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.
March menu begins the first Tuesday in March.
Just Getting Started
Cauliflower-carrot fritters with cider vinegar sauce, pine nuts and raisins.
Lobster, corn and scallion bread pudding with Parmesan cream sauce.
Gougère sliders~ Choux pastry puffs stuffed with braised beef cheek, fresh spinach and horseradish crème fraiche. ◊
Marinated breasts of quail with pipián sauce, pomegranate seeds, farmer’s cheese and cilantro. ◊
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 ◊ Citronette ◊ Honey-buttermilk dressing ◊ Pineapple-horseradish dressing ◊
Game hen salad~ roasted and smoked game hen over pea shoots and watermelon radishes in honey-buttermilk dressing. Garnished with dehydrated Niçoise olives. ◊
Ginger-beet hummous with kumquat marmalade, toasted pita triangles, watercress, nappa cabbage and sweet peppers. Extra virgin olive oil. ◊
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 broccolini. ◊
Fried artichoke hearts, potatoes, Asiago cheese and green beans with a sauce Romescu.
Caramelized carrots with sweet pepper oil and shallot whipped cream. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Ruby trout salad sandwich~ -smoked ruby trout with pickled fennel, radishes and green apples tossed in a honey aioli on a hoagie roll. Served with mixed greens.
Sautéed chicken breast and speck with fresh mozzarella and a thyme aioli, on a brioche bun. Served with mixed greens.
The Main Thing
Asparagus-leek tartlettes with caramelized carrots, sweet pepper oil and shallot whipped cream.
Herb-rubbed grilled hanger steak with fried artichoke hearts, potatoes, Asiago cheese, green beans, and sauce Romescu. *
Sautéed Barramundi, glazed with spicy broad bean paste and served with carrot butter, bok choy and fried curry leaves, over scented rice. ◊
Seared chicken breast layered with brie, white bean-sage purée, spigarello and smoked garlic sage reduction. Crispy quinoa and pickled pepper garnish. ◊
House-made pork sausage with a fried farm egg and sautéed shrimp. Served over toasted brioche with grilled asparagus and sauce Béarnaise. *
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 broccolini and corn pudding. ◊
Mocha molasses cake with cardamom whipped cream.
Curried peanut butter tart with coconut bavarois and lime zest.
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.
Saffron & crème fraiche panna cotta with roasted cara cara oranges, Marcona almonds and shiso. ◊
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.