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, Tuesday through Saturday, and we hope to reopen on Sundays eventually. Takeout continues to be available during those hours.
JUST GETTING STARTED
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
Crabcake with lemon and pear brandy butter. Served with crème fraiche and fresh tarragon. 21
Celery root, two ways- fried and puréed- with blackberry-cassis coulis, crispy lovage, and bleu cheese frico. ◊ 16
Grilled octopus~ served over summer squashes, hard squashes and green onions with Marcona almonds, orange peels and a Sherry reduction. ◊ 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 ◊ honey vinaigrette ◊ maple vinaigrette ◊ tamarind vinaigrette ◊ 9
Salad of water chestnuts, pickled ginger, shiitake mushrooms, nori and fresh mint and in sesame-mustard oil, served over Bibb lettuce in a tamarind vinaigrette. ◊ 18
Caramelized peaches and chamomile ricotta, served over shaved fennel and watercress in a honey vinaigrette. Sourdough crackers. 20
Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck. ◊ 20
NEXT TO YOUR DINNER
Mushroom risotto~ Desert Pearl oyster mushrooms in slow-cooked arborio rice. Served with corn juice and fresh thyme. ◊ 16
Squid ink linguine with truffle-mustard aioli, microgreens and golden bell peppers. 15
Fresh and tequila-roasted watermelon, cucumbers, and sticky rice. Cashew–garlic- coconut-chili crisp. ◊ 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
House-made duck sausage~ served on a hoagie roll with pickled beets, fried onions and baby bok choy. Served with mixed greens. 19
Pork schnitzel on a brioche bun with fresh spinach, relish of house-made pickles, and Parmesan aioli. Served with mixed greens. 19
THE MAIN THING
Braised stuffed pepper and onion~ an onion and a piquillo pepper, both stuffed with roasted cauliflower, almonds and raisins, both braised in mushroom broth and served over risotto with a sherried mushroom reduction. ◊ 25
Roasted pork chop, cut from the rack, with roasted tomatillos and butternut squash, grilled corn, and spiced pumpkin seeds. Garnished with pickled onions and cilantro. Smoked buttered demiglace. ◊ 40
Grilled medallions of beef with a wasabi crème fraiche and potato salad with shiso in a yuzu vinaigrette. Served with sautéed baby bok choy and crimini mushrooms. * ◊ 40
Pan-roasted barramundi with fresh and tequila-roasted watermelon, cucumbers, and sticky rice. Cashew–garlic- coconut-chili crisp. ◊ 42
Rabbit ravioli served in a brown chicken consommé with Castelvetrano olives, orange and lemon, lacinato kale and Parmesan cheese. 32
Roulade of chicken, stuffed with pioppino mushroom and pistachio chicken mousse. Served with a salad of radishes, yellow wax beans and Manchego cheese, and chicken jus with whey. ◊ 28
Soft-shell crabs, dusted with rice flour, sautéed and served over truffle-mustard aioli with squid ink linguine and microgreens, and golden bell peppers. 45
FIN
Griddled angel food cake with gingered cherry preserves and goat cheese crème fraiche. ◊ 12
Buttermilk pie with brown-sugar-macerated peaches. 12
Flourless chocolate cardamom cake coffee Chantilly cream and cacao nibs. ◊ 12
Fig and walnut cake, served warm with a shot of walnut-fig milk. 12
Ice cream we made here ◊ 12
Chocolate truffle cookies
1 each
TODAY’S BREADS AND PASTRIES
House levain-white and wheat blend. 8
Today’s specialty loaf. 10
Cartoonishly large brown butter triple chocolate chip pecan cookie. 6
◊ 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.