Feast

Mother’s Day Specials

doug.levy — Mon, 13 May 2013 04:00:53 +0000

Yes, we know a number of restaurants offer a lavish buffet on Mother’s Day. Feast is not one of them. We feel it’s disrespectful to offer you an array of tepid overcooked eggs, dry seafood and stale everything else and charge you 50 or 60 dollars for the privilege. Instead, we’ll be offering our regular brunch and dinner menus plus a handful of specials, all prepared when you order them rather than sitting (with any luck) under a sneeze guard. We’ll fill up, so please make your reservation now. Call 326-9363.

Thank you.

Appetizers

Sautéed Lobster with candied kumquats, blood oranges, cucumbers and celery leaves. §§
12.5

Date Plate~ grilled crostini spread with hummus and topped with Manchego-stuffed, pancetta-wrapped dates. §§
7

Entrees

Game hen two ways: brined & roasted breast, confit of leg in robiola soft polenta, served with baked ratatouille and pan jus. §§
20

Rack of lamb with fresh and fried lacinato kale, minted yogurt sauce, port wine reduction and turmeric-couscous fritters. §§
30

Seared fresh Alaskan Halibut with shiitake-lemon risotto, shrimp broth and fava beans. Garnished with crispy carrot threads. §§
25

Sweets

A plate of mini desserts~ lemon meringue tartlet, tiny strawberry shortcake, double chocolate torte, crème brulee puff.
8

May menu- June menu begins the first Tuesday in June

doug.levy — Mon, 06 May 2013 04:47:01 +0000

Just Getting Started

Housemade Ricotta with fresh sorrel and arugula, extra virgin olive oil, and pickled and fried anchovies. Risotto “croutons.”
8

Savory Pound Cake with Bay Butter Poached Shrimp, pink peppercorns and micro cucumber greens.
8.5

Buttermilk Panna Cotta, housemade seeded crackers, watermelon, Parmesan and mint.
7.5

Quail and Snail~ Grilled marinated quail breast and sautéed escargots on a polenta cake with a relish of black garlic, pancetta, parsley and Niçoise olives. §§
8.5

Today’s Soup
cup 3.75 bowl 6.5

Greenery and Other Salads

Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ Balsamic Vinaigrette §§ Basil PestoVinaigrette §§ Creamy Oregano §§ Agrodolce §§
5

Shaved Vegetables all’Agrodolce~ carrots, fennel, radishes, beets and cabbage tossed in a sweet and sour dressing with fresh herbs. Walnut, boiled egg and gorgonzola garnish. §§
9

True Cod Salad~ Romaine lettuce tossed in creamy oregano dressing with sautéed fresh true cod, chickpeas and roasted piquillo peppers. §§
12

Salad of Seared Gnocchi and English Peas tossed in basil pesto with fresh lemon and crimini mushrooms. Served over mixed greens tossed in a basil pesto vinaigrette.
9.5

Next to Your Dinner

Nutted Wild Rice Pancakes with stir-fried vegetables and tamarind drizzle.
7

Porcini Powder Fried Artichoke Hearts and Lovage with malt vinegar aioli.
7

Eat Your Greens~ Asparagus, English peas and baby bok choy in green sauce. Garnished with sesame seeds. §§
7

Between Bread

Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
9

Fried Calamari on a buttermilk roll with tomato jam, romaine lettuce and smoked blackberry aioli.
10

Reuben Sandwich~ Classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye. Served with mixed greens.
11

The Main Thing

Grilled and Fried Paillards of Chicken with smashed new potatoes, braised shallots, candied lemon and Castelvetrano olives. Served with sautéed spinach and brown chicken jus. §§
16.5

Grilled Duck Breast with pickled golden raisins, green sauce, jasmine rice and baby bok choy. Served with crispy five-spice wontons and cracklings. §§
18

Braised Short Ribs of Beef with potato cream, fried artichoke hearts and lovage. Tarragon-Syrah glaze.§§
24

Battered Cauliflower with onion-stuffed Swiss chard, sauce Romescu and toasted almonds. §§
15

Tamarind-Glazed Butterfish, nutted wild rice pancakes, annato shrimp and stir-fried vegetables.
23

Savory Tart of Braised Pork, rhubarb and chicken liver mousse, served with sautéed Swiss chard and lemon demiglace.
17

House-made Fettucine with swordfish meatballs, Niçoise olives, spinach, orange zest and chervil.
19

Fin

Exploradora~Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
7

Verrine of rice pudding, golden raisins, pistachio custard, fresh raspberries and cookie crisp. §§
7

Lemon Shortcake~Housemade shortcake with candied lemon and lemon-saffron whipped mascarpone. Pine nut garnish.
7

Flourless Chocolate Cake with ganache and sesame brittle. Served with orange syrup. §§
7

Ice Cream We Made Here §§
7

Chocolate Truffle Cookies
.65 each

§§ items marked with this symbol can be prepared gluten-free

April’s wine tasting- Pinot Blancs from everywhere.

doug.levy — Sun, 28 Apr 2013 22:30:39 +0000

Hi ho, Feastlings.

I don’t know about you, but I felt a little bit gypped. Last weekend I left work in a sweatshirt, and by Monday, the thermometer had already hit 92 degrees. Why someone who dreads the heat like I do lives in Tucson year after year, I couldn’t say. I get sleepy. I get grouchy. I bemoan my fate. Still, there’s one little twinkle I get in my eye when the warm weather comes: I remember summer wines. Yes, by the time it cools off- in January- I’m aching for big, rich Syrah, but now I’m ready for clean, bright white wine with fresh fruit, whispers of herbs, sheets of minerality and crisp acidity. Mmmm. Pinot Blanc. This month’s wines, then, are the wines I want in my refrigerator all summer long. If you want to taste them, the more the merrier. For a mere $25, you’ll get to taste all six of these wines as well as the foods that we’ve chosen to pair with them.. Call us at 326-9363 to save your spot at the tasting this Sunday the 28^th at 3:30 pm. Remember, reserving online or by email doesn’t guarantee you a spot. See you soon.

Pinot Blanc

2008 Tangent Pinot Blanc, Central Coast $17.00

This wine shows off flavors of apples and ripe pears, with a touch of pineapple. A nicely balanced wine, it is rich, full and round, but has a solid acid structure.

2011 Adelsheim Pinot Blanc, Willamette Valley $26.00

This 2011 Pinot Blanc features Granny Smith apple, tangerine and meadowfoam honey aromas, accented by hints of fennel. There’s a rich mouthfeel that is offset by the wine’s general raciness.

2008 Coltorenzio Pinot Blanc, Alto Adige $17.00

Straw yellow in color with green nuances, a fresh bouquet reminiscent of apple and pear;

crisp and zesty on the palate, round, fresh and juicy with excellent balance.

2010 Au Bon Climat Pinot Blanc/Pinot Gris, Santa Barbara $20.00

Blending these two grapes fashioned a wine with a generous fruitiness from the Pinot Gris contrasted with minerality from the Pinot Blanc. All the techniques used to make this wine are the same as the other Au Bon Climat white wines. The wine was 100% barrel fermented and completed malo-lactic fermentation. No new wood was used in making this wine, but the wine was barrel aged, sur-lee for 6 months. The invigorating aromas of stone fruits and pineapple are evident at ﬁrst sniﬀ/taste.

2009 Kubler Pinot Blanc, Alsace $17.00

Beautiful gray pearl with opalescent shades. Its nose rolls between vetiver and saline characters. Fresh vegetal furits (apple, green plum,bergamot) up front, with full body balanced by tangy notes on the finish.

2010 Selbach-Oster Pinot Blanc $21.00

Sweet nose with pretty fruits, pineapple and pears. On the palate apples take the lead, softening to pear on the mid-palate. A bit of ginger on the mid-palate leads to lemon curd on the finish. There is an underlying salinity from start to finish. This wine offers pleasant flavors and interesting layers for a reasonable price.

April menu- May menu begins the first Tuesday in May

doug.levy — Mon, 01 Apr 2013 05:32:18 +0000

Just Getting Started

Housemade Ricotta with fresh sorrel and arugula, extra virgin olive oil, and pickled and fried anchovies. Risotto “croutons.”
8

Buttermilk Panna Cotta, housemade seeded crackers, watermelon, Parmesan and mint.
7.5

Shrimp and hamhock terrine, mustard beer aioli and radishes. §§
9

Quail and Snail~ Grilled marinated quail breast and sautéed escargots on a polenta cake with a relish of black garlic, pancetta, parsley and Niçoise olives. §§
8.5

Today’s Soup
cup 3.75 bowl 6.5

Greenery and Other Salads

Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ Balsamic Vinaigrette §§ Basil PestoVinaigrette §§ Creamy Oregano §§ Agrodolce §§
5

Shaved Vegetables all’Agrodolce~ carrots, fennel, radishes, beets and cabbage tossed in a sweet and sour dressing with fresh herbs. Walnut, boiled egg and gorgonzola garnish. §§
9

True Cod Salad~ Romaine lettuce tossed in creamy oregano dressing with sautéed fresh true cod, chickpeas and roasted piquillo peppers. §§
12

Salad of Seared Gnocchi and English Peas tossed in basil pesto with fresh lemon and crimini mushrooms. Served over mixed greens tossed in a basil pesto vinaigrette.
9.5

Next to Your Dinner

Nutted Wild Rice Pancakes with stir-fried vegetables and tamarind drizzle.
7

Porcini Powder Fried Artichoke Hearts and Lovage with malt vinegar aioli.
7

Eat Your Greens~ Asparagus, English peas and baby bok choy in green sauce. Garnished with sesame seeds. §§
7

Between Bread

Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
9

Fried Calamari on a buttermilk roll with tomato jam, romaine lettuce and smoked blackberry aioli.
10

Cured and Roasted Pork Loin, thinly sliced, with pickled fennel, radishes and orange aioli on a French roll. Served with mixed greens.
11

The Main Thing

Grilled and Fried Paillards of Chicken with smashed new potatoes, braised shallots, candied lemon and Castelvetrano olives. Served with sautéed spinach and brown chicken jus. §§
16.5

Grilled Duck Breast with pickled golden raisins, green sauce, jasmine rice and baby bok choy. Served with crispy five-spice wontons and cracklings. §§
18

Braised Short Ribs of Beef with potato cream, fried artichoke hearts and lovage. Tarragon-Syrah glaze.§§
24

Beet, Carrot and Asparagus French Toast with citrus mascarpone, kale and black garlic, and tarragon creamed English peas.
14.5

Tamarind-Glazed Butterfish, nutted wild rice pancakes, annato shrimp and stir-fried vegetables.
23

Grilled Pork Tenderloin, served over Native Seeds/SEARCH Four Corners Golden Bean Cakes with seared bananas, spiced squash and haricots verts. Frangelico sauce.
19

Seared New Bedford Sea Scallops and Fresh Uni, served over blood orange risotto with sautéed mustard greens and sauce Nantua. Sunchoke chip garnish. §§
23

Fin

Exploradora~Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
7

Verrine of rice pudding, golden raisins, pistachio custard, fresh raspberries and cookie crisp. §§
7

Chocolate, Caramel and Raspberry Meringues with Port wine crème anglaise. §§
7

Flourless Chocolate Cake with ganache and sesame brittle. Served with orange syrup. §§
7

Ice Cream We Made Here §§
7

Chocolate Truffle Cookies
.65 each

§§ items marked with this symbol can be prepared gluten-free

Easter Menu

doug.levy — Mon, 01 Apr 2013 04:00:42 +0000

A few special dishes for Easter

As much as a buffet sounds voluminous, we’re not too excited about the idea of tepid food that’s been sitting around all morning, and we’re guessing you don’t necessarily want to spend fifty dollars a person on Brunch. So we’re offering our normal Brunch menu until 3 pm, and then our normal lunch and dinner menu. We’re also offering a few special celebratory dishes for Easter. Here’s the menu:

Roast Leg of Lamb with cardamom-roasted citrus, garden herbs, roasted potatoes and fresh arugula. §§
24

Confit of Leg of Rabbit served over mustard-simmered English peas and wild mushrooms, with goat cheese mashed potatoes and a cassis glaze. §§
18

Torta Pasqualina ~ traditional Italian savory pie filled with spinach, ricotta, herbs and egg. Served with a side salad.
15

Roast Jambon Blanc with maple-Bourbon reduction, caramelized leek biscuits, and sautéed greens. §§
16.5

White Chocolate Easter Cake with fresh strawberries and pistachio buttercream.
7