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.
December menu begins the first Tuesday in December.
Just Getting Started
Pear flatbread~ Grilled flatbread with rosemary-smoked pears, Taleggio cheese, truffle oil and fresh arugula.
Braised pork belly with cauliflower two ways: roasted cauliflower purée and a cauliflower-quinoa cake with golden raisins. Micro mustard greens. ◊
Burrata cheese with fresh tarragon, butternut jam, pistachios and arugula. Served with pita crisps.
Sautéed octopus and crawfish tails, served over fingerling potatoes and haricots verts in gremolata. ◊
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 ◊ Ginger-pear dressing◊ creamy Sherry vinaigrette ◊ Dijon vinaigrette ◊
White salad~ salad of shaved fennel, kohlrabi, Tête de Moine cheese and Castelfranco in a creamy Sherry vinaigrette. Served with Speck and pickled seeds. * ◊
Gem lettuce tossed in a ginger-pear dressing, with anise-poached celery root and Brussels sprout sauerkraut. Served with pickled pears and shaved Gjetost cheese. ◊
Griddled Scottish salmon, served over a salad of French green lentils in a Dijon vinaigrette. Fresh tomato and Belgian endive. * ◊
Next to Your Dinner
Slow-cooked collards and shallots in barley malt sauce.
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 Mahi with scallions, sweet chili-tobikko aioli, nappa cabbage and red peppers. Served on a curried brioche bun with a side of mixed greens.
Chicken-egg sandwich~ chicken schnitzel on a brioche bun with caraway frittata and roast carrot pesto. Served with mixed greens.
The Main Thing
Roast onion upside-down cake, served with Cabrales blue cheese cream sauce, shaved Brussels sprouts, roasted golden apples and pine nuts.
Braised short ribs of beef, sautéed local mushrooms, barley malt veal reduction and slow-cooked collards and shallots. Roasted marble potatoes. *
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. ◊
Grilled pork loin over red pepper and tomato stew with spinach and chickpeas. Garnished with crispy pig ear. * ◊
Seared sea scallops with wakame white polenta, baby root vegetables, lovage velouté, local mushrooms and fresh tarragon. *
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
Steamed date pudding with walnut ice cream and salted caramel sauce.
Lemon custard with tonight’s fruit. ◊
Millionaire’s shortbread~ brown sugar shortbread layered with caramel and dark chocolate ganache. Garnished with smoked sea salt.
Orange and white chocolate coffee cake with rosemary and sugared cranberries.
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.