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.
June menu
Here’s the June menu; the July menu begins the first Tuesday in July. 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
Stonefruit and samphire~ today’s stonefruit with sea beans, pickled ginger and hazelnuts. ◊ 13
~with goat cheese. ◊ 16
Red lentil-crusted blue shrimp with minted cucumber-carrot-jicama slaw and tamarind sauce. ◊ 17
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
Taleggio-crepe lasagne with asparagus, spinach and white pepper vin blanc. ◊ 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 ◊ rhubarb vinaigrette ◊ 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
Various iterations of peas~ English peas, sugar snap peas, pea shoots and chickpeas, tossed with radishes in a sauce verte and served over herbed yogurt. ◊ 17
Cucumber salad~ thinly sliced cucumber, jicama and oil-cured olives, tossed in a rhubarb vinaigrette and served over Little Gem lettuce with nigella seeds and Marcona almonds. ◊ 16
NEXT TO YOUR DINNER
Roasted pineapple with nori rice cake and miso-kimchi butter. ◊ 14
Cinnamon-garlic Manchego cheese fries. ◊ 14
Sautéed greens in coconut milk~ kale, cabbage and dandelion greens simmered in coconut milk with lemongrass, ginger and garlic. ◊ 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
Earl Grey cured salmon, served open-faced on griddled brioche with Morlacco-infused ricotta and sautéed oyster mushrooms. Served with mixed greens. 18
Finocchiona~ thick-sliced seared fennel-seeded salami with melted Provolone cheese, pickled peppers and fried tomatoes on griddled focaccia. Served with mixed greens. 17
THE MAIN THING
Pan-fried cauliflower grits with mustard-green pesto, candied horseradish, seared peppers and pistachios. ◊ 26
Koji-rubbed pork tenderloin, seared and served over roasted pineapple and a nori rice cake with miso-kimchi butter and wilted greens. * ◊ 38
Grilled beef tenderloin with a truffle-mustard crust, potato-asparagus terrine and a blackberry-white pepper sauce. * ◊ 53
Texas redfish, sautéed and served over gingered carrot puree with baby summer squashes and spinach. Orange-brown butter emulsion and pollen. * ◊ 39
Double venison chop, seared and served with an oyster mushroom strudel, sauteed pea shoots and a honey-hop veal reduction. * 54
Poussin, stuffed with carrot pudding and roasted, sliced and served with a turmeric sauce, roasted zucchini and dates. ◊ 34
Seared sea scallops with leek custard, green beans, yellow tomato beurre blanc, black garlic and lemon peel. Leek oil. * ◊ 45
FIN
Pavlova~ meringue filled with fresh fruit and served over passionfruit purée. ◊ 12
Roasted strawberry shortcake with whipped cream. 12
Chocolate cardamom pot de crème with a dried apricot Florentine. ◊ 12
Honey cake with caramelized bananas and Manchego cheese. Served with banana vinegar. ◊ 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.