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.
Here’s the October menu; the November menu begins the first Tuesday in November, 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
Rumaki~ chicken livers and fresh water chestnuts wrapped in bacon and served in a tamari-sherry reduction. ◊ 9
Japanese-style sweet potato and cabbage pancakes with two sauces: Japanese mayo and soy-and-Worcestershire brown sauce. 8
With pork belly and bonito~ 12
Shrimp stuffed with house-made seafood sausage and a relish of cucumber, sweet peppers, heirloom cherry tomatoes and fresh dill. ◊
House-made potato gnocchi~ seared gnocchi with tomatoes, kale, aromatic vegetables and duck confit. Tossed in a caramelized milk reduction with a dried cherry garnish.
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 ◊ preserved citrus and honey dressing ◊ tahini-orange dressing ◊ Champagne vinaigrette ◊
Tea-poached salmon~ 3-ounce filet over Bibb lettuce with oven-cured tomatoes, preserved citrus and honey dressing, and sourdough crackers. ◊
Salad of roasted baby carrots, fennel and caramelized shallots. Served over kale and Romaine lettuce in a tahini-orange dressing with popped quinoa. ◊
Salad of warm chicken livers, fingerling potatoes, candied kumquats, sesame and cilantro, served over frisée and watercress in a Champagne vinaigrette. ◊
Next to Your Dinner
Polenta cake with broccoli, kale, grilled onion, pine nuts and golden raisins, with house-made ricotta. ◊
Grilled sweet potato with creamed cabbage, roasted garlic, and tarragon . ◊
Zucchini-potato terrine with Parmesan cheese and fresh tarragon. ◊
Raclette and nutmeg custard tart with sous vide leeks and breadcrumbs.
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Grilled house-made boudin blanc, served with fresh spinach, piccalilli and roasted garlic aioli on a hoagie roll. Served with mixed greens.
Smoked ruby trout~ house-brined and smoked Ruby trout on a brioche bun with sliced cucumber, fresh watercress, and juniper-watermelon jam. Served with mixed greens.
The Main Thing
Smoky farro pudding with roasted grapes, garlicky walnuts, lemony greens and avocado brulée.
Chicken medallions on a Raclette and nutmeg custard tart with sous vide leeks and breadcrumbs, with bitter greens and bacon.
Grilled sushi-grade ahi tuna served over a polenta cake with a sauté of broccoli, grilled onion, kale, pine nuts and golden raisins. House-made ricotta and vinegar butter. ◊
Sarsaparilla-glazed Long Island duck breast with grilled sweet potatoes, creamed cabbage with roasted garlic, and tarragon. ◊ §
Brined and smoked pork tenderloin with kabocha squash, malted mixed mushrooms and lovage. §
Grilled coffee-rubbed hanger steak, served with Fernet aioli, mixed berry-garlic preserves, and a zucchini-potato terrine with Parmesan cheese and fresh tarragon. * ◊
Shrimp crêpes with cocoa-porcini dusted summer squashes, house-made ricotta, fresh basil and pistachios. Sweet chili cream.
Quart of lavender lemonade (four 8-oz glasses or two pints.) ◊
Half gallon of lavender lemonade (eight 8-oz glasses or four pints.) ◊
Roasted turkey breast, sliced and served on house made apricot and Marcona almond levain with cream cheese, dry cured olive spread, red onion jam, and fresh spinach, served with a side salad.
Boulliabaise-classic saffron seafood stew with a half Maine lobster, shrimp, scallops, seabass, and mussels, served with toast points and rouille
Today’s soup is a pork meatball and vegetable soup in a sesame lemongrass broth
Today’s ice creams are lemon ricotta◊ and a plum and sage sorbet . ◊
Today’s breads and pastries
House-made sourdough baguette.SOLD OUT
Asiago and lemon focaccia.
House levain-white and wheat blend. SOLD OUT
House levain-white and wheat blend with cranberries and toasted pecans baked in.SOLD OUT
Tarte Tropézienne-Buttermilk brioche soaked in orange blossom syrup and filled with mandarin marmalade, frosted with mascarpone cream
Chai spiced bundt cake with whipped clove mascarpone, offered with wheat flour or with gluten free oat flour◊
Pear and walnut Bundt cake with brie glaze.
Peanut butter mousse with almond-lime tuiles and curried coconut crème anglaise . ◊
Parsnip cake with autumn spices, cultured mascarpone frosting and candied pine nuts.
Cinnamon-ancho chocolate torte with smoked paprika and a cumin-caramel sauce.
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.
§ items marked with this symbol are available in a vacuum-sealed pouch.