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.


The April menu begins the first Tuesday in April, but by now you’re aware that things will just plain change at random intervals for a while.  Dishes with the 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.


Just Getting Started

Spinach artichoke dip, served with toasted pita chips.  ◊

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 ◊  horseradish dressing ◊ honey-vanilla dressing ◊ strawberry citronette ◊

Sesame chicken salad~ roasted chicken breast, tossed in a mildly spicy sesame-tamari dressing with carrots, peppers, sugar snap peas and sesame seeds. Served over mixed greens.  ◊

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

Scottish King salmon, dusted with cocoa and sandalwood, seared and served over roasted strawberries, shaved fennel, spinach and arugula. Strawberry citronette.   ◊


Next to Your Dinner

Charred sweet potatoes, with sesame oil, fish sauce, green onion, cashews, radish, lime, pickled onion, mint and cilantro.  ◊

Grilled asparagus with citrus aioli.  ◊

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.

Shaved porchetta~ slow-cooked pork loin and belly, thinly sliced and served on French bread with melted fresh mozzarella, fresh arugula and salsa verde aioli. Served with mixed greens.

Pan Bagnat~ oil-poached tuna on a French roll with hard-cooked eggs, anchovies, roasted red peppers, capers, fresh basil and romaine. Served with mixed greens.


The Main Thing

Vegetable curry~ house-made yellow curry with sweet peppers, cauliflower, broccoli, and red and green onion.  Served with jasmine rice. § ◊

With shrimp §  ◊ 22

Pan-roasted koji-rubbed chicken breast with sherried oyster mushrooms, poached garlic and asparagus.  Served with roasted potatoes and kale in aioli.  ◊

Chicken Cacciatore~ braised chicken with aromatic vegetables, tomatoes and wild mushrooms. Served with garlic bread. § 19

Sautéed Gulf of Mexico grouper, served over fried rice with sweet potatoes, green onion and cashews. Served with a salad of radish, lime, mint, cilantro and pickled onion in sesame oil and fish sauce.  ◊

Boeuf Bourguignonne~ Classic dish of beef braised in red wine with mushrooms, onion and bacon.  Served with herb-and-butter new potatoes. §

Crawfish Etouffée~ Crawfish tails simmered with vegetables in a rich and spicy sauce.  Served over rice. §

Pork Picadillo~ braised pork with peppers, onions, olives and raisins, served with tomatillo-cilantro rice. § ◊

Grilled boneless lamb loin with roasted citrus, Swiss chard, fresh mint and tarragon.  Served with hash brown potatoes and demiglace.  *  ◊

Today’s special(S)

Brandade de morue~ warm puree of salt cod and potatoes with cream.  Served with toast points.  (appetizer) 10

White lasagne with wild mushrooms, spinach, ricotta, mozzarella and Parmesan cheeses.  Served with mixed greens. 18

Lasagne alla Bolognese~ Lasagne with tomato sauce, ground beef, ricotta and mozzarella cheeses. Served with mixed greens. 18

Roasted baby beet tart with caramelized onions, yogurt cheese and honey.  Served cold with a salad of mixed greens.  14

Today’s soup is cream of kohlrabi and potato. ◊

Today’s ice cream is blood orange with chocolate truffle cookie chunks.


specials available for the sunday, April 5 south and southeast delivery run

To learn about Sunday’s delivery run to Academy Village, Rita Ranch, Vail, Sahuarita and Green Valley delivery hubs, look here.

Sweet Potato Chilaquiles~ tortilla casserole layered with sweet potatoes, tomatillos, poblano peppers, onions, cilantro and Monterey Jack cheese.  Served with mixed greens. ◊   14

White lasagne with wild mushrooms, spinach, ricotta, mozzarella and Parmesan cheeses.  Served with mixed greens. 18

Lasagne alla Bolognese~ Lasagne with tomato sauce, ground beef, ricotta and mozzarella cheeses. Served with mixed greens. 18



Espresso panna cotta with walnut shortbread cookies. ◊

Individual dark chocolate-Bourbon cake with white pepper-cream cheese frosting and cardamom-spiced orange.

Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika.  Candied hazelnut garnish.

9.5 (a portion benefits the Girl Scouts)

Buttermilk-cardamom banana cream pie.

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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