feast Weekend Special - Pork Tenderloin With Orange Glaze

Feast Weekend Special - Pork Tenderloin With Orange Glaze

Enjoy our feature this weekend of grilled Pork Tenderloin glazed with Orange and Sesame over Ginger-Soy Udon noodles with vegetables and Szechuan pickled cucumbers.  The spice and citrus pair beautifully with a glass of the Alsatian Riesling from Florian Beck Hartweg.  The classic citrus and apple notes are joined by elderflower, pineapple, and nectarine for a delicious wine with medium plus acidity.

Cheers!
 

Click to reserve a table

Sashimi at Feast

Sashimi at Feast

Join us for sashimi tonight and enjoy a glass of Rhythm of the Centuries, a Kimoto Junmai sake that is aged in the bottle for four years before being released.

sashimi.jpg

Feast Weekend Special - Lamb With Cardomom, Orange, Cranberry Glaze

Feast Weekend Special - Lamb With Cardomom, Orange, Cranberry Glaze

Join us at Feast Bistro.....

Our feature this weekend is rosemary and garlic marinated Lamb Chops grilled with a Cardamom, Orange, Cranberry glaze.  Curried chickpeas, wilted spinach, feta and fresh mint complete the dish.  We are pairing the Chateau Argadens Bordeaux Superieur; a blend of Merlot, Cabernet Sauvignon and Cabernet Franc with a rich, open bouquet that reveals intense aromas of ripe, concentrated blackberry and elegant oak.  The same impression of generous fruit is found on the powerful, rich and chewy palate, which is structured by taut, dense tannins and lingers to a long, spicy finish. 

Cheers!

Feast Weekend Special - Snapper And Coconut Rice

Feast Weekend Special - Snapper And Coconut Rice

Your table is waiting at Feast Bistro.....

Enjoy our feature this weekend of seared Hawaiian Pink Snapper served with coconut sticky rice, grilled zucchini and fresh mango salsa and pair it with a glass of Alsatian Riesling from Florian Beck Hartweg.  The classic citrus and apple notes are joined by elderflower, pineapple, and nectarine for a delicious wine with medium plus acidity to cut through the rich coconut sauce.

Cheers!

Feast Weekend Special - Cornish Game Hen

Feast Weekend Special - Cornish Game Hen

Join us at Feast Bistro.....

Our holiday feature this weekend is orange, ginger and brandy glazed cornish game hen roasted with an apple, fig and fennel stuffing.  Kale au gratin with lemon, parmesan, pine-nut and crispy pancetta will pair with the spice notes and velvet tannins of the Collioure Puig Oriol from Domaine La Tour Vieille in Languedoc, France. 

Their vineyards are planted on steep, schist terraces overlooking the sea, where they are constantly exposed to the fierce and wily wind known as “La Tramontagne.”  This constant wind not only ensures naturally low yields, but also keeps the grapes free of mildew with little need for pesticides or copper sulfate. Their vineyards are so steep that cultivation must be by hand, and extensive irrigation canals and walls (all made from the schist rock) are their only prevention against soil erosion, although there is almost no soil left to recede! These canals snake down the hillsides, separating the parcels. At harvest, the grapes are carried up and down the mountain in baskets. This method of farming, while extremely challenging, preserves the traditions of their ancestors.

Feast Weekend Special - Elk With Pomegranate Glaze

Feast Weekend Special - Elk With Pomegranate Glaze

Your table is waiting at Feast Bistro.....

Enjoy our feature this weekend of grilled rack of Elk with spiced pomegranate glaze, wild mushroom demi-glace, caramelized cipollini onion and roasted heirloom pumpkin and apple.  We are pairing the Chateau de Saint-Cosme Syrah with its' typical spice notes of sandalwood, violets and black pepper as well as deep flavors and firm tannins this is a natural match for grilled red meat and mushrooms. 

Feast Weekend Special - Broiled Mongchong with Persimmon Rice Noodle

Feast Weekend Special - Broiled Mongchong with Persimmon Rice Noodle

Join us at Feast Bistro.....

Our feature this weekend is Hawaiian Mongchong broiled with fresh ginger and preserved lime; persimmon and tobiko rice noodles with carrot, radish, and thai basil; chili oil and a toasted black sesame sauce.  The spice and fruit elements are perfectly paired with an Albarino from Rias Baixas, Spain.  The Fillaboa is intense, yet elegant with notes of green apple, white pear, mango, citrus and pineapple.  Rich in flavor with balanced acidity this is a delicious complement to our fresh cuisine.

Cheers!

Feast Weekend Special - Lamb Ribs with Rosemary and Raspberry

Feast Weekend Special - Lamb Ribs with Rosemary and Raspberry

Your table is waiting at Feast Bistro.....

Enjoy our feature this weekend of rosemary and raspberry glazed local Lamb ribs grilled and served with brown sugar spiced roasted acorn squash, candied walnuts, Amaltheia Dairy goat cheese and crispy brussels sprouts with vanilla balsamic reduction.  A beautiful pairing is the  Nine Hats Syrah, a full-bodied red with a complex flavor profile that shows hints of sage and black olive tapenade along with dark cherry, blueberry and sweet spice.  Polished tannins sail across the palate while the 16 months spent in oak barrels rounds the flavor profile perfectly. 

Cheers!

Feast Weekend Special - Pork Osso Bucco

Feast Weekend Special - Pork Osso Bucco

Join us at Feast Bistro.....

Our feature this weekend is braised Pork Osso Bucco with herbed stout mustard spaetzle and toasted pine nut gremolata, crispy brussels sprouts, and chokecherry balsamic.  We are also celebrating the annual release of Beaujolais Nouveau with a delicious offering from Joseph Drouhin.  This deep red wine has a very expressive nose with aromas of blackberry, licorice and blueberry. The palate is full, rather generous, and carries the same fruity notes. Some slight acidity brings an agreeable freshness and pairs beautifully with our braised osso bucco.

Cheers!

Make a reservation now

Thrive Donation for Thanksgiving

Thrive Donation for Thanksgiving

This Thanksgiving Feast Bistro is partnering with Thrive in Bozeman to help support their mentoring and education programs. 

10% of the sales from our Thanskgiving Feast will be donated to this worthy non-profit.

Make a Reservation Now!

Feast Weekend Special - Lamb Chop and Napa Cabbage

Feast Weekend Special - Lamb Chop and Napa Cabbage

Your table is waiting at Feast Bistro.....

Enjoy our feature this weekend of grilled, orange glazed local Lamb chops with jasmine rice, toasted pistachio, golden raisin, grilled Napa cabbage and a chick pea salad with cilantro, cucumber, feta cheese, red bell pepper and red onion.  Paired with the Nine Hats Syrah this full-bodied red has a complex flavor profile with hints of sage and black olive tapenade along with dark cherry, blueberry and sweet spice. Polished tannins sail across the palate while the 16 months spent in oak barrels rounds the flavor profile perfectly. 

Cheers!
 

Click to reserve a table

Customer Appreciation Gift Card Incentive

Customer Appreciation Gift Card Incentive

$20 gift card Free with purchase of $100 gift card!

We appreciate all of our guests and are excited to announce our holiday gift card bonus program.  For a limited time we are offering an additional 20% on top of any gift card purchase of $100 or more.  So when you buy a $200 gift card we will give you an additional $40 for free, $300 and you will receive an additional $60!  Finally to sweeten the pot if you purchase $500 worth of gift cards we will up the ante to 30% or an additional$150 FREE!

Purchase a Gift Card Now!