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.
November menu
Here’s the November menu; the December menu begins the first Tuesday in December. 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
Pakoras~ sweet peppers, house-made paneer and bananas fried in turmeric-chickpea batter. Served with minted yogurt sauce and chermoula. ◊
12
Roasted piquillo peppers, stuffed with fresh mozzarella and farro, served over a hash of butternut squash, onions and oil-cured olives. ◊
15
with bacon instead of olives~ ◊ 18
Bone marrow-potato croquettes, caramelized milk sauce, micro arugula and crispy kumquats. Served with grilled sourdough. ◊
18
Octopus with buttered leeks, Castelvetrano olives, roasted clementines and zucchini fritters. ◊
18
Today’s soup ◊ cup 6.5 bowl 10
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 ◊ walnut dressing ◊ orange Szechuan peppercorn citronette ◊ burnt honey-onion vinaigrette ◊
9
Persimmons and chestnuts, served over shaved fennel and radicchio salad with burnt honey-onion vinaigrette and herbed goat cheese. ◊
16
with bacon~ ◊ 19
Salad of duck confit, over Little Gem and Pink Rhône lettuces tossed in an orange-Szechuan peppercorn citronette and served with charred eggplant in a yogurt dressing, warm duck confit and fresh plums. ◊
18
Massaged kale tossed in a walnut dressing with grilled pear, puffed quinoa, radish sprouts and crispy parsnips. Manchego cheese garnish. ◊
16
NEXT TO YOUR DINNER
Celery root gratin with green peppercorn breadcrumbs.
12
Saag paneer~creamed spinach and mustard greens with house-made cheese curd. ◊
10
Crispy smashed potatoes with caramelized onions, sweet peppers and sauce Romesco. ◊
10
BETWEEN BREAD
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
16
Fried Bologna~ sliced mortadella, griddled and served on brioche with caramelized onions, sweet peppers, pickled fennel, Provolone and house-made mustard. Served with mixed greens.
18
Steak sandwich~ thinly sliced 1855 NY strip, sautéed and served with Cambozola creamed spinach on French bread. Served with mixed greens.
18
THE MAIN THING
Celeriac and mushroom tamales with hoja santa. Served with orange-carrot sauce and a salad of spinach with sweet and hot peppers. ◊
25
Pork osso buco~ braised pork shank with butternut marmalade, mustard greens and fish sauce-roasted shiitake mushrooms. Zucchini fritters. ◊
40
Grilled 1855 New York strip with melted Taleggio cheese, crispy potatoes and sautéed broccolini. Served with a cinnamon glaze and cacao nibs. * ◊
42
Pan-roasted sablefish with a grapefruit and uni beurre blanc, chard-cucumber-garlic potato salad and boiled egg. Crispy shallot garnish. * ◊
38
Seared Australian lamb loin with herb-and-lettuce juice, burnt lemon peel and spiced spinach soufflé. Endive, fennel and pink peppercorn. *
38
Chicken breast, stuffed under the skin with cured olives, tarragon and cream cheese. Served over roasted kabocha squash and pistachios, with shaved Brussels sprouts
and a pomegranate gastrique. ◊
27
Maine lobster~ one and a half pound lobster, served in a whey velouté with panisse , brown butter sautéed celtuce, fresh mint, sea beans and lemon. ◊
60
Half lobster~ ◊ 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
Hazelnut dacquoise layered with vanilla-rosemary buttercream, dark chocolate ganache and candied grapefruit peel. ◊
12
Hojicha panna cotta~ cream gelée infused with roasted green tea, served with yuzu crème anglaise and a black sesame tuile. ◊
12
D’Affinois double cream brie, burnt honey, roasted walnuts and house-made digestive biscuits. ◊
12
Bay and Sherry poached pear, served warm with brown butter salted caramel pastry cream and candied cranberries. ◊
12
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.