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
NOTE: DUE TO STAFFING ISSUES, FEAST WILL OFFER LUNCH AND DINNER TUESDAY THROUGH SATURDAY UNTIL WE CAN GET OUR NEW CREW MEMBERS HIRED AND TRAINED. WE WILL CONTINUE TO POST OUR SUNDAY HOURS PERIODICALLY AS WE GET OUR NEW STAFF MEMBERS UP TO SPEED. THANK YOU FOR YOUR PATIENCE.
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
Cauliflower en mole~ Roasted cauliflower in a chili-chocolate sauce with pickled onion, fresh cilantro, radishes and roasted peanuts.
12
Chestnut chestnut chestnut risotto~ risotto with chestnuts, chestnut mushrooms and water chestnuts.
Fresh tarragon garnish. ◊
13
Roasted marrow bone with dandelion gremolata, cured lemon, watermelon radish and gribenes, Served with grilled house bread.
13
Yellowtail and shrimp~ yellowtail crudo and poached and chilled shrimp, served over Romaine cream with pink peppercorn and grapefruit. ◊
15
Today’s soup
cup 6.5 bowl 9.5
GREENERY AND OTHER SALADS
Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette ◊ maple vinaigrette ◊ lychee-black tea vinaigrette ◊ miso-tahini dressing ◊
8
Dandelion greens, tossed in a miso-tahini dressing with black garlic, chickpeas and lemony Asiago breadcrumbs. ◊
15
Cambozola and dried black currants, sunchoke chips and sugar-poached lemon over butter lettuce tossed in a lychee-black tea vinaigrette. ◊
15
Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck. ◊
17
NEXT TO YOUR DINNER
Grilled sweet potatoes with shaved fennel and tarragon in bergamot oil. Served over lavender-pollen cream. ◊
11
Spinach-Delicata squash pancakes with roasted grapes and a citrus compound butter.
11
Cauliflower-chickpea fries with fresh herbs and buttermilk crème fraiche. ◊
11
BETWEEN BREAD
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
15
Mushroom melt~ roasted Desert Pearl mushrooms tossed in salsa verde with sofrito and melted Havarti cheese on rye bread. Served with mixed greens. 14
Add braised oxtail: 18
Softshell crab~ tempura-fried softshell crab on a brioche bun with horseradish-jicama slaw, lacinato kale, and citrus marmalade. Served with mixed greens.
18
THE MAIN THING
Heirloom tomatoes, some pickled, some grilled, with matcha tea popcorn, brewer’s yeast, baby corn, candied walnuts and fresh mint. ◊
23
Roasted Texas quail stuffed with chicken livers, rice and hazelnuts, and served with spinach-Delicata squash pancakes, roasted grapes and a citrus compound butter.
27
Onglet~ grilled hanger steak, with cauliflower-chickpea fries, blond coffee demiglace and broccolini. Crispy mushroom garnish. ◊
33
Grilled Ora King salmon with dilled celery root puree, tangerine segments and sauce, and lacinato kale. Tobikko garnish. ◊ *
38
Brined and roasted pork chop, cut from the rack and served with persimmon pudding, autumn spice reduction and fresh shiso. Crispy gingered Brussels sprouts. ◊ *
29
Saddle of rabbit, stuffed with potatoes, fennel and oil-cured olives. Served over sautéed spinach with a carrot glaze and wild rice cakes. ◊
30
Pan-seared sea scallops, served over lavender-pollen cream, shaved fennel and tarragon in bergamot oil, and grilled sweet potatoes. Flower petal garnish. ◊ *
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
Orange-anise cake~ almond-flour cake with orange-anise syrup, layered with orange pastry cream and served with olive brittle . ◊
10
Banana leaf panna cotta with burnt-sugar banana slices, roasted cashews and white balsamic syrup. ◊
10
Pandan wajik~ pandan and palm sugar sticky rice with passionfruit whipped cream and a coconut tuile. ◊
10
Sonoran millionaire’s tart~ mesquite bean crust filled with Del Bac whiskey caramel and ancho chili ganache.
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.