February menu- March menu begins the first Tuesday in March
Just Getting Started
Roasted Marrow Bone with sliced potatoes, white anchovies, microgreens and tomato jam.
Brandade of salt cod and potatoes with currants and cassis, salmon roe and pumpernickel. §§
Spicy Chicken-fried Cauliflower with turmeric-honey-yogurt dipping sauce.
Artisan Cheeses with fresh and dried fruits, nuts and Ines Rosales olive oil torta. §§
Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
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 §§ Cumin Vinaigrette §§ Maple Vinaigrette §§ Creamy White Pepper Citronette §§
Grilled and Chilled Sea Scallops with avocado, baby corn and fresh mizuna in a cumin vinaigrette. Served with a chipotle crema.§§
Salad of Pea Shoots, watermelon radishes and poached pear. Drizzled with a creamy white pepper citronette and garnished with sheep’s milk cheese. §§
Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
Next to Your Dinner
Porcini-infused White Polenta with a 63˚farm egg and fresh arugula. §§
Rosemary-roasted fennel and green beans. §§
Artichoke-Potato-Celery Root Gratin with Feast garden oregano cream and panko breadcrumbs.
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Reuben Sandwich~ Classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye.
Star Anise-brined Pork Belly soft tacos, served with cabbage, cilantro and pickled onions. Served with mixed greens. §§
The Main Thing
Grilled Beef Tenderloin, served with dehydrated Niçoise olives, wild mushroom custard, with roasted marble potatoes and Romanesco cauliflower all’agrodolce. §§
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.
Sautéed Gulf Snapper, served over citrus chive rice and sautéed asparagus in an apricot-lobster -miso broth. §§
Grilled Loin of Venison with rose and prune bread pudding, served with rosemary-roasted fennel and green beans and a veal reduction.
Sous Vide Chicken Thighs with roasted Kabocha squash, grilled radicchio and arugula. Served with Caramelized leek and spinach vin blanc and candied caraway seeds. §§
Half Maine Lobster, sautéed and served with marble potatoes, sea beans and vanilla popcorn cream. Candied lemon garnish. §§ 29
Duck, Duck, Goose: Grilled duck breast with Brussels sprouts and white beans, sautéed duck livers with candied kumquats, and confit of goose with caramelized leeks, spätzle and kale in broth. §§
Flourless Lemon-Ricotta Cake with Amaretto whipped cream, almonds and candied lemon.§§
Exploradora~ Girl Scout Cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Stroopwafel with caramelized banana and sour cream-brown sugar ice cream.
Gingered Apple Cobbler with gingered biscuit crust. Served with whipped cream.
Winter Cocoa Pudding~ Steamed chocolate English-style pudding with dried apricots and plums. Served with apricot Schnapps.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free