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.

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February menu

Here’s the February menu; the March menu begins the first Tuesday in March .  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

Green risotto with fried baby artichokes and black garlic aioli.  ◊
16

Crispy veal sweetbreads, served with mustard custard, watercress and black olive tapenade. ◊
18

Lobster, corn and scallion bread pudding with Parmesan cream sauce.
20

Today’s soup  ◊  cup 6.5         bowl 10

Today’s bread service- country loaf 6

specialty loaf 7

 

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 ◊ turffle oil vinaigrette ◊
9

Salad of Little Gems, radicchio and fresh mint, tossed in a truffle oil vinaigrette with pickled golden raisins, radishes, roasted walnuts and black garlic.  ◊
18

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

Gingered creamy lentils with tempura scallions. ◊
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

Ruby trout~ sautéed ruby trout, herbed goat cheese, sliced green apple and fresh arugula on a brioche bun.  Served with mixed greens.
18

Duck confit flatbread~ confit of duck leg and thigh on housemade flatbread with Marsala-simmered onions, shiitake mushrooms, arugula and radicchio.
20

 

 

THE MAIN THING

Nettle-tapioca crepes stuffed with Anasazi bean curd, asparagus and mushrooms.   Served over nutmeg cauliflower purée and drizzled with truffle oil. ◊
25

Koji-rubbed pork tenderloin, seared and served with gingered creamy lentils, tempura scallions and baby bok choy.  Maple demiglace.  ◊
36

1855 tenderloin of beef, sesame-crusted and seared, served over sticky rice with eggplant, green beans and red bell peppers in a spicy broad bean sauce. Garnished with peanuts and cilantro * ◊
50

Sautéed Redfish with urfa chili spoonbread, yogurt butter, Mouhamarra and garlic-oregano green beans. ◊
38

Grilled medallion of venison with rose and black tea glaze, potato pancake, baby carrots and Brussels sprout leaves.  Savory olive brittle garnish.  * ◊
48

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

 

 

FIN

Espresso mochi with chicory crème anglaise and candied orange peel. ◊
12

Coconut-blood orange terrine~ coconut cream and blood orange gelées, layered and served with latik.  ◊
12

Flourless chocolate tahini cake with lemon zest and white Balsamic syrup. ◊
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 ◊
12

Chocolate truffle cookies
1 each

 

TODAY’S BREADS AND PASTRIES

House levain-white and wheat blend.
8

Today’s specialty loaf.
10

Cartoonishly large brown butter triple chocolate chip pecan cookie.
6

 

◊ 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.