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.

June menu

Here’s the June menu; the July menu begins the first Tuesday in July.  We’re currently open for dine-in with seating available from 4 pm to 8 pm, Tuesday through Sunday.  We’ll open the dining room for lunch as soon as we’re able. Takeout continues to be available from 11 am until 8 pm.

Just Getting Started

Rye flour gnocchi, tossed with confit of rabbit, fresh spinach, chicken livers and poached lemon peel.

Crispy tom rim shrimp~  Vietnamese-style caramelized shrimp, wrapped in lime-leaf sticky rice and fried. Served with a slaw of nappa cabbage, fresh herbs and peanuts. ◊

Summer vegetable tart~ pâte brisée shell filled with house-made ricotta, summer squashes, Feast garden herbs and fenugreek-lemon oil.

Today’s soup
cup 5                    bowl 8.5

Greenery and Other Salads

Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ Balsamic vinaigrette ◊  Niçoise olive vinaigrette ◊ sesame-honey-lime dressing ◊ tarragon-mustard dressing * ◊

Koji-rubbed mackerel, sautéed and served over tarragon-mustard potato salad and butter lettuce. Potato chip garnish.  ◊

Avocado salad~ sliced avocado with grapes, radishes, red onion, cherry tomatoes and sesame seeds.  Served over butter lettuce tossed in a sesame-honey-lime dressing with sesame oil croutons and micro arugula.

Chicken salad~ fresh spinach tossed in a Niçoise olive vinaigrette with strawberries infused with St. Germain elderflower liqueur, sunflower seeds and crispy chicken thighs.  ◊   13

Next to Your Dinner

Pickled peach sticky rice with nasturtiums. ◊

Spicy chicken-fried cauliflower with turmeric-honey-yogurt dipping sauce.

Ricotta pancakes with spring vegetables- asparagus, sugar snap peas and baby turnips.

Between Bread

Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.

Seafood salad sandwich ~ Argentine red shrimp, salmon and calamari in a tamarind dressing with sweet and hot peppers, jicama and daikon, on a top-split bun.  Served with mixed greens.

Carnitas~ braised pork with jalapeño, fresh cilantro, pickled onion and cotijo cheese, pressed on a white roll.  Served with mixed greens.

The Main Thing

Roasted red pepper spoonbread, wrapped in Swiss chard and served with grilled artichoke hearts and green beans.  Served with shaved sheep’s milk cheese and arugula pesto.

Grilled airline breast of chicken, served with ricotta pancakes, asparagus, sugar snap peas and  baby turnips. Parmesan-rind chicken reduction.

Sautéed Arctic Char, pistachio-crusted, with buttermilk consommé, purple potatoes, quick-pickled cucumber, sea beans and opal basil.  ◊

Cocoa-rubbed baby back ribs~ half a rack of baby back ribs rubbed with cocoa, garlic, anise and cumin.  Served with spicy chicken-fried cauliflower and apple-cabbage slaw.

Grilled flatiron steak, garlic-and-onion rubbed and served with pearl mushroom bureka, chili oil and garlicky broccolini.

Seared Long Island duck breast, served over pickled peach sticky rice with nasturtiums, Russian honey cake croutons and a peach nectar-brown butter sauce. ◊

Mussels, clams, and lobster with curry leaf. Served over savory French toast with cultured butter, lime marmalade and seasoned egg yolk.  *

Today’s special(S) for carry out

Quart of lavender lemonade (four 8-oz glasses or two pints.) ◊

Half gallon of lavender lemonade (eight 8-oz glasses or four pints.)

Chicken breast braised with preserved lemon and shredded, served on house levain with artichoke pesto and manchego cheese.  Served with a side of mixed greens.

Littleneck clams steamed in white wine with blistered cherry tomatoes, shallot, garlic, Feast garden oregano, and butter.  Served with grilled bread. ◊

Today’s soup is chilled gazpacho. ◊

Today’s ice cream is blueberry cheesecake.

Today’s breads and pastries

House-made sourdough baguette.SOLD OUT

House levain-white and wheat blend.

House levain-white and wheat blend with grilled corn baked in.SOLD OUT

Salted chocolate brownie.

Cartoonishly large brown butter triple chocolate chip pecan cookie.

Fresh peach bread pudding with mint, buttermilk ricotta, and honey.


Sweet corn sweets~ cornmeal alfajores (caramel sandwich cookies)  with sweet corn ice cream.

Roasted strawberry shortcake with whipped cream.

Chocolate brownie torte~ layered with grapefruit-infused marshmallow and glazed with a pink peppercorn ganache. ◊

Verrine~ Lavender dark chocolate mousse layered into a glass with toasted almonds and boozy cherries. ◊

Ice cream we made here ◊

Chocolate truffle cookies
.80 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.

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