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.
February menu
Here’s the February menu; the March menu begins the first Tuesday in March. 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
Fried baby artichokes with a warm salad of fingerling potatoes, English peas, fresh marjoram and Parmesan cheese. ◊ 16
Grilled octopus over cannellini beans, with anchovy and shrimp crunch, fresh mint and peppadew peppers. ◊ 18
Sesame-almond cauliflower pancakes, served with vegetable slaw and sweet garlic chili dipping sauce. ◊ 15
Lobster, corn and scallion bread pudding with Parmesan cream sauce. 20
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 ◊ agave herb citronette ◊ anchovy vinaigrette ◊ creamy grapefruit dressing ◊
tahini-mustard dressing ◊ 9
Fennel and radicchio with roasted citrus and beets in an agave nectar-herb citronette. Pecorino garnish. ◊ 17
Turkey club salad with bacon, avocado, Swiss cheese, tomato, red onion and croutons, served over Romaine lettuce. ◊ 17
Seeded salad~ salad of Romaine lettuce, sunflower, pumpkin and nigella seeds and fava beans in a creamy grapefruit dressing. Rice fritter croutons and roasted sweet potato, ◊ 16
NEXT TO YOUR DINNER
Honey-roasted salsify in tahini-mustard dressing with sorrel, Marcona almonds and crispy olives. ◊ 16
Spiced crispy Brussels sprouts over butternut squash puree with garlicky walnuts. ◊ 14
Roasted cauliflower and Romanesco, tossed in an anchovy vinaigrette and garnished with buttered panko breadcrumbs. ◊ 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
Sausage of pork and shrimp, studded with black beans and roasted garlic, grilled and served on a hoagie roll with roasted poblano aioli. Lime. Served with mixed greens. 19
Crispy chicken thigh, coconut-peanut sauce, and charred cabbage on a brioche bun with pickled Fresno chilies. Served with mixed greens. 17
THE MAIN THING
Rainbow carrots~ caramelized multicolored baby carrots with oil-cured olives, pomegranate glaze and anise seed. Served with sautéed Swiss chard, crispy shallots and yogurt cheese. ◊ 26
House-made udon noodles with pork two ways, bird’s eye chili broth, baby bok choy and shiitake mushrooms. 63° egg and green onion garnish. 38
Boneless short rib of beef~ braised 1855 short ribs, off the bone, served with sweet Vermouth demiglace, root vegetables and creamed spinach. ◊ 42
Potato, dill, and mustard seed-crusted walleye, served with a fresh cucumber-lemon relish and juniper-citrus vin blanc. Sautéed haricots verts. ◊ 38
House-made potato gnocchi, seared and tossed with Desert Pearl mushrooms in XO sauce with sesame seeds and cured egg yolk. Garnished with crispy duck and a yuzu drizzle. 38
Koji-rubbed chicken breast, served with wild rice- and leek-stuffed Swiss chard over Romescu sauce. ◊ 36
Fresh Hokkaido sea scallops, seared and served with butternut squash puree, prosciutto ham, and truffled Nappa cabbage. ◊ 50
FIN
Roulade of rosemary Genoise with pear and brie filling. ◊ 12
Butterscotch mousse with whiskey-orange whipped cream and caraway brittle. ◊ 12
Chocolate caramel nut tart~ almond crusted tart layered with hazelnut-pecan-walnut caramel and dark chocolate. Served with spiced crème anglaise. ◊ 12
Banana Crumble with whipped cream and candied barley. 12
Ice cream we made here ◊ 12
Chocolate truffle cookie. 1
Cartoonishly large brown butter triple chocolate chip pecan cookie. 6
TODAY’S BREADS AND PASTRIES
House levain-white and wheat blend. 8
Today’s specialty loaf. 10
◊ 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.