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.
March menu begins the first Tuesday in March.
Just Getting Started
Duck bao~ Steamed bun sandwiches with gingered duck, fried pickles, spinach and hoisin.
Crispy sweetbreads with carrot risotto, creamed potatoes and turnips, Niçoise olives and crispy carrot shreds. ◊
Artisan Cheeses with fresh and dried fruits, Spanish chorizo, nuts and olive oil torta. ◊
Lobster, corn and scallion bread pudding with Parmesan cream sauce.
cup 4.5 bowl 7.5
Greenery and Other Salads
Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ Balsamic vinaigrette ◊ horseradish dressing ◊ honey-vanilla dressing ◊ chipotle-walnut dressing ◊
Chicken and rice salad~ grilled skin-on chicken, jasmine rice, roasted corn, cilantro and bee pollen in a honey-vanilla dressing. Served over tat soi and fresh mint. ◊
Underground salad~ lettuces and root vegetable greens with gingered beets, turmeric-spiked parsnips, breakfast radishes, sunchoke chips and roasted peanuts. Honey-horseradish dressing. ◊
Grilled Mexican white shrimp, served over a salad of epazote, mizuna and spinach in a chipotle-walnut dressing, with marinated mushrooms. Crispy sweet potato garnish. ◊
Next to Your Dinner
Eggplant, green beans and peppers in a spicy broad bean sauce.
Cassava-Niçoise olive pancakes with asparagus, lemon and leek. ◊
Carrot risotto with pickled cauliflower. ◊
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Shaved porchetta~ slow-cooked pork loin and belly, thinly sliced and served on French bread with melted fresh mozzarella, fresh arugula and salsa verde aioli. Served with mixed greens.
Sloppy Mo’~ Turkey mole on a brioche bun, with jicama, radish, cilantro, onion and jalapeño. Served with mixed greens.
The Main Thing
Braised and fried artichokes, served with sugar snap peas and asparagus, yogurt cheese, pickled peppers, sun-dried tomato pesto and sauce verte. ◊
Cornish game hen stew with Castelvetrano olives and blood oranges. Smoked paprika gribenes.
Grilled eye of ribeye steak, served with cassava-Niçoise olive pancakes, asparagus, orange infused veal glace and lemon-leek roasted marrow bone. * ◊
Sautéed redfish with spaghetti squash waffle, pipián-tossed green beans and huitlacoche cream. ◊
House-made udon noodles with pork two ways, bird’s eye chili broth, baby bok choy and shiitake mushrooms. 63° farm egg and green onion garnish.
Mussels, clams, and lobster with curry leaf. Served over savory French toast with cultured butter, lime marmalade and seasoned egg yolk. *
Long Island duck breast, marinated and griddled, with a whiskey-orange glaze. Served with Delicata squash, Lacinato kale and a steamed tahini cake. * ◊
House-made ricotta with extra virgin olive oil, candied kalamata olives and shaved dark chocolate. Served on a thin slice of dark chocolate cake. ◊
Whiskey-molasses oat pancakes with caramelized winter squash.
Individual dark chocolate-Bourbon cake with white pepper-cream cheese frosting and cardamom-spiced orange.
Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
9.5 (a portion benefits the Girl Scouts)
Buttermilk tiramisú with caramelized pears.
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.