Lunch & Dinner
Feast’s menu changes on the first Tuesday of each month, and remains the same for both lunch and dinner, as well as in between. This keeps our menu seasonally appropriate and offers up the freshest ingredients possible at the height of their season. We hope this also keeps it interesting. It’s our hope that if we’re excited about the menu, you’ll be excited as well.
October menu
Here’s the October menu; the November menu begins the first Tuesday in November. We’re currently open for dine-in with seating available from 11 am to 8 pm. Takeout continues to be available during those hours.
JUST GETTING STARTED
Roasted acorn squash, smoked onion broth, walnuts and sage with crispy shiitake mushrooms. ◊ 15
Sheeted carrot “lasagne” with paprika, cinnamon and cumin, caramelized onion and lemon. ◊ 13
Pork belly with maple-butternut squash purée, brown butter, sage and nutmeg. ◊ 17
Blue shrimp glazed with Amaro Pellegrino, served with hazelnut-orange aioli, hazelnuts and burnt orange peel. ◊ 18
Today’s soup ◊ cup 6.5 bowl 10
Today’s bread service- country loaf 6
specialty loaf 7
GREENERY AND OTHER SALADS
Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette ◊ goat cheese dressing ◊ orange citronette ◊ buttermilk dressing ◊ 9
Fresh and fried lacinato kale and Brussels sprouts with slivered almonds, dates and pomegranates. Tossed in a goat cheese dressing. ◊ 17
Chilled mussels, out of the shell, with bacon, ginger and pickled onions, served over Little Gem lettuce wedges with potatoes in a buttermilk dressing. ◊ 18
Fennel-orange salad~ shaved fennel and mint leaves, ricotta salata, pistachios and roasted sweet peppers, tossed in an orange citronette. ◊ 17
NEXT TO YOUR DINNER
Pear and Taleggio cheese fritters with truffle aioli. 14
Gougères~ savory puffs made with Gruyere. 14
Roasted cauliflower with black olive tapenade. ◊ 13
or with anchovy gremolata. ◊ 15
BETWEEN BREAD
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens. 17
Knuckle sandwich~ Maine lobster knuckles and claws in vanilla bean aioli with corn, fennel and tarragon. Served on a brioche bun with mixed greens. 29
Croque Monsieur~ Classic French ham and Gruyere sandwich broiled with béchamel sauce and cheese. Served on brioche with mixed greens. 17
Croque Madame (add a fried egg.) 19
THE MAIN THING
Celery to the fourth power~ roasted root, braised rib, fried leaf and toasted seed, with fennel-hazelnut sauce and lemon. ◊ 27
Brined and roasted pork chop, cut from the rack and served with pear and Taleggio cheese fritters, broccoli and truffle sauce. * ◊ 39
Seared beef tenderloin with smoked maple vinegar and shallot reduction. Served with crispy Brussels sprouts, roasted potatoes and baby turnips. * ◊ 54
Petrale sole, sautéed and served with sautéed Brussels sprout leaves, sauce gribiche and gougères. * ◊ 39
Grilled European boar tomahawk chop, served with polenta cake and mustard greens. Apricot-Dijon sauce and crispy shallots. * ◊ 55
Half a roasted game hen with gnudi, Swiss chard and schmaltz. Served with crispy shiitake mushrooms, and black salt. ◊ 24
Green cioppino~ lobster, mussels, shrimp and white fish with red and yellow peppers in a basil and green onion broth. Served with garlic toasts and basil pesto. * ◊ 52
FIN
Verrine~ parfait of pistachio mousse, crumbled sablé, dried apricots and lemon syrup. ◊ 12
Griddled banana pain d’épices with one soft and one hard cheese. 15
Kabocha-chocolate canelé~ sweet winter squash and chocolate pastry, served over whiskey-quince jam. ◊ 12
Frangipane fruit tart~ tart with today’s fruit baked into a frangipane filling. Served with whipped cream. 12
Ice cream we made here ◊ 12
Chocolate truffle cookie. 1
Cartoonishly large brown butter triple chocolate chip pecan cookie. 6
TODAY’S BREADS
House levain-white and wheat blend. 9
Today’s specialty loaf. 11
◊ items marked with this symbol can be prepared gluten-free.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.