July menu- August menu begins the first Tuesday in August
Just Getting Started
Cauliflower pancakes with anchovy aioli, fresh dill and fried capers.
Cotton Candy Shrimp ~ Oyster-glazed Mexican white shrimp with sesame seeds, wrapped in ginger-garlic cotton candy.
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 §§ Basil-Orange Vinaigrette §§ Fresh Herb Vinaigrette §§ Niçoise Olive Vinaigrette §§
Fried Oyster Salad with black garlic, mustard croutons, and seasonal greens in a basil-orange vinaigrette. §§
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
Hash of potatoes, red onion, sweet peppers, ginger and avocado. §§
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.
Beet- and Anise-cured Salmon~ House-cured salmon with fennel-pepper slaw on sliced brioche. 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. §§
Smoky Farro Pudding with roasted grapes, garlicky walnuts, lemony greens and avocado brulée.
Roasted Half Chicken with passionfruit glaze, served over tabbouleh, heirloom cherry tomatoes, papaya and okra with Feast garden blue basil.
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.
Roasted Strawberry Shortcake with whipped cream.
ChocolateTorte with strawberry-fennel ganache and strawberry-fennel Chantilly.
Caramel and Coconut Custard with toasted quinoa crust. §§
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 9, July 30- August 5
Coconut Milk Ceviche~ Salmon, shrimp , tuna, and sweet and hot peppers in lime and coconut milk. Served with tortilla chips. §§
Pan Bagnat~ Oil-poached tuna on a French roll with hard-cooked eggs, anchovies, roasted red peppers, capers, fresh basil and romaine.
Sautéed Escalopes of Chicken with roast garlic and a Riesling vin blanc, served with mashed potatoes and sautéed kale. §§
Beignets filled with molten chocolate and pistachios.
§§ items marked with this symbol can be prepared gluten-free