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.
June menu begins the first Tuesday in June.
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 ◊ Fresh dill dressing ◊ Sorrel pesto dressing ◊
Fried chicken salad~ salad of baby spinach, watermelon and Parmesan panna cotta with fried chicken breast, fresh dill dressing and toasted almonds.
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.
Olive-caper crusted tomato with house-made fettucine in spinach pesto.
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Rabbit and salami~ -Braised boneless rabbit simmered in cream with Castelvetrano olives, finocchiona salami and charred Romaine lettuce. Served on a brioche bun 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
Warm salad of fennel, sugar snap peas, radish and roasted corn on English pea and roasted corn pancakes. Served with crispy leeks.
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. ◊
Pork meatballs with sticky rice, baby bok choy, pickled cabbage and bean sprouts. Served in a chicken broth with cilantro, fish sauce and rice vinegar.
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. ◊
Peanut butter-banana tart~ tart filled with peanut butter mousse, sliced bananas and candied peanuts.
Grapefruit-buttermilk cake with avocado-cucumber sorbet and Maldon sea salt.
Macaroons, Macaron-style~ coconut sandwich cookies with chocolate, caramel and fruit fillings. ◊
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.