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.
Pear flatbread~ Grilled flatbread with rosemary-smoked pears, Taleggio cheese, truffle oil and fresh arugula.
Burrata cheese with fresh tarragon, butternut jam, pistachios and arugula. Served with pita crisps.
Spiced cured pork loin, sliced thinly and served chilled with slow-cooked egg, frisée, chickpeas and cured tomatoes. ◊
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.
Coconut French toast with banana-mango syrup.
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
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
Beef salad~ salad of marinated grilled and chilled flank steak, served over fresh and grilled Romaine lettuce with oregano oil, toasted pine nuts and grilled eggplant. Served with Greek yogurt and dried Kalamata olives. ◊
Griddled Scottish salmon, served over a salad of French green lentils in a Dijon vinaigrette. Fresh tomato and Belgian endive. * ◊
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)
Feast grilled cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Red curry custard, served over steamed rice and sautéed spinach with rice-crusted onion rings, cilantro, mint and scallion. ◊
Sautéed sturgeon with apricot chutney, mustard greens, and smoked cream. Served with kohlrabi-potato-turnip gratin.
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.
Coffee-cardamom chocolate bar~ vanilla bean sablé and coffee-cardamom custard, glazed with dark chocolate.
Roasted strawberry shortcake with whipped cream.
Cocoa roulade~ flourless cocoa genoise filled with horchata whipped cream and served with a slice of dark chocolate-almond ganache and poha. ◊
Gorgonzola carrot cake ~ carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage.
Warm apple tart with Raclette custard and fresh thyme.
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.