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.
May takeout menu
The June menu begins the first Tuesday in June, 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 the bottom of our home page for upcoming delivery runs to areas outside our normal area to a hub near you.
Just Getting Started
Empanadas filled with spinach, leeks, sweet peppers and peas, and served with a smoky sweet pepper-tomato sauce.
Cauliflower gratin studded with oil-cured olives. Buttered breadcrumbs.
Lobster, corn and scallion bread pudding with Parmesan cream sauce.
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 ◊ grapefruit-poppyseed dressing ◊ tamarind-lime dressing ◊
Sesame chicken salad~ roasted chicken breast, tossed in a mildly spicy sesame-tamari dressing with carrots, peppers, sugar snap peas and sesame seeds. Served over mixed greens. ◊
Grilled fennel salad~ Sliced grilled fennel, golden raisins and Kalamata olives with lemon juice. Served over mixed greens. ◊
Salad of house-smoked trout, watermelon and avocado served over mixed greens tossed in a grapefruit-poppy seed dressing. ◊
Next to Your Dinner
Charred sweet potatoes, with sesame oil, fish sauce, green onion, cashews, radish, lime, pickled onion, mint and cilantro. ◊
Grilled asparagus with citrus aioli. ◊
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.
Softshell crab~ sautéed softshell crab on a hoagie roll with a slaw of daikon radish, bok choy, tamarind, sweet pepper and scallion. Served with mixed greens.
The Main Thing
Vegetable curry~ house-made yellow curry with sweet peppers, cauliflower, broccoli, and red and green onion. Served with jasmine rice. § ◊
Shrimp curry~ house-made yellow curry with sautéed shrimp, sweet peppers, cauliflower, broccoli, and red and green onion. Served with jasmine rice. § ◊
Coq au Vin~ Chicken braised in red wine with bacon, mushrooms and onions. Served with buttered new potatoes and haricots verts. §
Sautéed Alaskan halibut, served over fried rice with sweet potatoes, green onion and cashews. Served with a salad of radish, lime, mint, cilantro and pickled onion in sesame oil and fish sauce. ◊
Crawfish Etouffée~ crawfish tails simmered with vegetables in a rich and spicy sauce. Served over rice. §
Grilled pork loin, served with lemon-horseradish butter, house-made sauerkraut, smoked plums and bacon fat new potatoes. * ◊ §
Grilled beef tenderloin, served with smoked tomato-vegetable relish, Burgundy butter and cauliflower gratin studded with oil-cured olives. *
Sautéed octopus with gigante beans, kohlrabi, peppadew peppers and gremolata. § ◊
Quart of lavender lemonade (four 8-oz glasses or two pints.) ◊
Half gallon of lavender lemonade (eight 8-oz glasses or four pints.) ◊
Achiote grilled shrimp, served over fresh corn risotto with queso fresco in a corn husk, wish a salad of cabbage, radish and tomato in a lime citronette.
Roasted bell peppers stuffed with white and wild rices, caramelized onion and heirloom cherry tomatoes. Served with summer squash ribbons and a smoked tomato-pepper coulis. ◊
Grilled flatiron steak with blistered green beans, whole grain mustard potato salad, and clam-and-mussel compound butter.
The soup today is red gazpacho with Kalamata olives. ◊
Today’s ice creams are smoky plum, and vanilla bean. ◊
Espresso panna cotta with walnut shortbread cookies. ◊
Individual dark chocolate-Bourbon cake with white pepper-cream cheese frosting and cardamom-spiced orange.
Lemon roulade with sweet pistachio-basil pesto.
Blackberry cobbler with Triple Sec Chantilly cream.
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.