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.


January 2019

February menu begins the first Tuesday in February

Just Getting Started

Cauliflower-carrot fritters with cider vinegar sauce, pine nuts and raisins.
8.5

Lobster, corn and scallion bread pudding with Parmesan cream sauce.
11

Gougère sliders~ Choux pastry puffs stuffed with braised beef cheek, fresh spinach and horseradish crème fraiche.  ◊
10

Marinated breasts of quail with pipián sauce, pomegranate seeds, farmer’s cheese and cilantro.  ◊
10

Today’s Soup
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 ◊  Citronette ◊ Tarragon pesto dressing ◊ Pineapple-horseradish dressing ◊
6.5

Salad of warm calamari and borlotti beans, served over Bibb lettuce with tarragon pesto dressing, pine nuts and oven-cured cherry tomatoes.  ◊
14

Ginger-beet hummous with kumquat marmalade, toasted pita triangles, watercress, nappa cabbage and sweet peppers.  Extra virgin olive oil.  ◊
13

Grilled beef salad~ grilled skirt steak served over lacinato kale and Romaine lettuce in a pineapple-horseradish dressing, garnished with crispy shallots and radishes. * ◊
14.5

 

Next to Your Dinner

Corn pudding with broccolini. ◊
8.5

Fried artichoke hearts, potatoes, Asiago cheese and green beans with a sauce Romescu.
11.5

Charred cabbage, pickled and stuffed with apples, leeks and walnuts.    ◊
8.5
Add pork belly: ◊  11.5

 

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

Fried Pacific oysters on a hoagie roll with lemongrass aioli and pickled vegetable slaw.  Served with mixed greens.
15

Sautéed chicken breast and speck with fresh mozzarella and a thyme aioli, on a brioche bun.  Served with mixed greens.
13

 

The Main Thing

Tamarind-glazed fried winter squashes with endives, vadouvan and parsnip chips.  ◊
18

Herb-rubbed grilled hanger steak with fried artichoke hearts, potatoes, Asiago cheese, green beans, and sauce Romescu.   *
28

Sautéed Barramundi, glazed with spicy broad bean paste and served with carrot butter, bok choy and fried curry leaves, over scented rice.  ◊
28

Seared chicken breast layered with brie, white bean-sage purée, spigarello and smoked garlic sage reduction. Crispy quinoa and pickled pepper garnish.  ◊
20

Pappardelle pasta with tomato-pork belly ragout, fresh spinach and house-made sanguinaccio.
25

Seafood soup~ Black mussels, clams, shrimp, and lobster with vanilla leeks, new potatoes, citrus and celery leaves, served in a lobster-sweet corn broth. ◊
30

Slow-cooked lamb neck with poached garlic, fennel-anise oyster mushrooms, and beet reduction. Served with sautéed broccolini and corn pudding.  ◊
27

 

Fin

Mocha molasses cake with cardamom whipped cream.
9

Curried peanut butter tart with coconut bavarois and lime zest.
9

Napoleon of blackberry gelée, chestnut mousse and chocolate ganache on puff pastry.
9

D’Affinois cheese glazed with lime and crystalized ginger, served with pain d’épices.
9

Roasted apple with cinnamon crème anglaise and chipotle halvah.  ◊
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.

 

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