Brunch

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.

Snack

Tapioca-aged Gouda Fritters with fresh sorrel and sautéed mushrooms.
9.5

Tomato pancakes with anchovies, crispy garlic, and fresh chive beurre blanc.
10

Charred eggplant with fresh shiso and radicchio, goat cheese whipped cream and a porcini glaze.  ◊
11

Today’s Soup                              cup  4.5 bowl   7.5

 

Sweet Breakfast

Pistachio-Honey Waffle~ Belgian waffle with house-made sweet ricotta, toasted pistachios and honey.
12

Buttermilk and sweet potato pancakes with toasted pecans, Bourbon butter and spiced maple syrup.
11

Sherried French toast with quince paste glaze and shaved Manchego cheese.  Marcona almond garnish.
12

 

Savory Breakfast

Eggs Benedict~ house-made English muffin with Canadian bacon, poached eggs and Hollandaise sauce.  Served with home fries and sautéed spinach.
13
Substitute lobster for Canadian bacon:      16

Shakshuka~ two farm eggs poached in curried tomato sauce over crusty house-made bread. Served with sautéed spinach.
12

Corned beef hash~ house-corned beef with potatoes and onions, served with two poached farm eggs and sautéed spinach. ◊
13.5

Green chili chilaquiles ~ chilaquiles with tomatillo sauce, shredded chicken, black beans and cotija cheese. Garnished with a fried farm egg and sour cream, and served with sautéed spinach.  ◊
12

 

Lunch

Salad of warm calamari and borlotti beans, served over Bibb lettuce with tarragon pesto dressing, pine nuts and oven-cured cherry tomatoes.  ◊
14

Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck.  ◊
13.5

Croque Monsieur~ Classic French ham and Gruyere sandwich broiled with béchamel sauce and cheese.  Served on brioche with mixed greens.  12
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.
10.5

Tamarind-glazed fried winter squashes with endives, vadouvan and parsnip chips.  ◊
18

Chicken tart~ Sherry vinegar-braised chicken in a pastry crust with a tarragon-carrot custard,  Phoenix mushrooms, and fried mustard greens.  ◊
20

 

Sip

ABC~ Aperol, Bauchant & Cava. Orange twist.
7

Anjou et Moi~ Belvedere Vodka, Mathilde pear liqueur, lemon and lime.
9

Bloody Mary~ Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper. Salad bar garnish.
8.5

 

Fin

Chocolate chip bread pudding with hot chocolate and Mahón-Menorca cheese.
8.5

Walnut cake with pear-infused cream cheese, ginger glaze and crispy pear.
8.5

Chocolate licorice root cake on demerara shortbread with caramelized white chocolate, sea salt and orange peel.
8.5

Chamomile Panna Cotta with Bailoni Wachauer golden apricot liqueur and a honey tuile. ◊
8.5

Roasted apple with cinnamon crème anglaise and chipotle halvah.  ◊
8.5

Ice Cream We Made Here ◊
8.5

Chocolate truffle cookies
.75 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 18% 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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