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.
Here’s the June menu; the July menu begins the first Tuesday in July, 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 the bottom of our home page for upcoming delivery runs to areas outside our normal area to a hub near you.
Just Getting Started
Empanadas filled with spinach, leeks, sweet peppers and peas, and served with a smoky sweet pepper-tomato sauce.
Cauliflower gratin studded with oil-cured olives. Buttered breadcrumbs.
Lobster, corn and scallion bread pudding with Parmesan cream sauce.
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 ◊ grapefruit-poppyseed dressing ◊ sesame-miso dressing ◊ tamarind-lime dressing ◊ buttermilk-horseradish vinaigrette ◊
Sesame chicken salad~ roasted chicken breast, tossed in a mildly spicy sesame-tamari dressing with carrots, peppers, sugar snap peas and sesame seeds. Served over mixed greens. ◊
Grilled fennel salad~ Sliced grilled fennel, golden raisins and Kalamata olives with lemon juice. Served over mixed greens. ◊
Salad of house-smoked trout, watermelon and avocado served over mixed greens tossed in a grapefruit-poppy seed dressing. ◊
Next to Your Dinner
Romano and yellow wax beans with mint and arugula pesto, white anchovies, and chopped Marcona almonds. ◊
Roasted cauliflower and broccoli with ancho chili and sesame-miso dressing. ◊
Roasted fingerling potatoes with buttermilk-horseradish vinaigrette, cured egg yolk and sea beans. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Black and bleu~ shaved ribeye steak, roasted tomatoes and caramelized onions with bleu cheese, on a French roll. Served with mixed greens.
Softshell crab~ sautéed softshell crab on a hoagie roll with a slaw of daikon radish, bok choy, tamarind, sweet pepper and scallion. Served with mixed greens.
The Main Thing
Beet hummus~ extra virgin olive oil, cucumber-red onion-cantaloupe relish, sweet corn flatbread, and crudité.
Coq au Vin~ Chicken braised in red wine with bacon, mushrooms and onions. Served with buttered new potatoes and haricots verts. §
Sushi-grade New Zealand Salmon, grilled and served with a relish of pickled grapes, lemon zest and cashews, over sesame rice and sautéed Swiss chard.◊
Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, half a Maine lobster and sea bass. Garnished with toast points and rouille. ◊
Grilled pork loin, served with lemon-horseradish butter, house-made sauerkraut, smoked plums and bacon fat new potatoes. * ◊ §
Grilled beef tenderloin, served with smoked tomato-vegetable relish, Burgundy butter and cauliflower gratin studded with oil-cured olives. *
Sautéed octopus with gigante beans, kohlrabi, peppadew peppers and gremolata. § ◊
Quart of lavender lemonade (four 8-oz glasses or two pints.) ◊
Half gallon of lavender lemonade (eight 8-oz glasses or four pints.) ◊
Grilled poblano-lime marinated flank steak, roasted chili and queso fresco spoonbread, and marinated summer squashes and heirloom cherry tomatoes. Cilantro-sunflower seed pesto. * ◊
The soup today is a chilled spinach-asparagus purée (vegetarian, but contains cream and flour.)
Today’s ice creams are vanilla bean ice cream, lemon ice cream, and a sweet red pepper ice cream garnished with candied hazelnuts, lemon zest and basil. ◊
Flourless orange cake with caramel-orange glaze. (contains almond meal.) ◊
Dark chocolate espresso tart with whipped cream.
Lemon roulade with sweet pistachio-basil pesto.
Blackberry cobbler with Triple Sec Chantilly cream.
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.
§ items marked with this symbol are available in a vacuum-sealed pouch.