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.
Roasted and fried baby root vegetables with celtuce and farro. Served with Romaine cream.
House-made ricotta cheese wrapped in beet-cured sea bass and cantaloupe. Finished with extra virgin olive oil and Maldon sea salt. ◊
Pork spare ribs with lemon, oregano, Greek yogurt and roasted dates. ◊
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.
Sherried French toast with quince paste glaze and shaved Manchego cheese. Marcona almond garnish.
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
Shakshuka~ two farm eggs poached in curried tomato sauce over crusty house-made bread. Served with sautéed spinach. *
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. ◊
Game hen salad~ roasted and smoked game hen over pea shoots and watermelon radishes in honey-buttermilk dressing. Garnished with dehydrated Niçoise olives. ◊
Shrimp & octopus~ Grilled shrimp and octopus served over a salad of cannellini beans and vegetables, butter lettuce and peppadews. Served in a sorrel pesto with a crispy borage garnish. ◊
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.
Asparagus-leek tartlettes with caramelized carrots, sweet pepper oil and shallot whipped cream.
House-made pork sausage with a fried farm egg and sautéed shrimp. Served over toasted brioche with grilled asparagus and sauce Béarnaise. *
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. ◊
Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Saffron & crème fraiche panna cotta with cara cara oranges, Marcona almonds and shiso. ◊
Grapefruit-buttermilk cake with avocado-cucumber sorbet and Maldon sea salt.
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.