August menu- September menu begins the first Tuesday in September
Just Getting Started
Cauliflower pancakes with anchovy aioli, fresh dill and fried capers.
Pickled Shrimp and Fried Smelts, served over white beans and Spanish chorizo with lettuce juice and kale. §§
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.
Cinnamon Garlic Manchego Cheese Fries. §§
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 §§ Agrodolce Dressing §§ Fresh Herb Vinaigrette §§ Niçoise Olive Vinaigrette §§
Sautéed Calamari Salad with roasted peppers, Kalamata olives and an agrodolce dressing. Served over spinach and amaranth.§§
Watermelon Salad ~ Fresh red and gold watermelon with arugula, shaved fennel and Parmesan cheese, drizzled with Niçoise olive tapenade. §§
Grilled Romaine and Radicchio Salad with bresaola, fresh shaved parmesan, and Castelvetrano olives. Served with lemon and olive oil. §§
Next to Your Dinner
Fez Carrots ~ baby carrots, spiced with Moroccan spices, honey and fresh mint. §§
Grilled Asparagus with corn fritters and sugar-poached tomatoes. §§
Logan Turnpike Mill Grits with Cambozola creamed spinach. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Fried Oyster BLT ~Fried fresh Gulf oysters with house-cured bacon, lettuce, tomatoes and roasted garlic aioli on a French roll. Served with mixed greens.
Steak Sandwich~ Thinly sliced Ribeye with Cambozola creamed spinach on a French roll. Served with mixed greens.
The Main Thing
Grilled Flatiron Steak with sautéed chicken livers, corn fritters and sugar-poached tomatoes. Served with grilled asparagus.
Pan-roasted Sablefish, served skin-on with warm tomatillo relish, fresh radishes, lime crema and spiced tortilla strips. §§
Grilled Boar Tenderloin with pickled cherries, beet gaufrettes, lacinato kale and Logan Turnpike Mill grits. Tarragon-pistachio pesto. §§
Beet and Almond Butter Ravioli with dehydrated lemon and tomato, in a sauce verte with crispy onions.
Roasted Half Chicken with passionfruit glaze, served over tabbouleh, heirloom cherry tomatoes, papaya and okra with Feast garden blue basil.
Seared Sea Scallops, served over spoonbread with celery and lovage, orange and laurel cream. §§
Roasted Strawberry Shortcake with whipped cream.
ChocolateTorte with strawberry-fennel ganache and strawberry-fennel Chantilly.
Banana Crumble with whipped cream.
Peaches & Herbs~Basil-thyme cake with peach ice cream.
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 13, August 27- August 30
Date Plate~ grilled crostini spread with hummous and topped with Manchego-stuffed, pancetta-wrapped dates. §§
Fresh and Fried lacinato kale and Brussels sprouts with slivered almonds, dates and pomegranates. Tossed in a goat cheese dressing. §§
Crawfish Etouffée~ Crawfish tails simmered with vegetables in a rich and spicy sauce. Served over rice.
Warm Sicilian Orange Cake with sugar glaze.
§§ items marked with this symbol can be prepared gluten-free