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 December menu; the January menu begins the first Tuesday in January . We’re currently open for dine-in with seating available from 11 am to 8 pm, Tuesday through Saturday, and we hope to reopen on Sundays eventually. Takeout continues to be available during those hours.
JUST GETTING STARTED
Chestnut Crêpes filled with sautéed spigiarello and house-made ricotta cheese. ◊
Tuna tartare~ sushi-grade ahi tuna with a sesame-honey aioli, served with sourdough crackers, avocado and microgreens. ◊
Roasted marrow bone with dandelion gremolata, cured lemon, watermelon radish and gribenes, Served with grilled house bread.
Honeyed roots and walnuts with epazote pipián and aniseseed oil. ◊
cup 6.5 bowl 9.5
GREENERY AND OTHER SALADS
Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette ◊ roast garlic-vanilla-walnut vinaigrette ◊ ginger-tamari dressing ◊ Sherry-orange vinaigrette ◊
Asian pear and marinated butternut squash, tossed with watercress and radicchio in a Sherry-orange vinaigrette with sorghum and fresh-grated nutmeg. ◊
Braised and seared leeks, sorrel and arugula, tossed with blood oranges and sunflower seeds in a roasted garlic-vanilla-walnut vinaigrette. ◊
Ora King salmon salad~ Seared filet of salmon, served fresh spinach tossed with Chinese sausage, red peppers, carrots, rice noodles and a ginger-tamari dressing. ◊
NEXT TO YOUR DINNER
White polenta and collard greens with pickled mushrooms and fried stuffed mushrooms. 13
Spinach-Delicata squash pancakes with roasted grapes and a citrus compound butter.
Cannellini beans with winter squash two ways, brown butter, Niçoise olives and fresh sage. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Mushroom melt~ roasted Desert Pearl mushrooms tossed in salsa verde with sofrito and melted Havarti cheese on rye bread. Served with mixed greens. 14
Add braised oxtail: 18
Boudin blanc~ house-made fine pork sausage with braised cabbage and apples, on a hoagie roll. Served with mixed greens.
THE MAIN THING
Red and gold beets, encrusted with sesame seeds and almonds and served over Tequila-chicory tahini-almond butter. Swiss chard and tarragon garnish. ◊
Roasted Texas quail stuffed with chicken livers, rice and hazelnuts, and served with spinach-Delicata squash pancakes, roasted grapes and a citrus compound butter.
Grilled Australian Wagyu New York steak, served with sage and squash gougères, pomegranate demiglace, and shaved Brussels sprouts and kale. *
Sautéed Kanpachi with mussel salad, sauce Nantua, and rösti potatoes. Served with braised endive and baby arugula. ◊ *
Brined and roasted pork chop, cut from the rack and served with persimmon pudding, autumn spice reduction and fresh shiso. Crispy gingered Brussels sprouts. ◊ *
18-hour lamb neck, served with pickled mushrooms, fried stuffed mushrooms, white polenta and collard greens. ◊
Half a Maine lobster, served with sea scallops and black mussels in a corn liqueur beurre rose with sea beans, lemon and roasted potatoes. Pink peppercorn garnish. ◊ *
TODAY’S BREADS AND PASTRIES
House levain-white and wheat blend.
Today’s specialty loaf.
Cartoonishly large brown butter triple chocolate chip pecan cookie.
Three chocolate terrine~ caramelized white chocolate, cacao-nib milk chocolate and coffee-peanut-studded dark chocolate layers, with cassis crème anglaise. ◊
Banana leaf panna cotta with burnt-sugar banana slices, roasted cashews and white balsamic syrup. ◊
Pear and Raclette cheese tart with fresh thyme and nutmeg custard.
Gorgonzola carrot cake ~ carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage.
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.