Menu
May menu- June menu begins the first Tuesday in June
Just Getting Started
Frogs’ Legs Almondine with grapefruit, cucumber, watercress and sieved egg yolk. §§
7
Yellowtail Crudo with watermelon, fresh shiso, lemon and dry Vermouth. §§
8
Eggplant Napoleon~ crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
6.5
Wild Mushroom Sformato with roast garlic-goat cheese cream and crisps. §§
6.5
Today’s Soup
cup 3.75 bowl 6.5
Greenery and Other Salads
Mixed Green Salad with your choice of dressing~ Balsamic Vinaigrette §§ AnchovyVinaigrette §§ Truffle Oil Vinaigrette §§ Three Citrus Dressing §§
4.25
Nasturtium Citrus Caprese Salad~ citrus-marinated fresh mozzarella, fresh basil, tomatoes, and nasturtium leaves and blossoms in extra virgin olive oil. §§
11
Watercress Salad with watermelon radishes, fennel and tangerines in a truffle oil vinaigrette. §§
10
Warm Salad of butterbeans, shishito peppers, fennel and salt cod, tossed with an anchovy vinaigrette and served over Romaine hearts with toasted breadcrumbs. §§
10
Next to Your Dinner
Smoky Soybean Succotash~ sautéed corn, smoked red peppers, soybeans, onions and okra. §§
6
Charred green eggplant with asparagus, olives and buttermilk yogurt sauce. §§
6
English Pea Gratin with fresh tarragon, cream, leeks, lemon peel and breadcrumbs. §§
6
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. Served with mixed greens.
10
Reuben Sandwich~ Classic sandwich of Feast’s house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye with a side of mixed greens.
10
The Main Thing
Game Hen Cacciatore~ braised game hen with aromatic vegetables, tomatoes and wild mushrooms, served with zucchini ribbons in a yellow pepper and oregano cream sauce.§§
16.5
Lobster Agnolotti ~ two large ravioli filled with Maine lobster, burrata cheese and truffled honey. Served over sautéed spinach with saffron beurre blanc and toasted pine nuts.
19.5
Grilled Onglet, served with beet marmalade, seared fingerling potatoes in ginger crème fraiche, and sautéed broccolini. §§
20
Seared Duck Breast with buttermilk yogurt sauce, asparagus, charred green eggplant, and olives. Green apple garnish. §§
17.5
Pumpkinseed Crusted Beets served over grilled red onions, citrus and cavolo nero with horseradish whipped cream. §§
14
Sushi-grade New Zealand Salmon, grilled and served with a relish of pickled grapes, lemon zest and cashews, over sesame rice and crispy Swiss chard.§§
21
Sautéed Escalopes of Pork with smoky soybean succotash, cornbread and onion-mustard sauce. §§
17
Fin
Pavlova with fresh fruit and passionfruit puree. §§
7
Beer S’mores~Shortbread cookie with milk stout marshmallow, glazed with hopped chocolate ganache.
7
Banana Crumble with whipped cream.
7
Black Bottom, Black Top Coconut Bavarois~ chocolate custard, coconut milk gelee and chocolate ganache. §§
7
Ice Cream We Made Here §§
7
Chocolate Truffle Cookies
.65 each
