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.
November menu
Here’s the November menu; the December menu begins the first Tuesday in December. 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
Celery root and sunchoke puree with smoked dates, sweet peppers and sunflower seed dukkah. Served with toast points. ◊ 15
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-caraway 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
Radicchio and Belgian endive in an orange-caraway citronette with sweet peppers and candied walnuts. ◊ 17
Add bleu cheese. 19
NEXT TO YOUR DINNER
Pear and Taleggio cheese fritters with truffle aioli. 14
Gougères~ savory puffs made with Gruyere. 14
White pepper-black lime frites, served with a fish sauce aioli. ◊ 14
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
Turducken~ sliced turkey breast, duck confit and crispy chicken skin, with sausage giardiniera on baguette. Served with mixed greens. 19
THE MAIN THING
House-made corn tofu with roasted local mushrooms, baby bok choy mei, walnut pesto and sweet peppers. ◊ 27
Seared 1855 beef tenderloin with smoked maple vinegar and shallot reduction. Served with crispy Brussels sprouts, roasted potatoes and baby turnips. * ◊ 52
Juniper-orange pork Porterhouse~ Grilled Beeler’s pork porterhouse steak with a juniper-orange glaze, baby bok choy mei and white pepper-black lime frites. * ◊ 45
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
Chicory panna cotta, layered with dark chocolate ganache and citrus-glazed. ◊ 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
Bread pudding with brie and crystalized ginger. Served with cardamom crème anglaise. 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.