August menu- September menu begins the first Tuesday in September
Just Getting Started
Chickpea Flour Crepes filled with curry leaf-braised lamb, oven-cured tomatoes, fresh and dried chickpeas and carrots. §§
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
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 §§ Horseradish-Orange Dressing §§ Bacon-Chive-Parmesan Yogurt Dressing §§ 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. §§
Grilled Romaine and Asparagus Salad with roasted sweet potatoes and bacon-chive-Parmesan yogurt dressing. Served with sauce verte, heirloom tomatoes and Kalamata croutons. §§
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.
Brined Boneless Pulled Chicken, tossed with fresh plums, baby bok choy, fresh water chestnuts and cashews. Served with a reduction of plum wine and fish sauce with scallion pancake. §§
Shrimp and Littleneck Clams, served with peach-almond lasagne, tomato-clam broth and brocollini. Garnished with crumbled boar bacon.
Chocolate Almond “Gianduja” Bar~ Frozen milk chocolate-almond butter mousse on a dark chocolate-almond butter crust, with Amaretto cream and candied orange.
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
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 12, August 25 – August 31
Cotton Candy Shrimp~ oyster-glazed Mexican white shrimp with sesame seeds, wrapped in ginger-garlic cotton candy.
Fresh and Fried lacinato kale and Brussels sprouts with slivered almonds, dates and pomegranates. Tossed in a goat cheese dressing. §§
Tenderloin of Wild Boar, grilled and served with asparagus, turnip fries, fresh and dehydrated kalamata olives, and orange-molasses reduction. §§
Chocolate Mocha Tart~ Dark chocolate brownie tart with mocha mousse and coffee crisp.
§§ 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.