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.
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
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. ◊
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. ◊
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 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.
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.
Buttermilk tiramisú with caramelized pears.
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.