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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October menu

Here’s the October menu; the November menu begins the first Tuesday in November.  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

Blistered shishito peppers and roasted peanuts, served over carrot hummus with a gremolata of bitter greens, lemon, sumac and pomegranate seeds. Served with pita.  ◊ 17

Crabcake with lemon and pear brandy butter.  Served with crème fraiche and fresh tarragon.  21

Celery root, two ways- fried and puréed- with blackberry-cassis coulis, crispy lovage, and bleu cheese frico. ◊ 16

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 ◊ honey citronette ◊ maple vinaigrette ◊ apple vinaigrette ◊  9

Autumn panzanella~ roasted pumpkin, tomato, black kale, radicchio and torn sourdough tossed in an apple vinaigrette with fresh basil.  18

Crushed cucumbers in a lime-and-peanut dressing with red bell peppers and bean sprouts.  Served over Little Gem lettuce with cilantro and roasted peanuts. ◊ 18

Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck.  ◊ 20

 

NEXT TO YOUR DINNER

Mushroom risotto~ Desert Pearl oyster mushrooms in slow-cooked arborio rice.  Served with corn juice and fresh thyme. ◊ 16

Potato terrine with roasted tomato beurre blanc.  ◊ 14

Ratatouille~ pan-roasted eggplant, peppers and squashes with tomatoes and fresh basil. ◊ 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 pepper and onion~ an onion and a piquillo pepper, both stuffed with roasted cauliflower, almonds and raisins, both braised in mushroom broth and served over risotto with a sherried mushroom reduction.  ◊ 25

Roasted pork chop, cut from the rack, with roasted tomatillos and butternut squash, grilled corn, and spiced pumpkin seeds. Garnished with pickled onions and cilantro.  Smoked buttered demiglace.  ◊  40

Bavette steak~ seared 1855 bavette steak, served with Gorgonzola custard, crispy onions and demiglace.  Pickled chestnut mushroom garnish.  * ◊ 42

Petrale sole, wrapped around ratatouille and roasted.  Served over a zucchini soubise with a roasted tomato beurre blanc. ◊ 42

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

Mustard-yogurt shrimp, potato terrine and fresh lime leaf, with dill seed and brassicas. ◊ 36

 

FIN

Griddled angel food cake with gingered cherry preserves and goat cheese crème fraiche. ◊ 12

Lemon-laurel pot de crème with streusel brown butter. ◊ 12

Flourless chocolate torte with passionfruit curd and crystallized ginger. ◊ 12

Fig and walnut cake, served warm with a shot of walnut-fig milk.  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 walnut 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.