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.

December 2018

January menu begins the first Tuesday in January

Just Getting Started

Cauliflower-carrot fritters with cider vinegar sauce, pine nuts and raisins.

Tomato pancakes with anchovies, crispy garlic, and fresh chive beurre blanc.

Gougère sliders~ Choux pastry puffs stuffed with braised beef cheek, fresh spinach and horseradish crème fraiche.  ◊

Duck livers with cured egg yolk, watercress, Manzanilla Sherry sauce and grissini.  ◊

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 ◊  Porcini dressing ◊ Tarragon pesto dressing ◊ Pineapple-horseradish dressing ◊

Salad of warm calamari and borlotti beans, served over Bibb lettuce with tarragon pesto dressing, pine nuts and oven-cured cherry tomatoes.  ◊

Charred eggplant with fresh shiso and radicchio, goat cheese whipped cream and a porcini glaze.  ◊

Grilled beef salad~ grilled skirt steak served over lacinato kale and Romaine lettuce in a pineapple-horseradish dressing, garnished with crispy shallots and radishes. * ◊


Next to Your Dinner

Corn pudding with rapini. ◊

Rye flour gnocchi, seared and served with tangerine-braised celery root and truffled tat soi.

Charred cabbage, pickled and stuffed with apples, leeks and walnuts.    ◊
Add pork belly: ◊  10


Between Bread

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

Fried Pacific oysters on a hoagie roll with lemongrass aioli and pickled vegetable slaw.  Served with mixed greens.

Croque Monsieur~ Classic French ham and Gruyere sandwich broiled with béchamel sauce and cheese.  Served on brioche with mixed greens.
Croque Madame (add a fried farm egg)


The Main Thing

Tamarind-glazed fried winter squashes with endives, vadouvan and parsnip chips.  ◊

Grilled beef tenderloin with Tête de Moine cheese, olives and a veal reduction.  Served on a potato, leek and fennel nest with sautéed arugula and radicchio.  *  ◊

Grilled sturgeon with tangerine-braised celery root.  Served with rye flour gnocchi and truffled tat soi.

Seared chicken breast layered with brie, white bean-sage purée, spigarello and smoked garlic sage reduction. Crispy quinoa and pickled pepper garnish.  ◊

Pappardelle pasta with tomato-pork belly ragout, fresh spinach and house-made sanguinaccio.

Seafood soup~ Black mussels, clams, shrimp, and lobster with vanilla leeks, new potatoes, citrus and celery leaves, served in a lobster-sweet corn broth. ◊

Slow-cooked lamb neck with poached garlic, fennel-anise oyster mushrooms, and beet reduction. Served with sautéed rapini and corn pudding.  ◊



Chocolate chip bread pudding with hot chocolate and Mahón-Menorca cheese.

Walnut cake with pear-infused cream cheese, ginger glaze and crispy pear.

Napoleon of blackberry gelée, chestnut mousse and chocolate ganache on puff pastry.

D’Affinois cheese glazed with lime and crystalized ginger, served with pain d’épices.

Roasted apple with cinnamon crème anglaise and chipotle halvah.  ◊

Ice Cream We Made Here ◊

Chocolate truffle cookies
.75 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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