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.
May menu begins the first Tuesday in May.
Just Getting Started
Roasted and fried baby root vegetables with celtuce and farro. Served with Romaine cream. ◊
House-made ricotta cheese wrapped in beet-cured sea bass and cantaloupe. Finished with extra virgin olive oil and Maldon sea salt. ◊
Pork spare ribs with lemon, oregano, Greek yogurt and roasted dates. ◊
Beef tartare with farm egg yolk, Crème de Violette and cinnamon. Served with toast points, radish sprouts and black salt. * ◊
cup 4.5 bowl 7.5
Greenery and Other Salads
Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ Balsamic vinaigrette ◊ Ginger-miso dressing ◊ Honey-buttermilk dressing ◊ Sorrel pesto dressing ◊
Game hen salad~ roasted and smoked game hen over pea shoots and watermelon radishes in honey-buttermilk dressing. Garnished with dehydrated Niçoise olives. ◊
Vegetable salad~ sugar snap peas, shaved carrots, radish, fennel and yellow wax beans tossed with pickled onions and olive oil croutons in a ginger-miso vinaigrette. ◊
Shrimp & octopus~ Grilled shrimp and octopus served over a salad of cannellini beans and vegetables, butter lettuce and peppadews. Served in a sorrel pesto a crispy borage garnish. ◊
Next to Your Dinner
Brussels sprouts and bacon with chevre cream. ◊
Tempura green beans with yellow curry aioli.
Caramelized carrots with sweet pepper oil and shallot whipped cream. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Ruby trout salad sandwich~ -smoked ruby trout with pickled fennel, radishes and green apples tossed in a honey aioli on a hoagie roll. Served with mixed greens.
Braised and fried pork with sweet chili mayo, black garlic and pickled cabbage slaw on sesame-scallion flatbread. Served with mixed greens.
The Main Thing
Asparagus-leek tartlettes with caramelized carrots, sweet pepper oil and shallot whipped cream.
Grilled beef tenderloin with Romanesco cauliflower, Parmesan-crusted Phoenix mushrooms and tomato-horseradish veal reduction. Fried basil garnish. * ◊
Rice-crusted Arctic char, served with agave-roasted onion, fresh mint and radicchio. Tempura green beans and crème fraiche. * ◊
Crispy chicken thighs with orange zest, chevre cream and house-cured bacon. Served with Brussels sprouts and crèpes. ◊
House-made pork sausage with a fried farm egg and sautéed shrimp. Served over toasted brioche with grilled asparagus and sauce Béarnaise. *
Crawfish Etouffée~ Crawfish tails simmered with vegetables in a rich and spicy sauce. Served over rice.
Duck breast with olive-caper crusted tomatoes, over house-made fettucine in spinach pesto. *
Double chocolate-cream cheese cake~ flourless chocolate cake layered with white chocolate cream cheese mousse and a passionfruit glaze. ◊
Verrine~ whipped pistachio cream, crumbled rice cookies, lemon peel and tahini butterscotch layered into a glass with dried roses and lemon verbena. ◊
Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Grapefruit-buttermilk cake with avocado-cucumber sorbet and Maldon sea salt.
Saffron & crème fraiche panna cotta with roasted cara cara oranges, Marcona almonds and shiso. ◊
Ice Cream We Made Here ◊
Chocolate truffle cookies
◊ 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.