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

Here’s the January menu; the February menu begins the first Tuesday in February, 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

Cocoa-fried quail, stuffed with duck confit and croutons and served over sautéed leeks, braised leek greens and prunes.

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

Socca~ chickpea flour pancake stuffed with Flowers and Bullets red Russian kale and served with house-made fromage blanc, fried chickpeas and Romesco sauce. ◊

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 ◊  celery seed vinaigrette ◊ maple vinaigrette ◊ Champagne vinaigrette ◊

Salad of chilled, slow-cooked sea scallops, red and white Belgian endive, pickled opal apples, black and watermelon radishes, and crispy shallots. Champagne vinaigrette. ◊

A different kind of egg salad~ Ribbons of scrambled egg, Romaine lettuce, celery and radicchio, tossed in a celery seed vinaigrette, and garnished with Gorgonzola-polenta potato croutons.  ◊  12.5

Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck.  ◊   14

Next to Your Dinner

Ricotta-beet agnolotto, Flowers and Bullets red Russian kale and blue King mushrooms.

Roasted cauliflower, Sautéed spinach and cashews.  Served with a semolina pancake.

Charred broccoli with creamed salsify, toasted pine nuts and dried currants. ◊

Between Bread

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

Crispy chicken ~ breaded and fried chicken thighs, served on a brioche bun with hamhock-braised collard greens and a Tabasco aioli.  Served with mixed greens.

Korean-style BBQ brisket, served on a brioche bun with crispy fried brisket and house-made kimchi.  Served with a side of mixed greens.

The Main Thing

Red curry savory French toast with yogurt cheese, toasted coconut, and mixed vegetable achar and fresh herbs.

Roast game hen, stuffed under the skin with oregano butter, over creamed salsify, with toasted pine nuts, charred broccoli, and dried currants. ◊

Potato-crusted sea bass with fresh thyme, served with apple-celeriac potato pancakes, cider cream, Brussels sprouts leaves and winter squash purée.  ◊

Grilled loin of lamb with chestnut veal reduction.  Served with a ricotta-beet agnolotto, Flowers and Bullets red Russian kale and blue King mushrooms.

Koji-rubbed pork tenderloin with roasted cauliflower, sautéed spinach and cashews.  Served with a semolina pancake.

Braised short ribs of beef, served with pipián verde, fried red-chili-and- cheese tamal, pickled red onion, burnt queso fresco and fresh cilantro.  *

Today’s special(S)

Quart of lavender lemonade (four 8-oz glasses or two pints.) ◊

Half gallon of lavender lemonade (eight 8-oz glasses or four pints.) ◊

Parmesan, tomato, olive, and herb bread pudding.

Linguine tossed in a saffron cream sauce with house made mercies sausage, roasted tomatoes, red bell peppers, and shaved fennel.  Topped with almond, lemon breadcrumbs and fresh oregano

Pollo en samfaina-tender chunks of chicken braised with peppers, eggplant, and tomatoes, served with saffron rice. (Available only in a cryovac bag).

Today’s soup is a celery soup with lemon and dill.  Vegetarian puréed soup. ◊

Today’s ice cream is ginger almond. ◊

Today’s breads and pastries

House levain-white and wheat blend.

House levain-multigrain with polenta, rye, and oats baked in.

Extra large gluten free buckwheat fudge brownie.

Persimmon whiskey bread with pecans and raisins.

Mozartkugel in cake form: chocolate-marzipan cake layered with praline cream, pistachio ganache, and marzipan-pistachio fondant.


Roasted spiced Gala apple with triple cream brie brûlée and hazelnut pralines. ◊

Miso caramel tart with verjus gelee and micro tarragon.

Boca negra~ individual warm chocolate-Bourbon cake. Served with cardamom Chantilly cream.

Tahini-orange bavarois with rice-cracker dark chocolate ganache, sesame seeds and honeyed crème anglaise. ◊

Ice cream we made here ◊

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.

§ items marked with this symbol are available in a vacuum-sealed pouch.

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