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, Tuesday through Saturday, and we hope to reopen on Sundays eventually. Takeout continues to be available during those hours.
JUST GETTING STARTED
Blistered shishito peppers and roasted peanuts, served over carrot hummus with a gremolata of bitter greens, lemon, sumac and pomegranate seeds. Served with pita. ◊ 17
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
Scallop crudo with honey citronette, purple daikon radish and passionfruit puree. Micro basil garnish. ◊ 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 citronette ◊ whole-grain mustard vinaigrette ◊ apple vinaigrette ◊ 9
Autumn panzanella~ roasted pumpkin, tomato, black kale, radicchio and torn sourdough tossed in an apple vinaigrette with fresh basil. 18
Crushed cucumbers in a lime-and-peanut dressing with red bell peppers and bean sprouts. Served over Little Gem lettuce with cilantro and roasted peanuts. ◊ 18
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
Potato terrine with roasted tomato beurre blanc. ◊ 14
Ratatouille~ pan-roasted eggplant, peppers and squashes with tomatoes and fresh basil. ◊ 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
Salmon fillet, rubbed with North African spices, seared and served on a brioche bun with pistachio pesto and carrot slaw. Served with mixed greens. 19
Fried oyster BLT~ fried Pacific oysters, house bacon, lettuce and tomato on French bread with roasted garlic aioli. Served with mixed greens. 19
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
Bavette steak~ seared 1855 bavette steak, served with Gorgonzola custard, crispy onions and demiglace. Pickled chestnut mushroom garnish. * ◊ 42
Petrale sole, wrapped around ratatouille and roasted. Served over a zucchini soubise with a roasted tomato beurre blanc. ◊ 42
Lamb ragú served over pappardelle with saffron, fennel, pistachio and mint. 38
Roasted game hen, served over pumpkin and lacinato kale with an agave-lime chicken reduction, black lime. ◊ 36
Mustard-yogurt shrimp, potato terrine and fresh lime leaf, with dill seed and brassicas. ◊ 36
FIN
Beer S’mores~ house-made graham crackers, milk stout marshmallow and hopped dark chocolate ganache. 12
Lemon-laurel pot de crème with streusel brown butter. ◊ 12
Flourless chocolate torte with passionfruit curd and crystallized ginger. ◊ 12
Golden apple galette~ golden apples layered over aniseseed cream cheese in a pastry crust. ◊ 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.