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.

July menu

August menu begins the first Tuesday in August.


your summer requests

Each summer we ask you which dishes you’d like us to bring back, and then each week throughout the summer, we offer five or six of the dishes you’ve requested on a weekly rotating mini-menu.  To see what we’re offering now, click here.


Just Getting Started

Olive oil tomato cake with heirloom cherry tomatoes, Feast garden herbs and goat cheese frosting.

Sautéed Mexican white shrimp with slow-cooked leeks, sake-nori butter and burnt-sugar avocado.  Lemon garnish.  ◊

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.

Spiced cured pork loin, sliced thinly and served chilled with slow-cooked egg, frisée, chickpeas and cured tomatoes.   ◊

Today’s chilled 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 ◊  Sesame vinaigrette ◊ Fresh dill dressing ◊ Honey citronette ◊

Fried chicken salad~ salad of baby spinach, watermelon and Parmesan panna cotta with fried chicken breast, fresh dill dressing and toasted almonds.

Cucumber-shiitake salad, with tat soi, sesame oil and seeds, ginger, garlic and chilled rice noodles.  ◊

Salmon-scallop salad~ Sautéed Scottish salmon and New Bedford sea scallops served over a salad of strawberries, sea beans, curly and Belgian endive.  Tossed in a honey citronette.  *  ◊


Next to Your Dinner

Heirloom tomatoes, purslane and sugar snap peas all’agrodolce.  ◊

Add chicken livers:  ◊  11.5

Smashed marble potatoes with house-made fromage blanc and fresh chives.

Logan Turnpike Mill grits with  summer squash and heirloom cherry tomatoes. ◊


Between Bread

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

Rabbit and salami~ -Braised boneless rabbit simmered in cream with Castelvetrano olives, finocchiona salami and charred Romaine lettuce.  Served on a brioche bun with mixed greens.

Artichoke hearts pressed on focaccia with Prosciutto, grilled radicchio, and fromage blanc.  Served with mixed greens.


The Main Thing

Warm salad of fennel, sugar snap peas, radish and roasted corn on English pea and roasted corn pancakes.  Served with crispy leeks.

Grilled beef tenderloin with Romanesco cauliflower, Parmesan-crusted Phoenix mushrooms and tomato-horseradish veal reduction. Fried basil garnish.   *  ◊

Pan-roasted walleye, fennel rice cake, buttered radishes, spinach pesto beurre blanc and pickled plums.   ◊

Sautéed chicken breast chicken livers and a warm salad of heirloom tomatoes, purslane and sugar snap peas all’agrodolce.  Served with Logan Turnpike Mill grits.  ◊

Pork meatballs with sticky rice, baby bok choy, pickled cabbage and bean sprouts.  Served in a chicken broth with cilantro, fish sauce and rice vinegar.

Duck and shrimp, served over cucumber and cantaloupe with vadouvan, turmeric-pickled radishes, fresh mint marble potatoes.  ◊



Coffee-cardamom chocolate bar~ vanilla bean sablé and coffee-cardamom custard, glazed with dark chocolate.

Roasted strawberry shortcake with whipped cream.

Peanut butter-banana tart~ tart filled with peanut butter mousse, sliced bananas and candied peanuts.

Macaroons, Macaron-style~ coconut sandwich cookies with chocolate, caramel and fruit fillings.  ◊

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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