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.


February menu

Here’s the February menu; the March menu begins the first Tuesday in March, but by now you’re aware that things will just plain change at random intervals for a while.  Dishes with the § symbol are available in cryovac packaging for longer storage and boil-in-bag convenience.  Simply boil water, reduce heat to simmer the water, and drop in the bag for about six minutes.  Remove, open, plate, and enjoy.  We offer this menu for curbside pickup or delivery.  Delivery is available free within a four-mile radius, for $5 in a four- to seven-mile radius, and for $10 within a seven- to ten-mile radius.  See our home page for upcoming delivery runs to areas outside our normal area to a hub near you.

Just Getting Started

Pasta cake studded with oil-cured olives, with  house-made peppered duck-and-chicken sausage and smoked house-made ricotta.
9

Lobster, corn and scallion bread pudding with Parmesan cream sauce.
10

Socca~ chickpea flour pancake stuffed with red Russian kale and served with house-made fromage blanc, fried chickpeas and Romesco sauce. ◊
9

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 ◊  celery seed vinaigrette ◊ maple vinaigrette ◊ Champagne vinaigrette ◊
7

Salad of chilled, slow-cooked sea scallops, red and white Belgian endive, pickled opal apples, black and watermelon radishes, and crispy shallots. Champagne vinaigrette. ◊
14.5

A different kind of egg salad~ Ribbons of scrambled egg, Romaine lettuce, celery and radicchio, tossed in a celery seed vinaigrette, and garnished with Gorgonzola-polenta potato croutons.  ◊
12.5

Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck.  ◊
14

Next to Your Dinner

Ricotta-beet agnolotto, Flowers and Bullets red Russian kale and blue King mushrooms.
8

Roasted cauliflower, Sautéed spinach and cashews.  Served with a semolina pancake.
8

Charred broccoli with creamed salsify, toasted pine nuts and dried currants. ◊
8

Between Bread

Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
11.5

Fish sandwich ~ pan-roasted Atlantic cod with melted leeks, cape gooseberry preserves and fresh spinach on a hoagie roll.  Served with mixed greens.
13

Korean-style BBQ brisket, served on a brioche bun with crispy fried brisket and house-made kimchi.  Served with a side of mixed greens.
13

The Main Thing

Savory mascarpone cake studded with English peas and dried cranberries, crusted with pistachios. Served over sautéed pea shoots with a winter squash soubise.
18

Roast game hen, stuffed under the skin with oregano butter, over creamed salsify, with toasted pine nuts, charred broccoli, and dried currants. ◊
22

Potato-crusted sea bass with fresh thyme, served with apple-celeriac potato pancakes, cider cream, Brussels sprouts leaves and winter squash purée.  ◊
28

Grilled loin of lamb with chestnut veal reduction.  Served with a ricotta-beet agnolotto, red Russian kale and blue King mushrooms.
32

Koji-rubbed pork tenderloin with roasted cauliflower, sautéed spinach and cashews.  Served with a semolina pancake.
27

Grilled beef tenderloin, served with bacon, potato and sunchoke hash.  Served with sautéed black kale and honey vinegar-bone marrow butter.  ◊
30

Today’s special(S)

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

Half gallon of lavender lemonade (eight 8-oz glasses or four pints.) ◊
16

Salad of seared gnocchi and English peas tossed in basil pesto with fresh lemon and crimini mushrooms.  Served over mixed greens tossed in a basil pesto vinaigrette.
13

Aniseed braised pork shoulder on house-made currant and aniseed levain, with raclette cheese.  Served with mixed greens.
13.5

Beef and lamb moussaka, bechamel and tomato sauces, feta cheese, and roasted eggplant.  Served with mixed greens.
18

Today’s soup is a smoked tomato soup.  ◊

Today’s ice cream is Feast citrus with truffle cookie crumble.

Today’s breads and pastries

House-made sourdough baguette.
4

House levain-white and wheat blend.
6.5

House levain-white and wheat blend with beldi olives and rosemary baked in.
8

Dulce de leche cheesecake
2.5

Cartoonishly large triple chocolate walnut cookie.
4.5

Cartoonishly large gluten free triple chocolate walnut cookie. ◊
5

Fin

Roasted spiced Gala apple with triple cream brie brûlée and hazelnut pralines. ◊
9

Choux au craquelin~ three cream puffs: chocolate, caramel, and coffee.
9

Boca negra~ individual warm chocolate-Bourbon cake. Served with cardamom Chantilly cream.
9

Tahini-orange bavarois with rice-cracker dark chocolate ganache, sesame seeds and honeyed crème anglaise. ◊
9

Ice cream we made here ◊
8.5

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.

§ items marked with this symbol are available in a vacuum-sealed pouch.

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