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.


June menu

Here’s the June menu; the July menu begins the first Tuesday in July.  We’re currently open for dine-in with seating available from 11 am to 8 pm, Tuesday through Saturday, and we hope to reopen on Sundays eventually. Takeout continues to be available during those hours.

JUST GETTING STARTED

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.
14

Sautéed Swiss chard and baby beets with charred and chilled citrus, house-made honey halvah, pistachios and yogurt cheese. ◊
14

Crabcake studded with peanuts and scallions, served over pad thai.
17

Grilled octopus with sautéed and fried zucchini, sunflower seeds, oven-cured tomatoes and golden raisins.  Smoked paprika oil.  ◊
17 

Today’s soup  ◊  cup 6.5         bowl 9.5

Today’s bread service- country loaf 5

specialty loaf 6

 

GREENERY AND OTHER SALADS

Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette ◊  Sherry-rhubarb dressing ◊ anise seed vinaigrette ◊ pink peppercorn citronette ◊
8

Strawberry and cucumber salad with Little Gem lettuce and Castelfranco, fried fava beans and shallots in a Sherry-rhubarb dressing.  ◊
16

Salad of buttered salted radishes, pickled mushrooms and orange, served over kale, jicama, wakame and cabbages in a pink peppercorn citronette.  ◊
16

Chilled shrimp and zucchini salad~ with fresh corn, arugula, shiso and toasted almonds.  Tossed in a ground
aniseed vinaigrette.  * ◊
18

 

 

NEXT TO YOUR DINNER

English pea and banana pancakes with chili-cilantro chutney.
12

Lemon-olive broccoli with crispy onions. ◊
8

Potato-mushroom terrine with horseradish crème fraiche and chives.  ◊
10

 

BETWEEN BREAD

Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
16

Fried calamari on a brioche bun with tomato jam, Romaine lettuce and smoked blackberry aioli.  Served with mixed greens.
17

Surf and turf~ Thinly sliced Wagyu New York strip, griddled with roasted garlic, with chilled tonnato sauce, Romaine and sweet poached lemon on a hoagie roll.  Served with mixed greens.
18

 

 

 

THE MAIN THING

Stuffed kohlrabi and tomatoes~ amaranth-and-olive-stuffed roasted kohlrabi and red rice-and-caramelized-onion-stuffed tomatoes served with seaweed-and-mushroom XO sauce. Microgreens. ◊
24

Roasted branzino stuffed with potatoes, Castelvetrano olives and citrus peel.  Served with grilled asparagus and potato-fennel hash and a tangerine beurre blanc. * ◊
42

Grilled onglet with potato-mushroom terrine, horseradish demiglace, lemon-olive broccoli, and crispy onions.   * ◊
37

Pork two ways~ grilled tenderloin and braised and fried belly, spice-rubbed and served over Arizona succotash with sautéed greens and lemon crema. *  ◊
35

Roasted quail~ two quail stuffed with gingered carrot mousse, served with pea shoot pesto, turmeric yogurt and honeyed chicken reduction .  *  ◊
33

Game hen ravioli~ house-made game hen ravioli served in buttered whey with oyster mushrooms, gribenes, marjoram, pickled seeds and cured egg yolks.
27

Snow Crab tamales with potatoes, corn and huitlaoche.  Served with a salad of endives, arugula and pickled onions, and a salsa macha . ◊
38

 

TODAY’S BREADS AND PASTRIES

House levain-white and wheat blend.
7

Today’s specialty loaf.
9

Cartoonishly large brown butter triple chocolate chip pecan cookie.
6

 

FIN

Chocolate polenta cake with sweet corn ice cream.  ◊
10

Pistachio custard with rose Chantilly cream and candied lemons and pistachios.  ◊
10

Roasted strawberry shortcake, served warm with whipped cream.
10

Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache
and smoked paprika.  Candied hazelnut garnish. (A portion of sales benefits Girl Scouts of Southern Arizona.)
12

Pavlova~ meringue shell filled with whipped cream and fresh fruit, served over passionfruit purée. ◊
10

Ice cream we made here ◊
10

Chocolate truffle cookies
1 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.

Email List Signup

Be the first to know about new and holiday menus, upcoming events like our weekly wine tastings, and other Feast specific musings. Join our mailing list.
You can unsubscribe anytime.