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.


January menu

NOTE: DUE TO STAFFING ISSUES, FEAST WILL OFFER LUNCH AND DINNER TUESDAY THROUGH SATURDAY, AND DINNER ONLY ON SUNDAY UNTIL WE CAN GET OUR NEW CREW MEMBERS HIRED AND TRAINED.   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 January menu; the February menu begins the first Tuesday in February.  We’re currently open for dine-in with seating available from 11 am to 8 pm, Tuesday through Saturday and from 4 pm to 8 pm on Sunday. Takeout continues to be available during those hours.

Just Getting Started

Chestnut Crêpes filled with sautéed spigarello and house-made ricotta cheese. ◊
12

Roasted Delicata squash with sunflower sprouts and seeds, herb oil, dried cranberries, and potato crisps. ◊
12

Charred scallop tartare with lemongrass aioli, pear and Marcona almond.  House-made sourdough crackers and microgreens.   ◊
17

Lobster, corn and scallion bread pudding with Parmesan cream sauce.
15

Today’s soup
cup 6.5                    bowl 9.5

Greenery and Other Salads

Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette ◊  shallot citronette ◊ hot mustard-sesame dressing ◊ peanut-tamari dressing ◊
7.5

Peanut butter and bacon salad~ Little Gem lettuce and frisée with peanut-tamari dressing, house-cured bacon and roasted peanuts.  Green apple garnish. ◊
16

Savoy cabbage and Lacinato kale with pears and Mandarin oranges in a hot mustard dressing with avocado, crispy rice, sesame and nori. Tempura kale. ◊
15

Cucumber-smelt salad~ fried smelt served over crushed cucumber tossed with fresh dill and dill seed, watercress and shallot citronette.  Garnished with beet-pickled eggs.  ◊ 16

Next to Your Dinner

Roasted sweet potato with cured lemon and Swiss chard. ◊
9

Brussels sprouts, sunchokes, and pancetta tossed with whole-grain mustard. ◊
11

Gnocchi in roasted garlic cream with five-spice chestnuts.
10

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

Prosciutto, asparagus and Fontina cheese, pressed on focaccia with roasted garlic aioli. Served with mixed greens.
16

Beef and mushroom~ Roasted top sirloin, crispy mushrooms, tomato jam and mustard crema on a Brioche bun.  Served with a mixed green salad.
16.5

The Main Thing

House-made red lentil tofu, fried and served over gingered beet hummus with Fresno chilies, parsley root and garlicky lacinato kale. Tarragon garnish.  ◊
22

Cocoa-fried quail, stuffed with duck confit and croutons and served with sautéed and pickled rainbow chard and chai carrot purée.
27

Eye of ribeye steak~ Grilled 1855 eye of ribeye with five-spice chestnuts, gnocchi in roasted garlic cream, and sautéed broccolini. *
38

Ora King Salmon, pan-roasted with ginger-Sherry cream, sautéed Brussels sprout leaves, and celery root-potato rösti . Kumquat marmalade. *  ◊
32

Juniper-rubbed roasted pork chop cut from the rack, with ricotta fritters, dried black currants, Agricole rum and braised celtuce.
28

Seared Australian lamb loin with coffee-cardamom rub. Served with black pudding and cured lemon, Swiss chard and roasted sweet potatoes. *  ◊
34

Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, Maine lobster and sea bass.  Garnished with toast points and rouille.  ◊
38

 

Today’s breads and pastries

House levain-white and wheat blend.
6.5

Today’s specialty loaf
8

Cartoonishly large brown butter triple chocolate chip pecan cookie
5

 

Fin

Tropical Eton Mess~ mango, passionfruit puree, whipped coconut cream and coconut meringue . ◊
9

Chocolate butternut squash torte with whipped cream, olive oil, and chocolate covered poha.  ◊
9

Cardamom pound cake crumble with spice-poached oranges and star anise crème anglaise. ◊
9

Banangipane tart~ sesame-cashew frangipane tart studded with caramelized banana and drizzled with tahini caramel sauce.
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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