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.


May menu

NOTE: DUE TO STAFFING ISSUES, FEAST WILL BE CLOSED ON SUNDAYS UNTIL WE CAN GET OUR NEW CREW MEMBERS TRAINED.  WE WILL DEFINITELY BE CLOSED ON SUNDAY, MAY 15 AND SUNDAY, MAY 22.  WE WILL CONTINUE TO POST OUR SUNDAY HOURS PERIODICALLY AS WE GET OUR NEW STAFF MEMBERS TRAINED.  THANK YOU FOR YOUR PATIENCE.

Here’s the May menu; the June menu begins the first Tuesday in June.  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

Goat-and-pork meatballs, served over tomato-orange sauce with fresh oregano and oil-cured olives.
12

Miso-glazed mackerel, house-pickled ginger and blistered cape gooseberries, served with sesame sourdough crackers.
12

Chili-dusted butternut squash, grilled and  served with chayote squash, cocoa-spice crusted pumpkin seeds and buttered whey. ◊
8

Crabcake with peanuts and scallions, served over pad thai.
13

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 ◊  turmeric-chive dressing ◊ black garlic vinaigrette ◊ fermented tomato dressing ◊
7

Fried chicken salad~ chili-orange fried chicken, served over Romaine lettuce with fermented tomato dressing.  Garnished with avocado and tequila-compressed cucumber.
16

Grilled long-stemmed artichokes over sorrel and Bibb lettuce, with fried ricotta dumplings and sweet peppers. Tossed in a black garlic vinaigrette.
15

Smoked ruby trout, served over a chopped salad of nappa cabbage, sugar snap peas, wax beans, carrots, radishes and farro. Tossed in a turmeric-chive dressing. ◊
15

Next to Your Dinner

Vegetable cakes of cannellini beans, fresh cornand zucchini. Served with salsa verde.
9

Blistered shishito peppers and cherry tomatoes with lemon-arugula emulsion and smoked paprika oil.  Maldon sea salt. ◊
8.5

Crispy onion cakes with cider vinegar aioli. ◊
9

Between Bread

Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
12.5

Reuben sandwich~ Classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye.
16

Shrimp salad flatbread~ shrimp, fennel, chickpeas and carrots, served on flatbread with whipped feta cheese.  Mixed green salad.
14

The Main Thing

Corn pudding with charred cabbage and deconstructed mole.  ◊
21

Red curry tart, filled with crispy chicken, mushrooms, peppers and onions.  Served with sautéed broccolini in fish sauce.
24

Seared hanger steak, served with potato-asparagus cream, crispy onion cakes and a Madeira mushroom glaze. * ◊
31

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. ◊
30

Pineapple-brined pork tenderloin, grilled and served with pineapple chutney, roasted white sweet potatoes and callaloo.  * ◊
28

Grilled quail, served over English peas, ricotta gnudi, house-cured bacon and pea tendrils, in an English pea broth.
26

Sautéed shrimp and scallops, served over vegetable cakes of cannellini beans, fresh corn and zucchini.  Served with Swiss chard and salsa verde.   *
33

 

Today’s breads and pastries

House levain-white and wheat blend.
6.5

House levain-white and wheat blend with crystallized ginger and Szechuan peppercorns baked in
8

Cartoonishly large brown butter triple chocolate chip pecan cookie
4.5

 

Fin

Smoked raisin custard~ vanilla bean studded with smoked golden raisins. ◊
9

Rhubarb tart filled with star anise-infused rhubarb and orange pastry cream.
9

Warm-weather millionaire’s shortbread~ gingered shortbread, layered with sake caramel and lemongrass-infused chocolate ganache.
9

Orange-saffron cake with ground almonds, rose fromage blanc and pistachios. ◊
9

Ice cream we made here ◊
8.5

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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