New Year’s Eve at Feast

Hey there, you 2018 Feastlings.

We know that it’s our habit to be closed on Mondays, but we thought we’d offer you one last chance to be a 2018 Feastling, so we’ve decided to open- for dinner only- on December 31.  We don’t do all the bells and whistles if you’re looking for a party- our last seating will be at 9:00 pm so you can still make it to whatever New Year’s party you’re headed to, or you can do what we plan to do: eat well, drink well, and tuck yourselves in as the 2019 arrives.  We’ll be offering a few dishes from our regular dinner menu, gussied up a bit for the occasion, but more importantly, we’ll be making a special prix fixe menu, complete with wine pairings if that’s your thing.  You can pick and choose from the special menu and the more familiar dishes, but whatever you choose, we’d love to have you visit one last time in 2018.  Give us a call if you’d like to join us.  The number is 326-9363.  The menu, meanwhile, looks like this:

First Course- choice of:

 

Baked oysters with roasted garlic aioli and a cantaloupe-shallot-lime mignonette. ◊

2016 Matanzas Creek Winery Sauvignon Blanc, Knights Valley

Crispy chicken thigh with Prosciutto, orange peel and chevre cream. ◊

2015 Il Rosso di Vespa Primitivo, Salento

 

Risotto with coffee-steeped prunes and cocoa-fried onion rings. ◊

or
Risotto with burnt ribeye ends and  cocoa-fried onion rings.  ◊

2015 Finca Tobella “Selecció Especial” Garnacha/Carignen/Cabernet Sauvignon, Priorat DOQ

 

Second Course – choice of:

 

New Bedford sea scallops with spoonbread, crispy Phoenix mushrooms, white pepper and celery juice. *

2014 The Hilt Chardonnay, Santa Barbara County

Roasted wild mushrooms, shiso and pomegranate seeds with yogurt cheese and crispy white and wild rice. ◊

or

Confit of duck with tomato toast, anchovy oil and Swiss chard.

2014 Domaine Pierre Gelin “Clos Napoléon” Monopole, Pinot Noir, Fixin 1er Cru

 

Grilled tenderloin of boar with green peppercorns, bell pepper oil, rice fritter and coffee tuile. * ◊

2001 Donna Olga Sangiovese, Brunello di Montalcino DOCG

Third Course- choice of:

 

Salad of Belgian endive, shaved Parmesan and fennel in a shallot citronette. ◊

 

Persimmon and wild rice over lamb’s lettuce, in a lemon-truffle vinaigrette.  ◊

 

Fourth Course- choice of:

 

Apricot-almond torte with chamomile and white pepper ice cream. ◊

2015 Château Roûmieu-Lacoste Sauternes

 

House-made ricotta with extra virgin olive oil, candied kalamata olives and shaved chocolate. ◊

2013 Gutiérrez de la Vega “Recóndita Armonía” Monastrell Dulce, Alicante

Brown sugar shortbread with chocolate sorbet and smoked golden raisin purée.

N.V. Lustau “San Emilio” Pedro Ximenez, Jerez

 

Prix Fixe: $75 plus tax and gratuity

Wine pairing, $45

 

All prix fixe individual selections available a la carte,

as well as these choices:

 

 

Cauliflower-carrot fritters with cider vinegar sauce, pine nuts and raisins.
10

 

Gougère sliders~ Choux pastry puffs stuffed with braised beef cheek, fresh spinach and horseradish crème fraiche.  ◊
12

 

Charred eggplant with fresh shiso and radicchio, goat cheese whipped cream and a porcini glaze.  ◊
13

‡‡‡

Seafood soup~ Black mussels, clams, shrimp, and lobster with vanilla leeks, new potatoes, citrus and celery leaves, served in a lobster-sweet corn broth. ◊
33

2013 Sandhi Wines Chardonnay, Santa Barbara County
16

 

Grilled beef tenderloin with Tête de Moine cheese, olives and a veal reduction.  Served on a potato, leek and fennel nest with sautéed arugula and radicchio.  * ◊
35

2001 Donna Olga Sangiovese, Brunello di Montalcino DOCG
26

 

 

‡‡‡

 

D’Affinois cheese glazed with lime and crystalized ginger, served with pain d’épices.
10
Chocolate chip bread pudding with hot chocolate and Mahón-Menorca cheese.
10

 

 

*Consuming raw or undercooked meats, poulty, seafood or eggs may increase your risk of foodborne illness.

◊ ~ indicates dishes which may be prepared gluten free.                    Please tell your server.

 

 

 

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