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.

October menu

Here’s the October menu; the November menu begins the first Tuesday in November .  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

Brandade fritters~ creamy salt cod and potato fritters with housemade remoulade.

Beef tartare~ hand-chopped beef tenderloin with choucroute, cured egg yolk, crispy lovage and smoked apple molasses. Served with sourdough crackers. *

Mushroom chawanmushi with crispy oyster mushroom, diced pear, and green onion.  ◊

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 ◊  dill weed and dill seed vinaigrette ◊ creamy Sherry-nutmeg vinaigrette ◊ cumin vinaigrette ◊

Seared sea scallops, watercress, cucumber and shaved radishes in a cumin vinaigrette with edamame hummus.  * ◊

Grilled pear salad~ Grilled Bosc pears, double cream brie, oil-cured olives and garlic-candied pecans. Served over butter lettuce in a creamy Sherry-nutmeg vinaigrette.  ◊ 13.5

Pork schnitzel, served over warm autumn vegetables and grilled Romaine lettuce, in a dill weed and dill seed vinaigrette.

Next to Your Dinner

Tapioca-and-aged Gouda fritters, studded with shiitake mushrooms and served over wilted  fresh sorrel.  ◊

Shrimp toasts with a salad of cucumber, mint, cilantro and radish in a fish sauce dressing.

Spiced spinach soufflé with chermoula.

Between Bread

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

Meatball sandwich~ Lamb meatballs studded with oil-cured olive, on a hoagie roll with mustard-rubbed tomatoes and fresh spinach.  Served with mixed greens.

Grilled Mahi with scallions, sweet chili-tobikko aioli, nappa cabbage and red peppers. Served on a curried brioche bun with a side of mixed greens.

The Main Thing

Ravioli~ beet pasta filled with goat cheese.  Served with slow-cooked leeks and garlic, sautéed caulilini, roasted cashews and cape gooseberries, in a white wine butter sauce.

Roulade of chicken, stuffed with duck, preserved citrus and farro. Served with chermoula and a spiced spinach souffle.

Grilled filet of beef tenderloin over sautéed spinach with potato blini, lemon-horseradish demiglace, Tête de Moine cheese and tempura horseradish and lemon.  *

Roasted Dover sole, wrapped around shrimp-and-carrot mousse, and served over Brussels sprout leaves.  Served with carrot gaufrettes and a squid ink fumet.  ◊

Pork Porterhouse steak, brined and grilled and served with a salad of cucumber, mint, cilantro and radish in a fish sauce dressing.  Served with shrimp toasts.

Grilled lamb loin, served over a tapioca-aged Gouda fritter studded with shiitake mushrooms.  Wilted fresh sorrel and a cassis demiglace. *  ◊

Confit of rabbit leg, served over wild mushroom risotto with Prosciutto ham, spinach, and Feast garden herbs.  ◊

Today’s soup is sopa de albondigas-traditional Mexican meatball soup.  ◊

Todays ice cream is a prickly pear and citrus sorbet. ◊

Today’s breads and pastries

House levain-white and wheat blend.

House levain-white and wheat blend with olives and rosemary baked in.

Cartoonishly large brown butter triple chocolate chip pecan cookie


Floating island~ poached meringue, toasted almonds and caramelized sugar, served over crème anglaise. ◊

Hazelnut frangipane tart with plums.  Served with tarragon-hazelnut milk.

Mesquite flour chocolate cake with light-roast coffee buttercream. Pumpkin seed brittle garnish.

Chocolate-dried apricot Ekmek Kataifi~ shredded phyllo dough layered with semolina pudding, dried apricots and chocolate cream.  Apricot syrup.

Ice cream we made here ◊

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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