Feast's brunch menu is served Sundays from 10 am to 3 pm. Enjoy sweet and savory brunch options as well as appetizers and lunch dishes.
Brunch menu, served Sundays from 10 am to 3 pm.
Olive oil tomato cake with heirloom cherry tomatoes, Feast garden herbs and goat cheese frosting.
House-made ricotta cheese wrapped in beet-cured sea bass and cantaloupe. Finished with extra virgin olive oil and Maldon sea salt. ◊
Tempura fried softshell crab, stuffed with double cream brie and fresh arugula and wrapped in prosciutto ham. Served with garlic honey and basil oil.
Today’s Soup cup 4.5 bowl 7.5
Blue corn waffle~ Belgian waffle with house-made cajeta, roasted pecans and fresh berries.
Crêpes filled with house-made ricotta cheese, served over cardamom sautéed pears, with lemon zest and fresh berries. Crispy pear garnish.
Espresso French toast with Amaretto whipped cream and ground fennel seed.
Eggs Benedict~ house-made English muffin with Canadian bacon, poached eggs and Hollandaise sauce. Served with crispy potatoes and sautéed spinach. *
Substitute lobster for Canadian bacon: 16
Sopes and eggs~ two scrambled farm eggs on masa cakes with red chili sauce, farmer’s cheese and refried black beans. Served with cabbage and radishes.
With house-made pork chorizo: 14
Corned beef hash~ house-corned beef with potatoes and onions, served with two poached farm eggs and sautéed spinach. * ◊
Cauliflower Omelette~ filled with roasted cauliflower puree, ground caraway seeds, and crispy fried artichoke hearts. Served with crispy potatoes and sautéed spinach. ◊
Fried chicken salad~ salad of baby spinach, watermelon and Parmesan panna cotta with fried chicken breast, fresh dill dressing and toasted almonds.
Salmon-scallop salad~ Sautéed Scottish salmon and New Bedford sea scallops served over a salad of strawberries, sea beans, curly and Belgian endive. Tossed in a honey citronette. * ◊ 27
Croque Monsieur~ Classic French ham and Gruyere sandwich broiled with béchamel sauce and cheese. Served on brioche with mixed greens.
Croque Madame (add a fried farm egg) 13.5
Feast grilled cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Warm salad of fennel, sugar snap peas, radish and roasted corn on English pea and roasted corn pancakes. Served with crispy leeks.
Rice-crusted Arctic char, served with agave-roasted onion, fresh mint and radicchio. Tempura green beans and crème fraiche. * ◊
ABC~ Aperol, Bauchant & Cava. Orange twist.
Anjou et Moi~ Belvedere Vodka, Mathilde pear liqueur, lemon and lime.
Bloody Mary~ Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper. Salad bar garnish.
Double chocolate-cream cheese cake~ flourless chocolate cake layered with white chocolate cream cheese mousse and a passionfruit glaze. ◊
Verrine~ whipped pistachio cream, crumbled rice cookies, lemon peel and tahini butterscotch layered into a glass with dried roses and lemon verbena. ◊
Peanut butter-banana tart~ tart filled with peanut butter mousse, sliced bananas and candied peanuts.
Macaroons, Macaron-style~ coconut sandwich cookies with chocolate, caramel and fruit fillings. ◊
Ice cream we made here ◊
Chocolate truffle cookies
◊~dishes can be prepared gluten-free.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your riskof foodborne illness.
-a split plate fee of $3.00 applies to split dishes.
-a gratuity of 20% will be added to the check for parties of six or more guests; 20% for six or more with separate checks. Thank you.