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.
December menu
Here’s the December menu; the January menu begins the first Tuesday in January. 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
Roots~ carrots, turnips and parsnips, salt roasted and served over beet hummus. Garnished with crispy roots and mustard oil. ◊
13
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 ◊ goat cheese dressing ◊ shallot 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. ◊
17
with bacon~ ◊ 19
Fresh and fried lacinato kale and Brussels sprouts with slivered almonds, dates and pomegranates. Tossed in a goat cheese dressing. ◊ 17
White salad with shrimp~ Belgian endive, shaved fennel and Parmesan cheese in a shallot citronette. Served with sautéed Mexican white shrimp and sprinkled with pink peppercorn. ◊ 20
NEXT TO YOUR DINNER
Celery root gratin with green peppercorn breadcrumbs.
12
Roasted vegetables served over corn purée. ◊
12
Urfa chili spoonbread with yogurt butter and Mouhamarra. ◊
12
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
Sautéed Redfish with urfa chili spoonbread, yogurt butter, Mouhamarra and garlic-oregano green beans. ◊
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, sautéed and served over corn purée with kale and walnut pesto. Served with roasted vegetables, cumin and smoked paprika. ◊
27
Maine lobster~ 1 ½ pound lobster, sautéed and served out of the shell with red potatoes, sea beans and vanilla popcorn cream. Candied lemon garnish. ◊
60
Half lobster ◊ 40
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
Gorgonzola carrot cake~ carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage.
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.