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.
October menu
Here’s the October menu; the November menu begins the first Tuesday in November. 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
Pakoras~ sweet peppers, house-made paneer and bananas fried in turmeric-chickpea batter. Served with minted yogurt sauce and chermoula. ◊
12
Stonefruit and samphire~ today’s stonefruit with sea beans, pickled ginger and hazelnuts . ◊
12
~ with goat cheese. ◊ 16
Li hing spare ribs~ pork spare ribs with a li hing spice rub, served with pineapple-jalapeño slaw. ◊
13
Seared sea scallops with brown butter celeriac puree, quince glaze and puffed wild rice. ◊
18
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 ◊ Champagne vinaigrette ◊ walnut dressing ◊ orange Szechuan peppercorn citronette ◊
9
Beet and watermelon~ salad of roasted baby beets with fresh and roasted watermelon, fresh tarragon, garlicky walnuts, Little Gem lettuce and a Champagne vinaigrette. ◊
14
Salad of duck confit, over Little Gem and Pink Rhône lettuces tossed in an orange-Szechuan peppercorn citronette and served with charred eggplant in a yogurt dressing, warm duck confit and fresh plums. ◊
18
Massaged kale tossed in a walnut dressing with grilled pear, puffed quinoa, radish sprouts and crispy parsnips. Manchego cheese garnish. ◊
16
NEXT TO YOUR DINNER
Mushroom custard with summer and winter squashes. ◊
12
Saag paneer~creamed spinach and mustard greens with house-made cheese curd. ◊
10
Crispy smashed potatoes with caramelized onions, sweet peppers and sauce Romesco. ◊
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 Bologna~ sliced mortadella, griddled and served on brioche with caramelized onions, sweet peppers, pickled fennel, Provolone and house-made mustard. Served with mixed greens.
18
Steak sandwich~ thinly sliced 1855 NY strip, sautéed and served with Cambozola creamed spinach on French bread. Served with mixed greens.
18
THE MAIN THING
Brassicas~ Grilled broccolini, smoky cauliflower-tahini purée, turnip pinwheel and warm cabbage-Brussels sprout salad in hot mustard dressing. Sourdough croutons and applejuice cashew cream. ◊
24
Pan-roasted sablefish with a grapefruit and uni beurre blanc, chard-cucumber-garlic potato salad and boiled egg. Crispy shallot garnish. * ◊
38
Grilled 1855 New York strip with melted Taleggio cheese, crispy potatoes and sautéed broccolini. Served with a cinnamon glaze and cacao nibs. * ◊
40
Pork secreto~ brined and pan-seared pork secreto with tomato-plum butter, summer and winter squashes and mushroom custard. * ◊
36
Seared Australian lamb loin with herb-and-lettuce juice, burnt lemon peel and spiced spinach soufflé. Endive, fennel and pink peppercorn. *
38
Chicken breast, stuffed under the skin with cured olives, tarragon and cream cheese. Served over roasted kabocha squash and pistachios, with shaved Brussels sprouts and a pomegranate gastrique. ◊
26
Maine lobster~ one and a half pound lobster, served in a whey velouté with panisse , brown butter sautéed celtuce, fresh mint, sea beans and lemon. ◊
52
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
Warm weather millionaire’s shortbread~ crystallized ginger shortbread layered with Sake caramel and lemongrass chocolate ganache.
10
Hojicha panna cotta~ cream gelée infused with roasted green tea, served with yuzu crème anglaise and a black sesame tuile. ◊
10
D’Affinois double cream brie, burnt honey, roasted walnuts and house-made digestive biscuits. ◊
10
Bay and Sherry poached pear, served warm with brown butter salted caramel pastry cream and candied cranberries. ◊
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.