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.
May menu
NOTE: DUE TO STAFFING ISSUES, FEAST WILL OFFER LUNCH AND DINNER TUESDAY THROUGH SATURDAY UNTIL WE CAN GET OUR NEW CREW MEMBERS HIRED AND TRAINED. WE WILL CONTINUE TO POST OUR SUNDAY HOURS PERIODICALLY AS WE GET OUR NEW STAFF MEMBERS UP TO SPEED. THANK YOU FOR YOUR PATIENCE.
Here’s the May menu; the June menu begins the first Tuesday in June. We’re currently open for dine-in with seating available from 11 am to 8 pm, Tuesday through Saturday hope to reopen on Sundays eventually. Takeout continues to be available during those hours.
Just Getting Started
Fried cauliflower with fermented black bean vinaigrette, tahini sauce, and fresh mint and cilantro. ◊
10
Spaghetti squash, lemon zest, chives, mint and pistachios. ◊
10
Oyster soufflé~ savory lemon peel and smoked oyster soufflé with crispy pork belly and maple-mustard glaze.
15
Grilled octopus with roasted grapefruit, ancho chili, Sherry mayonnaise and crispy garlic chips. ◊
15
Today’s soup
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 ◊ Champagne vinaigrette ◊ orange citronette ◊ grapefruit-poppyseed vinaigrette ◊
8
Watermelon, avocado and genmaicha-oil-poached trout over mixed greens, tossed in a grapefruit-poppyseed vinaigrette. ◊
17
Strawberry- radicchio salad with arugula, fresh mint, and cotija cheese, in a Champagne vinaigrette. ◊
15
Chicken and beet salad~ Salad of baby beets and beet greens with crispy chicken thighs, candied horseradish, and herbed pumpkin seeds. Tossed in an orange citronette. Crème fraiche garnish. ◊
16
Next to Your Dinner
Smoky Logan Turnpike Mill grits with oven-cured tomatoes, cultured tarragon-mustard butter. ◊
10
Huitlacoche-corn-poblano chilaquiles with calabacita salad. ◊
8
Potato-mushroom-herb Fontina “quesadilla,” with crème fraiche. ◊
11
Between Bread
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
14
Reuben sandwich~ Classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye.
17
Chicken schnitzel~ panko-crusted chicken breast, served with mustard greens, Dijon aioli, Manchego cheese and a fried egg on a brioche bun. Served with mixed greens. 16.5
The Main Thing
Roasted rainbow carrots with carrot top pesto, fava beans, toasted pine nuts, and labneh with a drizzle of bergamot oil. Crispy leek garnish. ◊
23
Roasted game hen, sumac-rubbed and served with spiced carrots, date-and-olive sauce, and zucchini-chickpea fritters. ◊
28
Grilled New York steak~ 12-ounce 1855 New York steak, with potato-mushroom-herb Fontina “quesadilla” and cumin creamed spinach. Sherry butter. ◊
48
Pan-roasted redfish, served over smoky Logan Turnpike Mill grits with oven-cured tomatoes, mustard greens and cultured tarragon-mustard butter. ◊
36
Koji-aged pork tenderloin, served with huitlacoche-corn-poblano chilaquiles, calabacita salad and fresh cilantro. ◊
29
Grilled loin of venison with black olive tapenade, Tête de Moine cheese, fenugreek-braised fennel and fresh radicchio. * ◊
38
Pan-roasted sea scallops with sea beans, sugar snap peas, buttermilk-potato cream and chamomile-orange syrup. Amaranth garnish. ◊
39
Today’s breads and pastries
House levain-white and wheat blend.
7
Today’s specialty loaf
9
Cartoonishly large brown butter triple chocolate chip pecan cookie
5
Fin
Griddled angel food cake with blackberry-basil jam and crème fraiche. ◊
10
Lavender chocolate pot de crème with blueberry chocolate crunch bar garnish. ◊
10
Beer S’mores~ house-made graham crackers with milk stout marshmallow and hopped chocolate ganache.
10
Basbousa~ semolina cake with orange blossom-scented cream filling, orange zest and pistachio.
10
Ice cream we made here ◊
10
Chocolate truffle cookies
1 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.