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

February menu begins the first Tuesday in February.


Just Getting Started

Duck bao~ Steamed bun sandwiches with gingered duck, fried pickles, spinach and hoisin.

Crispy sweetbreads with carrot risotto, creamed potatoes and turnips, Niçoise olives and crispy carrot shreds. ◊

Artisan Cheeses with fresh and dried fruits, Spanish chorizo, nuts and olive oil torta. ◊

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

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 ◊  Honey-horseradish dressing◊ creamy Sherry vinaigrette ◊ chipotle-walnut dressing ◊

White salad~ salad of shaved fennel, kohlrabi, Tête de Moine cheese and Castelfranco in a creamy Sherry vinaigrette.  Served with Speck and pickled seeds. *  ◊

Underground salad~  lettuces and root vegetable greens with gingered beets, turmeric-spiked parsnips, breakfast radishes, sunchoke chips and roasted peanuts.  Honey-horseradish dressing.  ◊

Grilled Mexican white shrimp, served over a salad of epazote, mizuna and spinach in a chipotle-walnut dressing, with marinated mushrooms. Crispy sweet potato garnish.   ◊


Next to Your Dinner

Eggplant, green beans and peppers in a spicy broad bean sauce.

Slow-cooked collards and shallots in barley malt sauce.

Carrot risotto with pickled cauliflower. ◊


Between Bread

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

Grilled Mahi with scallions, sweet chili-tobikko aioli, nappa cabbage and red peppers. Served on a curried brioche bun with a side of mixed greens.

Sloppy Mo’~ Turkey mole on a brioche bun, with jicama, radish, cilantro, onion and jalapeño. Served with mixed greens.


The Main Thing

Roast onion upside-down cake, served with Cabrales blue cheese cream sauce, shaved Brussels sprouts, roasted golden apples and pine nuts.

Cornish game hen stew with Castelvetrano olives and blood oranges.  Smoked paprika gribenes.

Braised short ribs of beef, sautéed local mushrooms, barley malt veal reduction and slow-cooked collards and shallots.  Roasted marble potatoes.  *

Sautéed redfish with spaghetti squash waffle,  pipián-tossed green beans and huitlacoche cream.  ◊

Grilled pork loin over red pepper and tomato stew with spinach and chickpeas. Garnished with crispy pig ear.  *  ◊

Mussels, clams, and lobster with curry leaf. Served over savory French toast with cultured butter, lime marmalade and seasoned egg yolk.  *

Long Island duck breast, marinated and griddled, with a whiskey-orange glaze.  Served with Delicata squash, Lacinato kale and a steamed tahini cake.  *  ◊



House-made ricotta with extra virgin olive oil, candied kalamata olives and shaved dark chocolate. Served on a thin slice of dark chocolate cake.   ◊

Whiskey-molasses oat pancakes with caramelized winter squash.

Millionaire’s shortbread~ brown sugar shortbread layered with caramel and dark chocolate ganache. Garnished with smoked sea salt.

Orange and white chocolate coffee cake with rosemary and sugared cranberries.

Buttermilk tiramisú with caramelized pears.

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.

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