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.
April menu
Here’s the April menu; the May menu begins the first Tuesday in May. 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
Farinata with basil pesto, honey-poached Meyer lemon, caramelized onions and dandelion greens. Green peppercorn garnish. ◊ 15
Add smoked scamorza cheese: 18
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 ◊ hot mustard dressing ◊ creamy grapefruit dressing ◊ 9
Nappa cabbage and Lacinato kale with pears and Mandarin oranges in a hot mustard dressing with avocado, crispy rice, sesame and nori. Tempura kale. ◊ 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
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
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
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
Grilled beef tenderloin with a truffle-mustard crust, potato-asparagus terrine and a blackberry-white pepper sauce. * ◊ 53
Pan-roasted grouper served with savory French toast, roasted grapefruit, vanilla butter and sugar snap peas. Pea tendril garnish. 45
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
Snow crab tamales with potatoes, corn and huitlacoche. Served with a salad of endives, arugula and pickled onions, and a salsa macha. ◊ 45
FIN
Roulade of rosemary Genoise with pear and brie filling. ◊ 12
Almond butter bombe with coconut filling and Balsamic blackberry coulis. ◊ 12
Chocolate cardamom pot de crème with a dried apricot Florentine. ◊ 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. 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.