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.
Here’s the August menu; the September menu begins the first Tuesday in September, but by now you’re aware that things will just plain change at random intervals for a while. Dishes with the § symbol are available in cryovac packaging for longer storage and boil-in-bag convenience. Simply boil water, reduce heat to simmer the water, and drop in the bag for about six minutes. Remove, open, plate, and enjoy. We offer this menu for curbside pickup or delivery. Delivery is available free within a four-mile radius, for $5 in a four- to seven-mile radius, and for $10 within a seven- to ten-mile radius. See our home page for upcoming delivery runs to areas outside our normal area to a hub near you.
Just Getting Started
Rumaki~ Chicken livers and fresh water chestnuts wrapped in bacon and served in a tamari-sherry reduction. ◊ 9
Japanese-style sweet potato and cabbage pancakes with two sauces: Japanese mayo and soy-and-Worcestershire brown sauce. 8
With pork belly and bonito~ 12
Griddled New Bedford sea scallop with lemon spoonbread, micro celery and aromatic cream. ◊
Romano and yellow wax beans with mint and arugula pesto, white anchovies, and chopped Marcona almonds. ◊
cup 5 bowl 8.5
Greenery and Other Salads
Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ Balsamic vinaigrette ◊ creamy citronette ◊ lemon-sumac dressing ◊ Madeira vinaigrette ◊
Beet-cured seabass salad~ house-cured bass over grilled Belgian endive and fresh sorrel and butter lettuce, with radishes, yellow bell pepper and sunflower seeds. Madeira vinaigrette. ◊
Chilled spaghetti squash tossed with lemon zest, chives, mint and pistachios. Served over fresh spinach tossed in a creamy citronette. ◊
Brined and roasted game hen, rubbed with sumac and served over a Fattoush salad~ Romaine lettuce tossed with za’atar pita chips, tomatoes, chickpeas and cucumbers in a lemon-sumac dressing. ◊
Next to Your Dinner
Roasted cauliflower and broccoli with ancho chili and sesame-miso dressing. ◊
Roasted fingerling potatoes with buttermilk-horseradish vinaigrette, cured egg yolk and sea beans. ◊
Zucchini-potato terrine with Parmesan cheese and fresh tarragon. ◊
Goat cheese mashed potatoes. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Black and bleu~ shaved ribeye steak, roasted tomatoes and caramelized onions with bleu cheese, on a French roll. Served with mixed greens.
Smoked ruby trout~ house-brined and smoked Ruby trout on a brioche bun with sliced cucumber, fresh watercress, and juniper-watermelon jam. Served with mixed greens.
The Main Thing
Smoky farro pudding with roasted grapes, garlicky walnuts, lemony greens and avocado brulée.
Chicken roulade~ chicken breast, stuffed with ground chicken, chicken livers, bacon and hard-boiled eggs. Served with sautéed asparagus and goat cheese mashed potatoes. Lemon pan sauce. § 21
Sushi-grade New Zealand Salmon, grilled and served with a relish of pickled grapes, lemon zest and cashews, over sesame rice and sautéed Swiss chard.◊
Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, half a Maine lobster and sea bass. Garnished with toast points and rouille. ◊
Lion’s head pork meatballs in sesame chicken broth with rice stick noodles, fresh water chestnuts and vegetables. ◊ §
Grilled coffee-rubbed hanger steak, served with Fernet aioli, mixed berry-garlic preserves, and a zucchini-potato terrine with Parmesan cheese and fresh tarragon. * ◊
Shrimp crêpes with cocoa-porcini dusted summer squashes, house-made ricotta, fresh basil and pistachios. Sweet chili cream.
Quart of lavender lemonade (four 8-oz glasses or two pints.) ◊
Half gallon of lavender lemonade (eight 8-oz glasses or four pints.) ◊
Duck liver mousse, glazed with ginger-kumquat gelée and served with toast points.
Salmon cakes with frisee in a warm bacon vinaigrette, sautéed asparagus and sauce Hollandaise.
Grilled pork loin with a caramel-vinegar sauce, sauteed sugar snap peas, and chive bread pudding
Smoked vegetable-stuffed bell pepper on warm Skordalia with extra virgin olive oil, yogurt cheese and garlic chips (entrée serving.) ◊
The soup today is a grilled vegetable gazpacho. ◊
Today’s ice creams are vanilla bean ◊, maple-bacon ◊ and tarragon. ◊
Flourless orange cake with caramel-orange glaze. (contains almond meal.) ◊
Dark chocolate espresso tart with whipped cream.
Roasted strawberry shortcake with whipped cream.
Chocolate hazelnut crunch bar~ chocolate hazelnut crunch, layered with rosemary ganache and garnished with sweet and salty hazelnuts.
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.
§ items marked with this symbol are available in a vacuum-sealed pouch.