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

Here’s the September menu; the October menu begins the first Tuesday in October .  We’re currently open for dine-in with seating available from 11 am to 8 pm, Tuesday through Sunday. Takeout continues to be available from 11 am until 8 pm.

Just Getting Started

Grilled orange-brined octopus, served over gigante beans with tomato concassé, orange peel, sumac and fried opal basil . ◊

Beef tartare~ hand-chopped beef tenderloin with choucroute, cured egg yolk, crispy lovage and smoked apple molasses. Served with sourdough crackers. *

Mushroom chawanmushi with crispy oyster mushroom, diced pear, and green onion.  ◊

Today’s soup
cup 5                    bowl 8.5

Greenery and Other Salads

Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ Balsamic vinaigrette ◊  dill weed and dill seed vinaigrette ◊ herb oil and olive vinegar ◊ cumin vinaigrette ◊

Seared sea scallops, watercress, cucumber and shaved radishes in a cumin vinaigrette with edamame hummus.  * ◊

Burrata salad~ burrata cheese, heirloom tomatoes and grilled nectarines with grilled-sourdough breadcrumbs, herb oil, house-infused olive vinegar.  Served over mixed greens.

Pork schnitzel, served over warm autumn vegetables and grilled Romaine lettuce, in a dill weed and dill seed vinaigrette.

Next to Your Dinner

Tapioca-and-aged Gouda fritters, studded with shiitake mushrooms and served over wilted  fresh sorrel.  ◊

Saag paneer- creamed spinach and mustard greens with house-made cheese curd- with pineapple and garlic pakoras.  ◊

Beluga lentil salad with Sherry vinaigrette, tomatoes and red onion.

Between Bread

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

Chicken flatbread~ Grilled cinnamon-cardamom brined chicken, preserved lemon, lovage and fromage blanc on house-made pita.  Served with mixed greens.

Grilled Mahi with scallions, sweet chili-tobikko aioli, nappa cabbage and red peppers. Served on a curried brioche bun with a side of mixed greens.

The Main Thing

Ravioli~ beet pasta filled with goat cheese.  Served with slow-cooked leeks and garlic, sautéed caulilini, roasted cashews and cape gooseberries, in a white wine butter sauce.

Poussin with lentils and lentils~ half a bird, crusted with ground red lentils and fried, and served over beluga lentil salad in Sherry vinaigrette with tomatoes and red onions. Served with turnip greens and chili-yogurt sauce.  ◊

Grilled filet of beef tenderloin over sautéed spinach with potato blini, lemon-horseradish demiglace, Tête de Moine cheese and tempura horseradish and lemon.  *

Roasted Dover sole, wrapped around shrimp-and-carrot mousse, and served over Brussels sprout leaves.  Served with carrot gaufrettes and a squid ink fumet.  ◊

Pork osso buco~ braised pork shank served over saag paneer with pineapple and garlic pakoras, with a tamarind glaze.

Grilled lamb loin, served over a tapioca-aged Gouda fritter studded with shiitake mushrooms.  Wilted fresh sorrel and a cassis demiglace. *  ◊

Confit of rabbit leg, served over wild mushroom risotto with Prosciutto ham, spinach, and Feast garden herbs.  ◊

Today’s special(S) for carry out

Quart of lavender lemonade (four 8-oz glasses or two pints.) ◊

Half gallon of lavender lemonade (eight 8-oz glasses or four pints.)

Steamed pork and shrimp dumplings, served on vegetable fried rice with nappa cabbage, carrot, blistered mini sweet peppers, and sea beans.  Fried garlic chip garnish.

Today’s soup is creamy tomato and red bell pepper. ◊

Today’s ice cream is milk chocolate & oil-cured olive. ◊

Today’s breads and pastries

House levain-white and wheat blend.

House levain-white and wheat blend with ginger juice and lime zest, baked with fresh curry leaves.

Cartoonishly large brown butter triple chocolate chip pecan cookie.


Floating island~ poached meringue, toasted almonds and caramelized sugar, served over crème anglaise. ◊

Hazelnut frangipane tart with plums.  Served with tarragon-hazelnut milk.

Fondant Baulois~ salted caramel chocolate mousse cake with dandelion caramel crème anglaise.

Chocolate-dried apricot Ekmek Kataifi~ shredded phyllo dough layered with semolina pudding, dried apricots and chocolate cream.  Apricot syrup.

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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