April menu- May menu begins the first Tuesday in May
Just Getting Started
Marinated Grilled Quail medallion with red and gold beets and a coconut-tahini custard. Served with candied lemon zest and watercress. *
Yellowtail Crudo two ways: with soubise, tangerine and jalapeño; and with fennel, oven-cured tomato and mustard oil. Garnished with Maldon sea salt.* §§
Yam and Potato Pancakes with lime aioli, chopped peanuts, fresno chilies and cilantro.
Burrata Cheese, minted English pea sauce, tempura lemon and sunflower seeds. Served with grilled bread and butternut jam. §§
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 §§ Spiced Tomato Vinaigrette §§ Honey Lemon Dressing §§
Grilled and Chilled Sea Scallops with avocado, baby corn and fresh mizuna in a cumin vinaigrette. Served with a chipotle crema.§§
Fennel Salad~ grilled fennel, raisins and Kalamata olives in a honey-lemon dressing, served over Belgian endive, radicchio and radishes. §§
Flank Steak Salad~ marinated, grilled and chilled sliced flank steak, served over Romaine lettuce tossed in a spiced tomato dressing. Garnished with Marcona almonds, green olives, sauce Romescu, and orange peel. §§
Next to Your Dinner
Porcini-infused White Polenta with a 63˚farm egg and fresh arugula. §§
Masa fries with pipian, chilies, cilantro and radishes.
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.
Grilled Mahi Sandwich, served on a brioche bun with anchovy gremolata, fried tomato, Romaine lettuce and mascarpone.
The Main Thing
Grilled Orange-Glazed Hanger Steak with black beans, tomatillo pipian, chilies, cilantro and radishes. Served with masa fries. §§ * 26
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. §§
Roast Leg of Lamb with honey, green olives and roasted Yukon Gold potatoes. Served with spinach and almonds §§ *
Horseradish-Crusted Chicken Breast, crusted with horseradish and panko and served with heirloom tomatoes and fresh basil. Served with smoked olive oil and grilled lemon.
Sautéed Maine Lobster and Sea Scallops, served over shrimp and cauliflower hash, with coconut milk reduction, tat soi and vadouvan. §§
Confit of Duck leg and thigh, served with ginger-beet ravioli and a sauté of kale, shiitake mushrooms, ginger, shallots and St. André cheese.
Chestnut Crepes~ Chestnut flour crepes filled with house-made ricotta cheese, walnuts and dried cherries and apricots. Drizzled with spiced agave nectar. §§
Exploradora~ Girl Scout Cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Roasted Strawberry Shortcake with whipped cream.
Tres Otras Leches Cake~ White cake soaked in three “milks”: Almond milk, goat’s milk and coconut milk.
Earl Grey Chocolate Mousse Cake~ Honey-bergamot cake layered with Earl Grey chocolate mousse and garnished with candied orange zest.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free