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.


September menu

NOTE: DUE TO STAFFING ISSUES, FEAST WILL BE CLOSED ON SUNDAYS UNTIL WE CAN GET OUR NEW CREW MEMBERS HIRED AND TRAINED.  WE WILL CONTINUE TO BE CLOSED ON SUNDAYS THROUGH SEPTEMBER.  WE WILL CONTINUE TO POST OUR SUNDAY HOURS PERIODICALLY AS WE GET OUR NEW STAFF MEMBERS UP TO SPEED.  THANK YOU FOR YOUR PATIENCE.

 

Here’s the September menu; the October menu begins the first Tuesday in October .  We’re currently open for dine-in with seating available from 11 am to 8 pm, Tuesday through Sunday Saturday. Takeout continues to be available from 11 am until 8 pm.

Just Getting Started

Duck rillettes, studded with roasted garlic cloves, and glazed with Amaro Montenegro gelée.  Served with toast points. ◊
14

Grilled octopus with spicy broad bean paste, ginger-peanut rice, and fresh scallions.
12

Squash blossoms~ three squash blossoms stuffed with house-made ricotta cheese, battered, fried and served with garlic honey and basil oil. Garnished with toasted hazelnuts.
13

Beer-steamed littleneck clams, served with grilled bread and pickled vegetables and seeds.
18

Today’s soup
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 ◊  shallot citronette ◊ fresh dill vinaigrette ◊
7.5

Grilled Romaine and radicchio salad, with bresaola, shaved Manchego cheese, and Castelvetrano olives. Served with lemon and extra virgin olive oil.
16

Grilled and chilled peach-and-tomato salad with house-made ricotta, walnuts and sunflower seeds.  Served over Bibb lettuce tossed in a fresh dill vinaigrette and garnished with oil-cured olives.  ◊
16

White salad with shrimp~ Belgian endive, shaved fennel and Parmesan cheese in a shallot citronette.  Served with sautéed Mexican white shrimp and sprinkled with pink peppercorn. ◊
18

Next to Your Dinner

Queso fundido and summer and winter squashes.  Pomegranate seeds, walnuts and tortilla chips. ◊
12

Grilled Castelfranco and broccoli with Parmesan aioli and toasted lemon breadcrumbs.
9

Haricots verts with sauce Gribiche. ◊
8

Between Bread

Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
13.5

Braised pork sandwich~ Citrus-braised pork, quince paste and Manchego cheese, pressed on a white roll.  Served with mixed greens.
15

Open-faced salmon~ house-cured salmon on griddled brioche with horseradish goat cheese and pistachios.  Served with a mixed green salad.
14

The Main Thing

Grilled shiitake mushroom skewer over sumac and preserved lemon avocado purée. Served with fresh thyme and oregano, toasted cumin and chickpeas, with smoked olive oil.  House-made pita. ◊
21

Roasted game hen, served with grilled okra, oven-cured tomatoes, baby pattypan squashes and edible flowers.  Served with huitlacoche cream.  ◊
26

Grilled Snake River Wagyu steak~ New York strip served with brown butter potatoes, cured tomato and red onion.  Served with haricots verts and sauce Gribiche. * ◊
36

Sautéed Dover sole with Castelvetrano olives, Marcona almonds and oregano.  Lemon beurre blanc.  Served over a rice crepe with sautéed spinach.
29

Pork two ways: seared slow-cooked belly and braised shoulder with nectarine sauce, li hing powder, bok choy, and a slaw of jalapeño, jicama and ginger. Poha garnish.   * ◊  28

Pan-roasted Long Island duck breast with cocoa-chipotle sauce, pomegranate seeds and walnuts.  Served with queso fundido, summer and winter squashes and tortilla chips. ◊
30

Seared sea scallops with corn and Fontina terrine, horseradish cream, charnushka, and lemony greens.
34

 

Today’s breads and pastries

House levain-white and wheat blend.
6.5

House levain-white and wheat blend with oil-cured olives and fresh rosemary.
8

Cartoonishly large brown butter triple chocolate chip pecan cookie
5

 

Fin

Vanilla-brandy poached pear with Gorgonzola-honey custard. Hazelnut garnish.
9

Buttermilk tiramisú with Manchego cheese, flower petals and sage syrup.
9

Chocolate-lemon upside down cake~ chocolate cake with lemon top, served with whipped cream and pine nuts.
9

Napoleon of coconut custard, layered with white pepper-coconut tuiles and passionfruit purée. ◊
9

Ice cream we made here ◊
8.5

Chocolate truffle cookies
.80 each

 

◊ 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.

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