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.
August menu
Here’s the August menu; the September menu begins the first Tuesday in September. 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
Anasazi bean hummus, made with fresh lemon juice, garlic and sunflower seed tahini and served with sourdough crackers and vegetable crudité. ◊ 14
Roasted cauliflower with black olive tapenade. ◊ 13
or with anchovy gremolata. ◊ 15
Squash blossoms~ three squash blossoms stuffed with house-made ricotta cheese, battered, fried and served with garlic honey and basil oil. Garnished with toasted hazelnuts. 16
Grilled swordfish chilaquiles, free-form, with white beans, black garlic, smoked tomatoes and jalapeño cream. Radish and parsley. ◊ 16
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 ◊ sweet corn vinaigrette ◊ orange citronette ◊ chili-lime dressing ◊ 9
Bacon and egg salad~ house-cured Anisette-glazed bacon with boiled egg and Romaine lettuce in a sweet corn vinaigrette. Garnished with crumbled Gorgonzola cheese. ◊ 16
Fresh and roasted watermelon with chili-lime dressing, served over Little Gem lettuce with miso-tahini drizzle. Sunflower seed garnish. ◊ 17
Fennel-orange salad~ shaved fennel and mint leaves, ricotta salata, pistachios and roasted sweet peppers, tossed in an orange citronette. ◊ 16
NEXT TO YOUR DINNER
Pear and Taleggio cheese fritters with truffle aioli. 14
Sheeted carrots with paprika, cinnamon and cumin, caramelized onion and lemon. ◊ 13
Gingered carrot puree with baby summer squashes and spinach. ◊ 14
BETWEEN BREAD
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens. 16
Fish cakes and shrimp, mango slaw and tamari aioli on a hoagie roll. Served with mixed greens. 18
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
Grilled flatiron steak with pink peppercorns, oven-cured tomatoes and pickled chestnut mushrooms. Served with garlic roasted fingerling potatoes, crispy zucchini, and demiglace. * ◊ 40
Texas redfish, sautéed and served over gingered carrot puree with baby summer squashes and spinach. Orange-brown butter emulsion and pollen. * ◊ 39
Saddle of rabbit, stuffed with shrimp and rabbit and wrapped in bacon. Served with buttered whey sauce, farro and sautéed spinach. 38
Chili and yogurt-marinated chicken breast with roasted grapes, peanuts and fresh cilantro. Served with cucumbers, mint and rice. ◊ 29
Seared sea scallops with leek custard, green beans, yellow tomato beurre blanc, black garlic and lemon peel. Leek oil. * ◊ 45
FIN
Verrine~ parfait of pistachio mousse, crumbled sablé, dried apricots and lemon syrup. ◊ 12
Roasted strawberry shortcake with whipped cream. 12
Dark chocolate sesame-caramel bar~ sesame crust layered with turmeric caramel and dark chocolate ganache. Served with ginger crème anglaise. ◊ 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.