Valentine’s Day at Feast

On Valentine’s Day, Thursday, February 14, we’ll offer our regular menu at lunch, then close from 3:00 to 5:00 to prepare our special Valentine’s Day prix fixe menu.  Don’t worry, if you don’t want four courses, each dish is available á la carte as well, and we’ll have a few selections from our regular menu available as well.  Make your reservations sooner than later, as we’re sure to fill up.

First Course- choice of:


Seabass omelette with chamomile-hazelnut aioli. 

2016 Palladino Roero Arneis DOCG


Scalloped carrots, parsnips and potatoes with Fontina cheese, ground cauliflower and Swiss chard.

2014 Chateau Feuillet Torrette (Petit Rouge/Mayolet,)
Valle d’Aosta DOP


Braised lamb belly with minted whipped cream cheese and pomegranate seeds. 

2015 Quinta de la Rosa Douro DOC


Second Course- choice of:


Risotto with spicy fermented broad bean paste, crispy leek sheets and truffled butterscotch sauce.

2015 Château Mont-Redon Châteauneuf du Pape Blanc


Pan-roasted New Zealand King salmon with fig-and-prune glaze, cashew butter and a spinach Napoleon.

2014 Alysian Rochioli & Allen Vineyards Pinot Noir, Russian River Valley


Fernet-glazed loin of venison with minted garlic custard, Swiss chard and fried pasta sheets.

2015 Vigne Rada Alghere “Arsenale” Cagnulari, Alghero Cagnulari DOC


Third Course- choice of:


Salad of  arugula, chevre and red and gold beets with bee pollen, tossed in an orange-honey vinaigrette.


Bittersweet bacon salad~ Belgian endive, radicchio, watercress and house-cured bacon, tossed with fried parsnips in a date vinaigrette.


Fourth Course- choice of:


Fallen Cambozola soufflé with apricot sauce.

2009 Weinkellerei Römerhof Beerenauslese (Silvaner,) Mosel


Coeur á la crème with mixed berry coulis.  

NV Paladin Agricanto liqueur~ cherry liqueur-infused Raboso


Banana-walnut cheesecake with chocolate crust and bleu cheese anglaise.

NV Domaine la Tour Vieille Banyuls Reserva


$75 plus tax and gratuity

Wine pairing, $45 supplement


All prix fixe individual selections available a la carte,

as well as these choices:


Ginger-beet hummous with kumquat marmalade, toasted pita triangles, watercress, nappa cabbage and sweet peppers.  Extra virgin olive oil.    14


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


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



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

2013 Sandhi Wines Chardonnay, Santa Barbara County

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

2014 Yves Cuilleron “Les Pierres Sèches” Saint-Joseph Rouge (Syrah)








Mocha molasses cake with cardamom whipped cream. 



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


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


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