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.  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

Chestnut flour crêpes filled with sautéed spigiarello and house-made ricotta cheese.  ◊
13

Coffee-spiked hummus with cilantro, pomegranates and extra virgin olive oil. Served with pita chips and sliced vegetables. ◊ 12

Lobster, corn and scallion bread pudding with Parmesan cream sauce.
16

Rice dumplings and shrimp with anise seeds, passionfruit cream and shaved honeydew melon.  ◊
14

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 ◊  roast garlic-vanilla-walnut vinaigrette ◊ ginger-tamari dressing ◊ miso vinaigrette ◊
8

Hot and cold artichokes, with chickpeas, pine nuts , Parmesan and pickled raisins. Served over fresh spinach and mint leaves tossed in miso vinaigrette.  ◊
17

Braised and seared leeks, sorrel and arugula, tossed  with blood oranges and sunflower seeds in a  roasted garlic-vanilla-walnut vinaigrette. ◊
15

Ora King salmon salad~ Seared filet of salmon, served over fresh spinach and baby bok choy mei tossed with Chinese sausage, red peppers, carrots, rice noodles and a ginger-tamari dressing.  * ◊  18

 

NEXT TO YOUR DINNER

White polenta and collard greens with pickled mushrooms and fried stuffed mushrooms.  13

Beluga lentil salad with sherry vinaigrette, tomatoes and red onions.  ◊
9

Parmesan fritters with two dipping sauces: anise seed-buttermilk and sorrel aioli . ◊
10

 

BETWEEN BREAD

Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
15

Crispy chicken~ Sous vide chicken thighs, fried and served on a brioche bun with black olive tapenade, roasted red peppers, fresh arugula and cumin aioli. Served with mixed greens.
15

Tongue and cheek tacos~ braised beef cheek and tongue barbacoa soft tacos with chopped cabbages, lime and mizuna.  Served with mixed greens. ◊ 16

 

 

THE MAIN THING

Fried and roasted cauliflowers, served with roasted Anaheim chilies, cashews, and smoky cinnamon cashew cream.  Grilled lime garnish.  ◊
23

Seared pork tenderloin, served over cannellini beans with winter squash two ways, brown butter, Niçoise olives and fresh sage, with gremolata. *  ◊
35

Grilled beef tenderloin with celery seed braised beef cheek, herbed fava bean purée and Parmesan fritters. Juniper-cassis sauce and crispy lovage garnish. * ◊
46

Sautéed Kanpachi with mussel salad,  sauce Nantua, and rösti potatoes.  Served with braised endive and baby arugula.  ◊ *
34

Duck, duck, goose~ Grilled duck breast over beluga lentils and local mushrooms with rose glaze, Sherried duck liver pâté with pine nuts, orange peel and toast points, and goose confit, oregano spätzle and caramelized leeks in broth. *  ◊
37

18-hour lamb neck, served with pickled mushrooms, fried stuffed mushrooms, white polenta and collard greens.  ◊
38

Half a Maine lobster, served with sea scallops and black mussels in a corn liqueur beurre rose with sea beans, lemon and roasted potatoes.  Pink peppercorn garnish. ◊ *
44

 

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

Mesquite flour chocolate cake with light-roast coffee buttercream. Pumpkin seed brittle garnish.
10

Grapefruit ricotta cake, made with almond flour, served with Negroni whipped cream and candied almonds.  ◊
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

Napoleon of banana-cardamom cremieux and orange-almond tuiles with verjus syrup. ◊
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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