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 menu

Here’s the January menu; the February menu begins the first Tuesday in February .  We’re currently open for dine-in with seating available from 11 am to 8 pm, Tuesday through Sunday. Takeout continues to be available from 11 am until 8 pm.

Just Getting Started

Roasted marrow bone with honey-poached lemons and house-made, whiskey-infused ricotta cheese, and microgreens. Served with toast points.

Pork trifecta~ country-style terrine with pistachios, braised belly, and fried tail, with tangerine-persimmon sauce. ◊

Crèpe stuffed with assorted mushrooms, Feast garden herbs and quadrello di bufala.  Served over spinach-tarragon pesto.

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

Today’s soup
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 ◊  kumquat dressing ◊ tahini-orange dressing ◊ shallot citronette ◊

Pink peppercorn shrimp, various endives, shaved fennel and crispy rice strips, in a shallot citronette.  ◊

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

Smoked goose breast served over Little Gem lettuces with brandied prunes, walnuts and bergamot fried potatoes.  Tossed in a kumquat dressing. ◊

Next to Your Dinner

Kabocha squash gnocchi, tossed with lacinato kale and dehydrated olives.

Urfa chili sweet potato purée in a corn husk, with  yogurt cheese. ◊

Spiced spinach soufflé with chermoula.

Between Bread

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

Fried bologna ~ Sliced mortadella, griddled and served on focaccia with caramelized onions, pickled fennel and house-made mustard. Served with mixed greens.

House-smoked mackerel with tomato jam, fresh arugula, aioli and pickled onions.  Served on a brioche bun with a side of mixed greens.

The Main Thing

Butternut-cotija soufflé with spinach and epazote, tequila-braised mushrooms, tomatillo and pipián verde.  Served with chili-achiote oil and spiced pepitas.

Chicken agnolotti~  house-made chicken-stuffed pasta in brown chicken broth with sweet and bitter melons, fresh tarragon and ground shrimp.

Braised short ribs of beef, served over a cannellini bean puree with kabocha squash gnocchi, lacinato kale and dehydrated olives.

Pan-roasted Barramundi, served over a purée of chickpeas, roasted peppers and tomatoes, with charred Castelfranco and Romanesco cauliflower, drizzled with garlic oil.  ◊  28

Slow-cooked pork loin, brined and seared,  with sautéed broccolini, leeks, golden raisins and mustard seed. Served with urfa chili sweet potato purée and yogurt cheese.  * ◊  27

Grilled tenderloin of venison served over a savory frangipane tart with truffled liver mousse and garlic-pear jam.  Served with braised leek greens. *

Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, half a Maine lobster and sea bass.  Garnished with toast points and rouille.  ◊

Today’s soup is potato, corn, and bacon chowder. 

Today’s ice cream is hibiscus and chai tea ice cream.


Today’s breads and pastries

House levain-white and wheat blend.

House levain-white and wheat blend with crystallized ginger and Szechuan peppercorns baked in.

Cartoonishly large brown butter triple chocolate chip pecan cookie


Butterscotch pot de creme~ Custard with Scotch whiskey and butter, served with black tea whipped cream and a walnut shortbread cookie. ◊

Pear and hazelnut cake, spiced with cardamom and served warm with maple Chantilly cream.

Flourless chocolate cake with Agricole Rum-spiked figs, with limequat crème anglaise. ◊

Chocolate cajeta tart~ pastry crust filled with dark chocolate ganache and cajeta custard.  Garnished with goat cheese streusel.

Ice cream we made here ◊

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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