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 begins the first Tuesday in October.
Just Getting Started
Pear flatbread~ Grilled flatbread with rosemary-smoked pears, Taleggio cheese, truffle oil and fresh arugula.
Sautéed Mexican white shrimp with slow-cooked leeks, sake-nori butter and burnt-sugar avocado. Lemon garnish. ◊
Burrata cheese with fresh tarragon, butternut jam, pistachios and arugula. Served with pita crisps.
Spiced cured pork loin, sliced thinly and served chilled with slow-cooked egg, frisée, chickpeas and cured tomatoes. ◊
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 ◊ Sesame vinaigrette ◊ Oregano oil and Greek yogurt ◊ Dijon vinaigrette ◊
Beef salad~ salad of marinated grilled and chilled flank steak, served over fresh and grilled Romaine lettuce with oregano oil, toasted pine nuts and grilled eggplant. Served with Greek yogurt and dried Kalamata olives. ◊
Cucumber-shiitake salad, with tat soi, sesame oil and seeds, ginger, garlic and chilled rice noodles. ◊
Griddled Scottish salmon, served over a salad of French green lentils in a Dijon vinaigrette. Fresh tomato and Belgian endive. * ◊
Next to Your Dinner
Rice-crusted onion rings with nuoc cham. ◊
Cinnamon-garlic Manchego cheese fries. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Grilled house-made boudin blanc, served with fresh spinach, piccalilli and roasted garlic aioli on a hoagie roll. Served with mixed greens.
Artichoke hearts pressed on focaccia with Prosciutto, grilled radicchio, and fromage blanc. Served with mixed greens.
The Main Thing
Red curry custard, served over steamed rice and sautéed spinach with rice-crusted onion rings, cilantro, mint and scallion. ◊
Grilled hanger steak with zucchini-wrapped, Gouda-studded spoonbread, sautéed summer squashes and smoked walnuts. Tomato-IPA butter. *
Sautéed sturgeon with apricot chutney, mustard greens and smoked cream. Served with kohlrabi-potato-turnip gratin. ◊
Brined and roasted game hen with cranberry chicken reduction and truffle oil, pommes frites, cauliflower and Swiss chard. ◊
Braised pork and sweet potato gnocchi with sautéed Swiss chard, mustard streusel and house-made ricotta. Pine nuts and bitter cherry reduction.
Mixed grill of game~ boar chop, venison loin and house-made elk sausage with creamy butternut-caraway purée, wild rice-and-mushroom dolmas and honey-gentian glaze. * ◊ 35
Coffee-cardamom chocolate bar~ vanilla bean sablé and coffee-cardamom custard, glazed with dark chocolate.
Roasted strawberry shortcake with whipped cream.
Cocoa roulade~ flourless cocoa genoise filled with horchata whipped cream and served with a slice of dark chocolate-almond ganache and poha. ◊
Gorgonzola carrot cake ~ carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage.
Warm apple tart with Raclette custard and fresh thyme.
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.