October menu- November menu begins the first Tuesday in November
Just Getting Started
Roasted Duck Liver and Onion Dumplings, served with pancetta, frisée and salsify.
Coconut Rice Cakes with celery hearts and leaves, shiso, chilies, dry vermouth and curried cashews.
With Hamachi Crudo §§ 10
Without §§ 7
Pumpkin Custard with cocoa-simmered mirepoix and crispy pork. §§
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 §§ Pecan Vinaigrette§§
Grilled Sturgeon, served over baby spinach tossed in a creamy horseradish-orange dressing. Garnished with crispy zucchini threads. §§
Grilled Persimmon Salad with panko-crusted brie, roasted pecans and pomegranates. Served over spinach and arugula in a pecan vinaigrette).
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. §§
Quinoa-crusted Fontina cheese, served over tomato spaetzle with Sonoran Mushroom Company mushrooms.
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.
Dehydrated Olive Cheesesteak~ thinly sliced New York steak, sautéed and served with dehydrated Kalamata olives and Fontina cheese and arugula pesto. Served on a French roll with mixed greens.
The Main Thing
Grilled Beef Tenderloin with quinoa-crusted Fontina cheese, tomato spaetzle with Sonoran Mushroom Company mushrooms, and mustard greens.*
Griddled Branzino with saffron cream, crispy shredded carrot and beet, grilled asparagus and fried Swiss chard leaves. Served with mashed potatoes. §§
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.
Passionfruit Panna Cotta with freeze-dried lychee and basil syrup. §§
Dark Chocolate Bread Pudding, studded with pistachio pralines and chocolate chunks. Served with coffee-cardamom crème anglaise.
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.