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

Brunch menu, served Sundays from 10 am to 3 pm.


Duck bao~ Steamed bun sandwiches with gingered duck, fried pickles, spinach and hoisin.

Artisan Cheeses with fresh and dried fruits, Spanish chorizo, nuts and olive oil torta. ◊

Lobster, corn and scallion bread pudding with Parmesan cream sauce.

Today’s Soup                     cup  4.5      bowl   7.5


Sweet Breakfast

Buttermilk and sweet potato pancakes with toasted  pecans, Bourbon butter and spiced maple syrup.

Crêpes filled with house-made ricotta cheese, served over cardamom sautéed pears, with lemon zest and fresh berries. Crispy pear garnish.

Pistachio-honey waffle~ Belgian waffle with house-made sweet ricotta, toasted pistachios and honey.


Savory Breakfast

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

Red chili chilaquiles ~ chilaquiles with red chili sauce, shredded chicken, black beans and cotija cheese. Garnished with a fried farm egg and sour cream, and served with sautéed spinach.  ◊

Steak and eggs~ shaved ribeye and poached eggs on potato cakes with roasted peppers and bay leaf butter. ◊

Cream cheese scramble~ Scrambled farm eggs with capers, Kalamata olives, red onion and cream cheese.  Served with crispy potatoes and sautéed spinach.  ◊
With smoked salmon:   15



Underground salad~  lettuces and root vegetable greens with gingered beets, turmeric-spiked parsnips, breakfast radishes, sunchoke chips and roasted peanuts.  Honey-horseradish dressing.  ◊

Grilled Mexican white shrimp, served over a salad of epazote, mizuna and spinach in a chipotle-walnut dressing, with marinated mushrooms. Crispy sweet potato garnish.   ◊

Shaved porchetta sandwich~ slow-cooked pork loin and belly, thinly sliced and served on French bread with melted fresh mozzarella, fresh arugula and salsa verde aioli. Served with mixed greens.

Feast grilled cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll.  Served with mixed greens.

Braised and fried artichokes, served with sugar snap peas and asparagus, yogurt cheese, pickled peppers, sun-dried tomato pesto and sauce verte. ◊

Sautéed redfish with spaghetti squash waffle,  pipián-tossed green beans and huitlacoche cream.  ◊




ABC~ Aperol, Bauchant & Cava. Orange twist.

Gilded Lily~ Le Contesse Rosé of Pinot Noir , Brut, Fallen Pony Blended Gin, raspberry-infused St. Germain, served over ice, mint sprig.

Bloody Mary~ Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper. Salad bar garnish.



House-made ricotta with extra virgin olive oil, candied kalamata olives and shaved dark chocolate. Served on a thin slice of dark chocolate cake.   ◊

Whiskey-molasses oat pancakes with caramelized winter squash.

Individual dark chocolate-Bourbon cake with white pepper-cream cheese frosting and cardamom-spiced orange.

Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika.  Candied hazelnut garnish.
9.5 (a portion benefits the Girl Scouts)

Buttermilk tiramisú with caramelized pears.

Ice cream we made here ◊

Chocolate truffle cookies
.80 each


◊~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.

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