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.
May menu
Here’s the May menu; the June menu begins the first Tuesday in June. 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
Salsify and asparagus with preserved lemon, cucumber, marjoram and charnushka. Drizzled with Vermouth vinaigrette. ◊
16
Hamachi crudo with chilled salsa alla puttanesca. Crispy linguine garnish. ◊ 18
Sauteed kohlrabi with pioppino mushrooms, sun-dried tomato-tapioca fritters and green almond pesto. ◊ 17
Mussels Sadie~ fresh black mussels steamed in white wine with garlic, lemon and star anise. Served with country levain. ◊ 17
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 ◊ Vermouth vinaigrette ◊ basil pesto citronette ◊ truffle 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
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.
20
Grilled Romaine and asparagus salad with roasted sweet potatoes and bacon-chive-Parmesan yogurt dressing. Served with sauce verte, heirloom tomatoes and Kalamata croutons. ◊
18
NEXT TO YOUR DINNER
Salad of sweet peppers, red onion and sugar snap peas in an agrodolce dressing. Served with ube pancakes ◊
14
Gigante beans, oven-cured tomatoes and grilled fennel. ◊
12
Pickled chestnut mushrooms, tarragon-pea purée, and garlic-dusted poha. ◊
15
Red curry vegetables with rice. ◊
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
House-cured salmon~ beet-and-lemon cured salmon served open-faced on griddled brioche with dulse cream cheese, cucumber and togarashi. Served with mixed greens.
18
Braised short rib on a brioche bun with candied horseradish, mushroom reduction, fresh spinach and Fontina cheese. Served with mixed greens.
20
THE MAIN THING
Galette of leeks and Swiss chard, tomatoes, thyme and fennel pollen. Served with mixed greens. ◊
21
Add goat cheese ◊
24
Brined pork tenderloin, seared and served with a salad of sweet peppers, red onion and sugar snap peas in an agrodolce dressing. Served with ube pancakes. ◊
36
Grilled sarsaparilla- and sandalwood-rubbed hanger steak with bacon maque choux, miso demiglace and broccoli. * ◊
43
Roasted branzino served over gigante beans, oven-cured tomatoes and grilled fennel with a buttermilk sauce. ◊
42
Seared duck breast, served over red curry vegetables with caramelized pineapple. Served with jasmine rice. * ◊
38
Roast game hen, rubbed with za’atar and roasted, served with a potato-olive hash, game hen jus and Swiss chard. ◊
28
Seared Hokkaido scallops with pickled chestnut mushrooms, tarragon-pea purée, and garlic-dusted poha. ◊
45
FIN
Papaya-blueberry Eton mess~ blueberry compote, fresh papaya, crumbled meringue and vanilla whipped cream. ◊
12
Parmesan-honey panna cotta with shaved melon, fresh basil and orange flower water. Almond streusel topping. ◊
12
Chocolate-lemon upside down cake~ chocolate cake with lemon top, served with whipped cream and pine nuts.
12
Roasted strawberry shortcake, served warm with whipped cream.
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.