September menu- October menu begins the first Tuesday in October
Just Getting Started
Roasted Duck Liver and Onion Dumplings, served with pancetta, frisée and salsify.
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.
Grilled Shark Chilaquiles, free-form, with white beans, black garlic, smoked tomatoes and horseradish cream with chives. §§ 9.5
Stuffed Potato Crisps~ crispy potato pinwheels stuffed with fresh avocado and served over a tomato-red pepper-almond relish.§§ 7.5
cup 3.75 bowl 7
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Horseradish-Orange Dressing §§ Honey-Tarragon Vinaigrette §§ Sesame-Lemon Vinaigrette§§
Grilled Sturgeon, served over baby spinach tossed in a creamy horseradish-orange dressing. Garnished with crispy zucchini threads. §§
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. §§
Beef Carpaccio with a salad of fresh flowers and butter lettuce, tossed in a honey-tarragon vinaigrette. Potato gaufrette garnish. §§
Next to Your Dinner
Gigante Beans with sautéed kale and fried shallots. §§
Cinnamon Garlic Manchego Cheese Fries. §§
Tempura fried asparagus with a 63° farm egg and shaved Parmesan cheese.
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Braised Duck and Sweet Potato~ Served pressed on focaccia with fresh arugula, ginger-cranberry chutney and aioli. 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.
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. §§
House-made Udon Noodles with pork two ways, bird’s eye chili broth, baby bok choy and shiitake mushrooms. 63° farm egg and green onion garnish.
Smoked Sweet Corn Ravioli with slow-cooked leeks, house-cultured butter, fennel powder and lime zest. Garnished with Feast garden purple basil.
Seed-crusted Boneless Chicken Breast, sautéed and served with chicken fat toast and carrots, leeks and spinach.
Washington Oysters and Scottish Salmon, sautéed and served over a ginger-potato-red pepper hash with Sherry vin blanc, watercress and fried onions. §§ *
Grilled Quails and Snails~ two quails with wild rice-and-snail stuffing, served with sautéed snails, smoked beets, seared mushrooms and beet reduction. §§
Chocolate Buttermilk Bombe~ White chocolate buttermilk mousse and buttermilk cake in a chocolate bombe with a citrus-buttermilk anglaise and an almond cookie.
Ricotta-Almond Fritters with aniseed glaze and strawberry-anise preserves.
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
§§ 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.