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
Savory almond cakes with roasted kohlrabi, greens, caramelized onions, and marinated goat cheese. ◊ 16
Mustard-seed rabbit confit with salami risotto, Niçoise olives and grilled scallions. ◊ 18
Sesame-almond cauliflower pancakes, served with vegetable slaw and sweet garlic chili dipping sauce. ◊ 15
Scallop crudo with honey citronette, purple daikon radish and passionfruit puree. Micro basil garnish. ◊ 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 ◊ agave herb citronette ◊ anchovy vinaigrette ◊ whole-grain mustard vinaigrette ◊ 9
Fennel and radicchio with roasted citrus and beets in an agave nectar-herb citronette. Pecorino garnish. ◊ 17
Turkey club salad with bacon, avocado, Swiss cheese, tomato, red onion and croutons, served over Romaine lettuce. ◊ 17
Parsnip salad~ salad of apple-glazed parsnips, fresh mint and oven-cured tomatoes. Served over field greens tossed in a whole-grain mustard vinaigrette. ◊ 17
NEXT TO YOUR DINNER
Miso-roasted kabocha squash, malted roast mushrooms and lovage. 14
Spiced crispy Brussels sprouts over butternut squash puree with garlicky walnuts. ◊ 14
Roasted cauliflower and Romanesco, tossed in an anchovy vinaigrette and garnished with buttered panko breadcrumbs. ◊ 14
BETWEEN BREAD
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens. 16
Salmon fillet, rubbed with North African spices, seared and served on a brioche bun with pistachio pesto and carrot slaw. Served with mixed greens. 19
Fried oyster BLT~ fried Pacific oysters, house bacon, lettuce and tomato on French bread with roasted garlic aioli. Served with mixed greens. 19
THE MAIN THING
Braised stuffed endive~ Belgian endive stuffed between the leaves with potato and apple, braised and served with apple-oregano pesto and crispy potatoes. Kalamata olives. ◊ 25
Grilled pork porterhouse, served with beet and butternut marmalades, mustard greens and rosemary roasted potatoes. Clarified buttermilk. ◊ 40
Bavette steak~ seared 1855 bavette steak, served with Gorgonzola custard, crispy onions and demiglace. Pickled chestnut mushroom garnish. * ◊ 42
Potato, dill, and mustard seed-crusted walleye, served with a fresh cucumber-lemon relish and juniper-citrus vin blanc. Sautéed haricots verts. ◊ 38
Lamb ragú served over pappardelle with saffron, fennel, pistachio and mint. 38
Roasted game hen, served over pumpkin and lacinato kale with an agave-lime chicken reduction, black lime. ◊ 36
Fresh Hokkaido sea scallops, seared and served with butternut squash puree, prosciutto ham, and truffled Nappa cabbage. ◊ 50
FIN
Beer S’mores~ house-made graham crackers, milk stout marshmallow and hopped dark chocolate ganache. 12
Butterscotch mousse with whiskey-orange whipped cream and caraway brittle. ◊ 12
Flourless chocolate torte with passionfruit curd and crystallized ginger. ◊ 12
Golden apple galette~ golden apples layered over aniseseed cream cheese in a pastry crust. ◊ 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.