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, but by now you’re aware that things will just plain change at random intervals for a while.  Dishes with the § symbol are available in cryovac packaging for longer storage and boil-in-bag convenience.  Simply boil water, reduce heat to simmer the water, and drop in the bag for about six minutes.  Remove, open, plate, and enjoy.  We offer this menu for curbside pickup or delivery.  Delivery is available free within a four-mile radius, for $5 in a four- to seven-mile radius, and for $10 within a seven- to ten-mile radius.  See our home page for upcoming delivery runs to areas outside our normal area to a hub near you.


Just Getting Started

Rumaki~ chicken livers and fresh water chestnuts wrapped in bacon and served in a tamari-sherry reduction. ◊  9

Japanese-style sweet potato and cabbage pancakes with two sauces: Japanese mayo and soy-and-Worcestershire brown sauce.  8
With pork belly and bonito~ 12

Griddled New Bedford sea scallop with lemon spoonbread, micro celery and aromatic cream.  ◊

House-made potato gnocchi~ seared gnocchi with tomatoes, kale, aromatic vegetables and duck confit.  Tossed in a caramelized milk reduction with a dried cherry garnish.

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 ◊  creamy citronette ◊ lemon-sumac dressing ◊ Madeira vinaigrette ◊

Beet-cured seabass salad~ house-cured bass over grilled Belgian endive and fresh sorrel and butter lettuce, with radishes, yellow bell pepper and sunflower seeds.  Madeira vinaigrette. ◊

Chilled spaghetti squash tossed with lemon zest, chives, mint and pistachios.  Served over fresh spinach tossed in a creamy citronette.  ◊

Brined and roasted game hen, rubbed with sumac and served over a Fattoush salad~ Romaine lettuce tossed with za’atar pita chips, tomatoes, chickpeas and cucumbers in a lemon-sumac dressing. ◊

Next to Your Dinner

Polenta cake with broccoli, kale, grilled onion, pine nuts and golden raisins, with house-made ricotta.  ◊

Grilled sweet potato with creamed cabbage, roasted garlic, and tarragon . ◊

Zucchini-potato terrine with Parmesan cheese and fresh tarragon. ◊

Goat cheese mashed potatoes. ◊

Between Bread

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.

Smoked ruby trout~ house-brined and smoked Ruby trout on a brioche bun with sliced cucumber, fresh watercress, and juniper-watermelon jam. Served with mixed greens.

The Main Thing

Smoky farro pudding with roasted grapes, garlicky walnuts, lemony greens and avocado brulée.

Chicken roulade~ chicken breast, stuffed with ground chicken, chicken livers, bacon and hard-boiled eggs.  Served with sautéed asparagus and goat cheese mashed potatoes.  Lemon pan sauce. ◊ §  21

Grilled sushi-grade ahi tuna served over a polenta cake with a sauté of broccoli, grilled onion, kale, pine nuts and golden raisins. House-made ricotta and vinegar butter.  ◊

Sarsaparilla-glazed Long Island duck breast with grilled sweet potatoes, creamed cabbage with roasted garlic, and tarragon.  ◊

Lion’s head pork meatballs in sesame chicken broth with rice stick noodles, fresh water chestnuts and vegetables. ◊ §

Grilled coffee-rubbed hanger steak, served with Fernet aioli, mixed berry-garlic preserves, and a zucchini-potato terrine with Parmesan cheese and fresh tarragon.  * ◊

Shrimp crêpes with cocoa-porcini dusted summer squashes, house-made ricotta, fresh basil and pistachios.  Sweet chili cream.

Today’s special(S)

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

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

Lobster, corn, and scallion bread pudding served with parmesan cream sauce.

Tomato bruschetti (4) made with house sourdough baguette, fresh tomato, basil, garlic, balsamic reduction, and crispy prosciutto served on arugula dressed with extra virgin olive oil.

New Zealand salmon cured in house with black pepper and fennel served on linguine in a basil and spinach pesto cream sauce, with sautéed bell peppers and blistered cherry tomatoes

The soup today is a chilled garbanzo and leek soup. ◊

Today’s ice creams are vanilla bean ◊ and plum and sage sorbet .  ◊

Today’s breads and pastries

House sourdough baguette (available after 12 noon)

House levain, white & wheat blend.

House levain with caramelized onions and aged asiago baked in.

Rugelach with a walnut and fig filling

Caramel croissant bread pudding with orange crème anglaise.

Brioche pocket stuffed with caramelized onion, potato, goat cheese and asparagus.

Double chocolate torte~ dense chocolate torte topped with dark chocolate mousse.

Ice cream sandwich~ house-made vanilla ice cream between two chocolate shortbread cookies.


Pear and walnut Bundt cake with brie glaze.

Peanut butter mousse with almond-lime tuiles and curried coconut crème anglaise . ◊

Roasted strawberry shortcake with whipped cream.

Chocolate hazelnut crunch bar~  chocolate hazelnut crunch, layered with rosemary ganache and garnished with sweet and salty hazelnuts.

Ice cream we made here ◊

Chocolate truffle cookies
.80 each

dishes available for delivery to our outlying delivery hubs this weekend: the east and west sides (friday,) the northwest (saturday,) and the south and southeast (sunday)

Please note: these dishes will not be available until Friday, September 18th.

Mushroom and herb bread pudding with roasted garlic cream sauce.

Chicken Cacciatore~ braised chicken with aromatic vegetables, tomatoes and wild mushrooms. Served with garlic bread. §

Tamarind baby back ribs with sticky rice and spicy Nappa slaw. ◊  §

◊ 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.

§ items marked with this symbol are available in a vacuum-sealed pouch.

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