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.
January menu
Here’s the January menu; the February menu begins the first Tuesday in February. 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
Savory almond cakes with roasted kohlrabi, greens, caramelized onions, and marinated goat cheese. ◊ 16
Mustard-seed rabbit confit with salami risotto, Niçoise olives and grilled scallions. ◊ 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 ◊ whole-grain mustard vinaigrette ◊ 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
Parsnip salad~ salad of apple-glazed parsnips, fresh mint and oven-cured tomatoes. Served over field greens tossed in a whole-grain mustard vinaigrette. ◊ 17
NEXT TO YOUR DINNER
Miso-roasted kabocha squash, malted roast mushrooms and lovage. 14
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
Braised stuffed endive~ Belgian endive stuffed between the leaves with potato and apple, braised and served with apple-oregano pesto and crispy potatoes. Kalamata olives. ◊ 25
Grilled pork porterhouse, served with beet and butternut marmalades, mustard greens and rosemary roasted potatoes. Clarified buttermilk. ◊ 40
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
Beer S’mores~ house-made graham crackers, milk stout marshmallow and hopped dark chocolate ganache. 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
Golden apple galette~ golden apples layered over aniseseed cream cheese in a pastry crust. ◊ 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.