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 2019

April menu begins the first Tuesday in April.


Just Getting Started

Roasted and fried baby root vegetables with celtuce and farro.  Served with Romaine cream. ◊

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

Pork spare ribs with lemon, oregano, Greek yogurt and roasted dates.  ◊

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

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 ◊ Honey-buttermilk dressing ◊ Sorrel pesto dressing ◊

Game hen salad~ roasted and smoked game hen over pea shoots and watermelon radishes in honey-buttermilk dressing.  Garnished with dehydrated Niçoise olives.  ◊

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

Shrimp & octopus~ Grilled shrimp and octopus served over a salad of cannellini beans and vegetables, butter lettuce and peppadews. Served in a sorrel pesto a crispy borage garnish.  ◊


Next to Your Dinner

Brussels sprouts and bacon with chevre cream.  ◊

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

Caramelized carrots with sweet pepper oil and shallot whipped cream.    ◊


Between Bread

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

Ruby trout salad sandwich~ -smoked ruby trout with pickled fennel, radishes and green apples  tossed in a honey aioli on a hoagie roll.  Served with mixed greens.

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


The Main Thing

Asparagus-leek tartlettes with caramelized carrots, sweet pepper oil and shallot whipped cream.

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

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

Crispy chicken thighs with orange zest, chevre cream and house-cured bacon.  Served with Brussels sprouts and crèpes.  ◊

House-made pork sausage with a fried farm egg and sautéed shrimp.  Served over toasted brioche with grilled asparagus and sauce Béarnaise.  *

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

Duck breast with olive-caper crusted tomatoes, over house-made fettucine in spinach pesto.  *



Mocha molasses cake with cardamom whipped cream.

Curried peanut butter tart with coconut bavarois and lime zest.

Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika.  Candied hazelnut garnish.

Grapefruit-buttermilk cake with avocado-cucumber sorbet and Maldon sea salt.

Saffron & crème fraiche panna cotta with roasted cara cara oranges, Marcona almonds and shiso.  ◊

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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