July menu- August menu begins the first Tuesday in August
Just Getting Started
Chickpea Flour Crepes filled with curry leaf-braised lamb, oven-cured tomatoes, fresh and dried chickpeas and carrots. §§
Parmesan Panna Cotta with pine nut crust, Feast garden basil, tomato and cauliflower. §§
Squash Blossoms ~ Three squash blossoms stuffed with house-made ricotta cheese, battered, fried and served with garlic honey and basil oil. Garnished with toasted hazelnuts.
Fresh Mussels, out of the shell, house-cured bacon, ginger, basil and Marcona almonds. Served with celery leaves and flatbread. §§
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 §§ Caraway-Cider Vinaigrette §§ Bacon-Chive-Parmesan Yogurt Dressing §§ Sesame-Lemon Vinaigrette§§
Oil-poached Shrimp, served over vanilla bean-tossed shaved honeydew melon with cucumber-orange relish and baby spinach.
Vegetable Salad~ beet hummus, blanched brassicas, baby carrots, radishes and zucchini crisps with goat cheese, pea shoots, Sherry vinegar syrup and mustard seeds and oil. §§
Grilled Romaine and Asparagus Salad with roasted sweet potatoes and bacon-chive-Parmesan yogurt dressing. Served with sauce verte, heirloom tomatoes and Kalamata croutons. §§
Next to Your Dinner
Smoky Soybean Succotash~ sautéed corn, smoked red peppers, soybeans, onions and okra. §§
Cinnamon Garlic Manchego Cheese Fries. §§
Collard Greens Sandwich on a biscuit.
~ with house-cured bacon
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Beeler’s Haluka Pork Ham~ Served on a French roll with caraway-cider vinaigrette, sliced pear, Chimay cheese and spinach. Served with mixed greens.
Egg Salad with house-cured salmon and fennel, beet and mustard seed slaw. Served on a brioche bun with mixed greens. 12
The Main Thing
Grilled Flatiron Steak with smoked garlic-farro soufflé, blueberry-leek soubise and a salad of watercress, Belgian endive and fresh tarragon. *
Rainbow Trout~ two fillets stuffed with bananas, avocados, cilantro and chilies. Served with black beans and sesame-lemon Romaine. Tahini crema. §§
Grilled Pork Tenderloin with smoky soybean succotash, onion-mustard sauce, and a dried tomato-collard green biscuit sandwich. *
Tea-Soaked Savory French Toast with Taleggio cheese. Served with seasonal mushrooms, English peas and pea tendrils, and shaved lemon.
Brined Boneless Pulled Chicken, tossed with fresh plums, baby bok choy, fresh water chestnuts and cashews. Served with a reduction of plum wine and fish sauce with scallion pancake. §§
Shrimp and Littleneck Clams, served with peach-almond lasagne, tomato-clam broth and brocollini. Garnished with crumbled boar bacon.
Chocolate Almond “Gianduja” Bar~ Frozen milk chocolate-almond butter mousse on a dark chocolate-almond butter crust, with Amaretto cream and candied orange.
Gorgonzola Carrot Cake~ Carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage.
Peaches & Herbs~ Basil-thyme cake with peach ice cream.
Goat Cheese Napoleon~ Whipped goat cheese layered with pastry crisps, fresh and macerated blackberries, pistachios and tarragon syrup.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
This Week’s Requests
Each week through the summer, we honor a handful of our guests’ requests for dishes they’ve enjoyed with us in the past, or dishes they’d like to see us prepare. We’ll be changing this portion of the menu each week throughout the summer.
Week 7, July 21 – July 27
Lobster, Corn and Scallion Bread Pudding with Parmesan cream sauce.
Hot Dogg! Lightly smoked Polish dog with house-made ketchup, mustard and relish. Served with fries and a side salad.
Mushroom Trio: assortment of wild mushrooms, sautéed, tempura fried, and a ragout with leeks and mascarpone. Served with porcini-infused white polenta, a 63˚farm egg and fresh arugula.
Tempura Figs with saffron ice cream and honey.
§§ 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.