Lunch & Dinner
Feast’s menu changes on the first Tuesday of each month, and remains the same for both lunch and dinner, as well as in between. This keeps our menu seasonally appropriate and offers up the freshest ingredients possible at the height of their season. We hope this also keeps it interesting. It’s our hope that if we’re excited about the menu, you’ll be excited as well.
July menu
Here’s the July menu; the August menu begins the first Tuesday in August. We’re currently open for dine-in with seating available from 11 am to 8 pm, Tuesday through Saturday, and we hope to reopen on Sundays eventually. Takeout continues to be available during those hours.
JUST GETTING STARTED
Squash blossoms~ three squash blossoms stuffed with house-made ricotta cheese, battered, fried and served with garlic honey and basil oil. Garnished with toasted hazelnuts.
14
Sautéed Swiss chard and baby beets with charred and chilled citrus, house-made honey halvah, pistachios and yogurt cheese. ◊
14
Crabcake studded with peanuts and scallions, served over pad thai.
17
Grilled octopus with sautéed and fried zucchini, sunflower seeds, oven-cured tomatoes and golden raisins. Smoked paprika oil. ◊
17
Today’s soup ◊ cup 6.5 bowl 9.5
Today’s bread service- country loaf 5
specialty loaf 6
GREENERY AND OTHER SALADS
Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette ◊ Sherry-rhubarb dressing ◊ creamy citronette ◊ pink peppercorn citronette ◊
8
Strawberry and cucumber salad with Little Gem lettuce and Castelfranco, fried fava beans and shallots in a Sherry-rhubarb dressing. ◊
16
Salad of buttered salted radishes, pickled mushrooms and orange, served over kale, jicama, wakame and cabbages in a pink peppercorn citronette. ◊
16
Chilled spaghetti squash tossed with lemon zest, chives, mint and pistachios. Served over fresh spinach tossed in a creamy citronette. ◊
14
NEXT TO YOUR DINNER
Arizona succotash~ grilled corn, peppers, oven-cured tomatoes, okra, oregano, pumpkin seeds and black beans with smoked paprika and cumin. ◊
10
Garlicky walnut haricots verts. ◊
9
Vanilla bean frites with mango-buttermilk dipping sauce. ◊
9
BETWEEN BREAD
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
16
Mango-buttermilk chicken salad with cabbage, crystalized ginger, mint and curry leaf. Served with mixed greens.
17
Carnitas~ braised pork with jalapeño, fresh cilantro, pickled onion and cotija cheese, on a brioche bun. Served with mixed greens.
17
THE MAIN THING
Stuffed kohlrabi and tomatoes~ amaranth-and-olive-stuffed roasted kohlrabi and red rice-and-caramelized-onion-stuffed tomatoes served with seaweed-and-mushroom XO sauce. Microgreens. ◊
24
Roasted branzino stuffed with potatoes, Castelvetrano olives and citrus peel. Served with grilled asparagus and potato-fennel hash and a tangerine beurre blanc. * ◊
42
Grilled flatiron steak with coffee demiglace, garlicky walnut haricots verts, and vanilla bean frites. * ◊
36
Pork two ways~ grilled tenderloin and braised and fried belly, spice-rubbed and served over Arizona succotash with sautéed greens and lemon crema. * ◊
35
Grilled duck breast~ brined duck breast, sliced and fanned over rhubarb-plum hoisin sauce, with bok choi mei, Desert Pearl oyster mushrooms, and scallion pancakes. *
36
Game hen ravioli~ house-made game hen ravioli served in buttered whey with oyster mushrooms, gribenes, marjoram, pickled seeds and cured egg yolks.
27
Snow Crab tamales with potatoes, corn and huitlaoche. Served with a salad of endives, arugula and pickled onions, and a salsa macha . ◊
38
TODAY’S BREADS AND PASTRIES
House levain-white and wheat blend.
7
Today’s specialty loaf.
9
Cartoonishly large brown butter triple chocolate chip pecan cookie.
6
FIN
Chocolate polenta cake with sweet corn ice cream. ◊
10
Coconut-milk butter mochi with tahini-chocolate sauce and masago arare. ◊
10
Roasted strawberry shortcake, served warm with whipped cream.
10
Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish. (A portion of sales benefits Girl Scouts of Southern Arizona.)
12
Blueberry crisp, almond-oat topping and lemon-chevre sorbet. ◊
10
Ice cream we made here ◊
10
Chocolate truffle cookies
1 each
◊ items marked with this symbol can be prepared gluten-free.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.