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

May menu

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, and we hope to reopen on Sundays eventually. Takeout continues to be available during those hours.

JUST GETTING STARTED

Arizona succotash~ grilled corn, peppers, oven-cured tomatoes, okra, oregano, pumpkin seeds and black beans with smoked paprika and cumin.  ◊ 10
~Include spice-rubbed pork belly. ◊ 17

Sautéed Swiss chard and baby beets with charred and chilled citrus, house-made honey halvah, pistachios and yogurt cheese. ◊
14

Crabcake studded with peanuts and scallions, served over pad thai.
17

Grilled octopus with sautéed and fried zucchini, sunflower seeds, oven-cured tomatoes and golden raisins.  Smoked paprika oil.  ◊
17 

Today’s soup  ◊  cup 6.5         bowl 9.5

Today’s bread service- country loaf 5

specialty loaf 6

 

GREENERY AND OTHER SALADS

Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette ◊  tahini-orange dressing ◊ aniseseed vinaigrette ◊ miso vinaigrette ◊
8

Strawberry and cucumber salad with Little Gem lettuce and Castelfranco, fried fava beans and shallots in a  Sherry-rhubarb dressing.  ◊
16

Sesame-crusted sweet potatoes over Romaine lettuce with cape gooseberries and walnuts, tossed in a tahini-orange dressing.  ◊
15

Chilled shrimp and zucchini salad~ with fresh corn, arugula, shiso and toasted almonds.  Tossed in a ground
aniseed vinaigrette.  * ◊
18

 

 

NEXT TO YOUR DINNER

English pea and banana pancakes with chili-cilantro chutney.
12

Lemon-olive broccoli with crispy onions. ◊
8

Potato-mushroom terrine with horseradish crème fraiche and chives.  ◊
10

 

BETWEEN BREAD

Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
16

Fried calamari on a brioche bun with tomato jam, Romaine lettuce and smoked blackberry aioli.  Served with mixed greens.
17

Surf and turf~ Thinly sliced Wagyu New York strip, griddled with roasted garlic, with chilled tonnato sauce, Romaine and sweet poached lemon on a hoagie roll.  Served with mixed greens.
18

 

 

 

THE MAIN THING

Stuffed kohlrabi and tomatoes~  amaranth-and-olive-stuffed roasted kohlrabi and red rice-and-caramelized-onion-stuffed tomatoes served with seaweed-and-mushroom XO sauce. Microgreens. ◊
24

Koji-rubbed pork tenderloin, pan roasted and served with mushroom-ginger-bok choy mei fried rice, with ginger reduction and crispy eggplant.  Fresno chili garnish. *  ◊
35

Grilled onglet with potato-mushroom terrine, horseradish demiglace, lemon-olive broccoli, and crispy onions.   * ◊
37

Sautéed grouper with banana-English pea pancakes, cardamom beurre blanc, and curried potatoes, onions and pea tendrils.   *
36

Roasted quail~ two quail stuffed with gingered carrot mousse, served with pea shoot pesto, turmeric yogurt
and honeyed chicken reduction .  *  ◊
33

Half a chicken, roasted and smoked and served with a relish of pickled papaya, mint, and cucumber, sticky rice and a lemongrass glaze.  ◊
24

Seared sea scallops and langoustine tails in a tarragon-buttermilk consommé with radishes, watercress, cape gooseberries and flowers. Buckwheat nettle dumplings. ◊ *
40

 

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.
6

 

FIN

Chocolate polenta cake with sweet corn ice cream.  ◊
10

Pistachio custard with rose Chantilly cream and candied lemons and pistachios.  ◊
10

Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache
and smoked paprika.  Candied hazelnut garnish. (A portion of sales benefits Girl Scouts of Southern Arizona.)
12

Pavlova~ meringue shell filled with whipped cream and fresh fruit, served over passionfruit purée. ◊
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.

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