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.
Sautéed octopus and crawfish tails, served over fingerling potatoes and haricots verts in gremolata. ◊
Today’s Soup cup 4.5 bowl 7.5
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.
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
Squash and eggs~ panko-crusted butternut squash with poached eggs, sautéed asparagus and a leek soubise.
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
White salad~ salad of shaved fennel, kohlrabi, Tête de Moine cheese and Castelfranco in a creamy Sherry vinaigrette. Served with Speck and pickled seeds. ◊
Griddled Scottish salmon, served over a salad of French green lentils in a Dijon vinaigrette. Fresh tomato and Belgian endive. * ◊
Grilled Mahi sandwich with scallions, sweet chili-tobikko aioli, nappa cabbage and red peppers. Served on a curried brioche bun with a side of mixed greens.
Feast grilled cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Roast onion upside-down cake, served with Cabrales blue cheese cream sauce, shaved Brussels sprouts, roasted golden apples and pine nuts.
Sautéed sturgeon with apricot chutney, mustard greens, and smoked cream. Served with kohlrabi-potato-turnip gratin.
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.
Steamed date pudding with walnut ice cream and salted caramel sauce.
Lemon custard with today’s fruit. ◊
Millionaire’s shortbread~ brown sugar shortbread layered with caramel and dark chocolate ganache. Garnished with smoked sea salt.
Orange and white chocolate coffee cake with rosemary and sugared cranberries.
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.