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.
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 September menu; the October menu begins the first Tuesday in October. 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
Cauliflower en mole~ Roasted cauliflower in a chili-chocolate sauce with pickled onion, fresh cilantro, radishes and roasted peanuts.
Chestnut chestnut chestnut risotto~ risotto with chestnuts, chestnut mushrooms and water chestnuts.
Fresh tarragon garnish. ◊
Truffled meatballs~ truffled pork meatballs in a sweet corn broth, with radish sprouts and radishes.
Yellowtail and shrimp~ yellowtail crudo and poached and chilled shrimp, served over Romaine cream with pink peppercorn and grapefruit. ◊
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 ◊ maple vinaigrette ◊ lychee-black tea vinaigrette ◊ miso-tahini dressing ◊
Dandelion greens, tossed in a miso-tahini dressing with black garlic, chickpeas and lemony Asiago breadcrumbs. ◊
Cambozola and dried black currants, sunchoke chips and sugar-poached lemon over butter lettuce tossed in a lychee-black tea vinaigrette. ◊
Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck. ◊
NEXT TO YOUR DINNER
Grilled sweet potatoes with shaved fennel and tarragon in bergamot oil. Served over lavender-pollen cream. ◊
Sautéed fava beans with butter-simmered leeks, sun-dried tomatoes and shaved Manchego cheese. Crispy shallot garnish. ◊
Cauliflower-chickpea fries with fresh herbs and buttermilk crème fraiche. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Steak bánh mi~ marinated New York steak, griddled and served on a French roll with pickled carrot, cucumber, Fresno chili, Kewpie mayonnaise, mint and cilantro. Served with mixed greens.
Softshell crab~ tempura-fried softshell crab on a brioche bun with horseradish-jicama slaw, lacinato kale, and citrus marmalade. Served with mixed greens.
THE MAIN THING
Heirloom tomatoes, some pickled, some grilled, with matcha tea popcorn, brewer’s yeast, baby corn, candied walnuts and fresh mint. ◊
Half a roast chicken with figs, seed-spiced rice flour dumplings, cucumber-lemon salad and allium sauce. Crispy shallot garnish. ◊
Onglet~ grilled hanger steak, with cauliflower-chickpea fries, blond coffee demiglace and broccolini. Crispy mushroom garnish. ◊
Grilled Ora King salmon with dilled celery root puree, tangerine segments and sauce, and lacinato kale. Tobikko garnish. ◊ *
House-made udon noodles with pork two ways, bird’s eye chili broth, baby bok choy and shiitake mushrooms. 63° egg and green onion garnish.
Saddle of rabbit, stuffed with potatoes, fennel and oil-cured olives. Served over sautéed spinach with a carrot glaze and wild rice cakes. ◊
Pan-seared sea scallops, served over lavender-pollen cream, shaved fennel and tarragon in bergamot oil, and grilled sweet potatoes. Flower petal 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
Orange-anise cake~ almond-flour cake with orange-anise syrup, layered with orange pastry cream and served with olive brittle . ◊
Verrine~ parfait of plum-and-thyme preserves, crumbled sablé and Manchego-mascarpone cream. ◊
Pandan wajik~ pandan and palm sugar sticky rice with passionfruit whipped cream and a coconut tuile. ◊
Sonoran millionaire’s tart~ mesquite bean crust filled with Del Bac whiskey caramel and ancho chili ganache.
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.