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.
September menu begins the first Tuesday in September.
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 ◊ Oregano oil and Greek yogurt ◊ Honey citronette ◊
Beef salad~ salad of marinated grilled and chilled flank steak, served over fresh and grilled Romaine lettuce with oregano oil, toasted pine nuts and grilled eggplant. Served with Greek yogurt and dried Kalamata olives. ◊
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
Rice-crusted onion rings with nuoc cham.
Logan Turnpike Mill grits with summer squash and heirloom cherry tomatoes. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Grilled house-made boudin blanc, served with fresh spinach, piccalilli and roasted garlic aioli on a hoagie roll. Served with mixed greens.
Artichoke hearts pressed on focaccia with Prosciutto, grilled radicchio, and fromage blanc. Served with mixed greens.
The Main Thing
Red curry custard, served over steamed rice and sautéed spinach with rice-crusted onion rings, cilantro, mint and scallion. ◊
Grilled hanger steak with zucchini-wrapped, Gouda-studded spoonbread, sautéed summer squashes and smoked walnuts. Tomato-IPA butter. *
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. ◊
Braised pork and sweet potato gnocchi with sautéed Swiss chard, mustard streusel and house-made ricotta. Pine nuts and bitter cherry reduction.
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.
Cocoa roulade~ flourless cocoa genoise filled with horchata whipped cream and served with a slice of dark chocolate-almond ganache and poha. ◊
Gorgonzola carrot cake ~ carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage.
Ice Cream We Made Here ◊
Chocolate truffle cookies
◊ 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.