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 April menu; the May menu begins the first Tuesday in May, 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
Pasta cake studded with oil-cured olives, with house-made peppered duck-and-chicken sausage and smoked house-made ricotta.
Crispy tom rim shrimp~ Vietnamese-style caramelized shrimp, wrapped in lime-leaf sticky rice and fried. Served with a slaw of nappa cabbage, fresh herbs and peanuts. ◊
Shallot Tarte Tatin~ roasted shallots in a light caramelized sugar glaze on a puff pastry crust. 8
•with white anchovies added: 11
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 ◊ Niçoise olive vinaigrette ◊ sesame-honey-lime dressing ◊ creamy horseradish dressing ◊
Salad of house-cured salmon, pistachios, orange and shaved fennel. Served tossed with mixed greens in a creamy horseradish dressing. ◊
Avocado salad~ sliced avocado with grapes, radishes, red onion, cherry tomatoes and sesame seeds. Served over butter lettuce tossed in a sesame-honey-lime dressing with sesame oil croutons and micro arugula.
Chicken salad~ fresh spinach tossed in a Niçoise olive vinaigrette with strawberries infused with St. Germain elderflower liqueur, sunflower seeds and crispy chicken thighs. ◊ 13
Next to Your Dinner
Fried green tomatoes with celery root remoulade. ◊
Spicy chicken-fried cauliflower with turmeric-honey-yogurt dipping sauce.
Ricotta pancakes with spring vegetables- asparagus, sugar snap peas and baby turnips. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Fish sandwich ~ pan-roasted Atlantic cod with melted leeks, cape gooseberry preserves and fresh spinach on a hoagie roll. Served with mixed greens.
House-cured pork loin, shaved and served on a brioche bun with fried green tomatoes and a celery root remoulade. Served with a side of mixed greens.
The Main Thing
§- for cryovac packaging, please call at least six hours in advance.
Savory mascarpone cake studded with English peas and dried cranberries, crusted with pistachios. Served over sautéed pea shoots with a winter squash soubise.
Grilled airline breast of chicken, served with ricotta pancakes, asparagus, sugar snap peas and baby turnips. Parmesan-rind chicken reduction. ◊
Sautéed Gulf snapper, served skin-on, with garlic-citrus rice, carrot-scallion fritters and green broth. Spicy hoisin drizzle.
Ragoût of Texas boar, simmered with sweet and hot peppers, saffron and tomatoes. Served with a steamed mustard and date pudding, Swiss chard and pickled seeds.
Cocoa-rubbed baby back ribs~ half a rack of baby back ribs rubbed with cocoa, garlic, anise and cumin. Served with spicy chicken-fried cauliflower and apple-cabbage slaw.
Grilled beef tenderloin, served with bacon, potato and sunchoke hash. Served with sautéed black kale and honey vinegar-bone marrow butter. ◊ §
Springtime shrimp and grits~ sautéed Mexican white shrimp over Logan Turnpike Mill grits, with cured heirloom cherry tomatoes, fresh tarragon, Lion’s Mane mushrooms and fresh English peas. ◊ §
Quart of lavender lemonade (four 8-oz glasses or two pints.) ◊
Half gallon of lavender lemonade (eight 8-oz glasses or four pints.) ◊
Bagna Cauda-traditional dip of butter, olive oil, anchovies, and garlic with lemon and Calabrian chilies, served hot with grilled house sourdough baguette, broccoli spears, celery root, and eggplant chips (available after 3:30pm).
Today’s soup is a vegetarian minestrone.
Today’s ice cream is vanilla and oreo crumble.
Today’s breads and pastries
House-made sourdough baguette.
House levain-white and wheat blend.
House levain-white and wheat blend with rosemary, orange peel, and bee pollen baked in.
Goat cheese tart~ goat cheese and barley malt custard baked into a rye crust, and glazed with lemon marmalade.
Choux au craquelin~ three cream puffs: chocolate, caramel, and coffee.
Chocolate brownie torte~ layered with grapefruit-infused marshmallow and glazed with a pink peppercorn ganache. ◊
Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
9.5 (a portion benefits the Girl Scouts)
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.