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.


November 2018

December menu begins the first Tuesday in December

Just Getting Started

Marrow bone with pickled seeds, gremolata and heirloom tomatoes. Served with microgreens and toast points. ◊
10

Tomato pancakes with anchovies, crispy garlic, and fresh chive beurre blanc.
10

Tapioca-aged Gouda fritters with sautéed mushrooms and fresh sorrel.
9.5

Duck livers with cured egg yolk, watercress, Manzanilla Sherry sauce and grissini.  ◊
10

Today’s Soup
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 ◊  Porcini dressing ◊ Tarragon pesto dressing ◊ Maple vinaigrette ◊
6

Salad of warm calamari and borlotti beans, served over Bibb lettuce with tarragon pesto dressing, pine nuts and oven-cured cherry tomatoes.  ◊
14

Charred eggplant with fresh shiso and radicchio, goat cheese whipped cream and a porcini glaze.  ◊
11

Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck.  ◊
13.5

 

Next to Your Dinner

Bitter cocoa risotto, crispy turnips and black garlic compound butter.  ◊
8

Rye flour gnocchi, seared and served with tangerine-braised celery root and truffled tat soi.
12

Charred cabbage, pickled and stuffed with apples, leeks and walnuts.    ◊
8
Add pork belly: ◊  10

 

Between Bread

Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
10.5

Fried Pacific oysters on a hoagie roll with lemongrass aioli and pickled vegetable slaw.  Served with mixed greens.
15

Croque Monsieur~ Classic French ham and Gruyere sandwich broiled with béchamel sauce and cheese.  Served on brioche with mixed greens.
12
Croque Madame (add a fried farm egg)
13.5

 

The Main Thing

Tamarind-glazed fried winter squashes with endives, vadouvan and parsnip chips.  ◊
18

Grilled beef tenderloin with Tête de Moine cheese, olives and a veal reduction.  Served on a potato, leek and fennel nest with sautéed arugula and radicchio.  *  ◊
29

Grilled sturgeon with tangerine-braised celery root.  Served with rye flour gnocchi and truffled tat soi.
28

Chicken tart~ Sherry vinegar-braised chicken in a pastry crust with a tarragon-carrot custard,  Phoenix mushrooms, and fried mustard greens.
20

Pappardelle pasta with tomato-pork belly ragout, fresh spinach and house-made sanguinaccio.
25

Seared sea scallops, served in a chili-honey red ale reduction with sautéed brassicas, mustard seeds and potato-sunchoke purée. Roasted cashew garnish. * ◊
27

Mesquite floured lamb loin, sautéed and served with bitter cocoa risotto, crispy turnips, Swiss chard and black garlic butter.  *  ◊
28

 

Fin

Chocolate chip bread pudding with hot chocolate and Mahón-Menorca cheese.
8.5

Walnut cake with pear-infused cream cheese, ginger glaze and crispy pear.
8.5

Chocolate licorice root cake on demerara shortbread with caramelized white chocolate, sea salt and orange peel.
8.5

Chamomile Panna Cotta with Bailoni Wachauer golden apricot liqueur and a honey tuile. ◊
8.5

Roasted apple with cinnamon crème anglaise and chipotle halvah.  ◊
8.5

Ice Cream We Made Here ◊
8.5

Chocolate truffle cookies
.75 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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