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, Tuesday through Saturday, and we hope to reopen on Sundays eventually. Takeout continues to be available during those hours.
JUST GETTING STARTED
Salsify and asparagus with preserved lemon, cucumber, marjoram and charnushka. Drizzled with Vermouth vinaigrette. ◊
16
Green risotto with fried baby artichokes and black garlic aioli. ◊
16
Crispy veal sweetbreads, served with mustard custard, watercress, fava beans and black olive tapenade. ◊
18
Lobster, corn and scallion bread pudding with Parmesan cream sauce.
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 ◊ Vermouth vinaigrette ◊ basil pesto citronette ◊ truffle oil vinaigrette ◊
9
Salad of Little Gems, radicchio and fresh mint, tossed in a truffle oil vinaigrette with pickled golden raisins, radishes, roasted walnuts and black garlic. ◊
18
Salad of seared gnocchi and English peas tossed in basil pesto with fresh lemon and crimini mushrooms. Served over mixed greens tossed in a basil pesto vinaigrette.
20
Spiced cured pork loin, sliced thinly and served chilled with slow-cooked egg, frisée, chickpeas and cured tomatoes. ◊
16
NEXT TO YOUR DINNER
Gingered creamy lentils with tempura scallions. ◊
12
Gigante beans, oven-cured tomatoes and grilled fennel. ◊
12
Pickled chestnut mushrooms, tarragon-pea purée, and garlic-dusted poha. ◊
15
Red curry vegetables with rice. ◊
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-cured salmon~ beet-and-lemon cured salmon served open-faced on griddled brioche with dulse cream cheese, cucumber and togarashi. Served with mixed greens.
18
Braised short rib on a brioche bun with candied horseradish, mushroom reduction, fresh spinach and Fontina cheese. Served with mixed greens.
20
THE MAIN THING
Nettle-tapioca crepes stuffed with Anasazi bean curd, asparagus and mushrooms. Served over nutmeg cauliflower purée and drizzled with truffle oil. ◊
25
Koji-rubbed pork tenderloin, seared and served with gingered creamy lentils, tempura scallions and baby bok choy. Maple demiglace. ◊
36
Grilled sarsaparilla- and sandalwood-rubbed hanger steak with bacon maque choux, miso demiglace and broccoli. * ◊
43
Roasted branzino served over gigante beans, oven-cured tomatoes and grilled fennel with a buttermilk sauce. ◊
42
Seared duck breast, served over red curry vegetables with caramelized pineapple. Served with jasmine rice. * ◊
38
Roast game hen, rubbed with za’atar and roasted, served with a potato-olive hash, game hen jus and Swiss chard. ◊
28
Seared Hokkaido scallops with pickled chestnut mushrooms, tarragon-pea purée, and garlic-dusted poha. ◊
45
FIN
Baked espresso mochi with chicory crème anglaise and candied orange peel. ◊
12
Parmesan-honey panna cotta with shaved melon, fresh basil and orange flower water. Almond streusel topping. ◊
12
Chocolate-lemon upside down cake~ chocolate cake with lemon top, served with whipped cream and pine nuts.
12
Frangipane fruit tart~ almond frangipane tart with today’s fruit and chèvre whipped cream.
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.