Finishing up your 2019 at Feast

Hello, Feastlings.

We won’t be offering our normal dinner menu for New Year’s Eve, but rather a few selections from that menu and a prix fixe menu as well. (Prix fixe dishes are available a la carte as well.)  We’ll be closed from 3:00 to 5:00 pm to prepare for our special dinner service.  We hope you’ll join us.

First Course- choice of:

Fallen Cambozola souffle with  green grape cream, oil-cured olives and dried figs.

2015 Albert Boxler Muscat, Alsace

Wild mushroom timbale with cured duck breast and raspberry-duck glaze. ◊

2016 Penner-Ash Pinot Noir, Willamette Valley

Sautéed nappa cabbage stuffed with slow-cooked lamb neck and served with a smoked blackberry sauce. ◊

2011 La Stoppa “Macchiona” (Barbera/Croatina,) Emilia IGT


Second Course – choice of:

Alaskan King crab leg and roasted corn in feuille de brik with Brillat-Savarin cheese, seared and fresh Belgian endive, and truffled Meyer lemon sauce. Baby spinach.

2014 Ramey “Platt Vineyard” Chardonnay,  Sonoma Coast

Butternut squash croquettes with house-made membrillo, dehydrated Kalamata olives, braised celery and sautéed Brussels sprout leaves.

2016 Harper Voit “Terrarossa” Pinot Noir, Dundee Hills

Grilled veal medallion with mousse truffée and beef carpaccio.  Espresso-brown sugar veal reduction, buttermilk mashed potatoes  and spigarello.* ◊

2017 Venge Vineyards “Silencièux” Cabernet Sauvignon, Napa Valley


Third Course- choice of:

Salad of shaved fennel, kohlrabi, Tête de Moine cheese and Castelfranco in a creamy Sherry vinaigrette.  Served with pickled seeds.  ◊

Gem lettuces with sliced Asian pear, goat cheese, and pomegranate seeds in a pink peppercorn dressing.  * ◊


Fourth Course- choice of:

Brillat-Savarin cheese with ginger-lime glaze and pain d’épices.  ◊

2015 Champalou “La Moelleuse de Champalou” late harvest Chenin Blanc, Vouvray


Pineapple upside-down cake with white chocolate-honey truffle.

2006 Müller-Catoir “Haardter Herzog” Riesling Beerenauslese, Pfalz

Milk chocolate tart with pear Chantilly, and minted dark chocolate cake with malted milk buttercream.

Tullibardine “Sovereign” (Highland) Scotch; Caol Ila 12 year (Islay) Scotch


Prix Fixe: $70 plus tax and gratuity

Wine pairing, $45



All prix fixe individual selections available a la carte, as well as these choices:



Sautéed octopus and crawfish tails, served over fingerling potatoes and haricots verts in gremolata.   ◊


Duck bao~ Steamed bun sandwiches with gingered duck, fried pickles, spinach and hoisin.


Gem lettuce tossed in a ginger-pear dressing, with anise-poached celery root and Brussels sprout sauerkraut. Served with pickled pears and shaved Gjetost cheese. ◊


Seared sea scallops with wakame white polenta, baby root vegetables, lovage velouté, local mushrooms and fresh tarragon.  *

Recommended wine pairing: 2016 Simmonet-Febvre Chablis  Vaillons Premier Cru (Chardonnay)


Braised short ribs of beef, sautéed local mushrooms, barley malt veal reduction and slow-cooked collards and shallots.  Roasted marble potatoes.  *
Recommended wine pairing: 2001 Donna Olga Sangiovese, Brunello di Montalcino DOCG





Steamed date pudding with walnut ice cream and salted caramel sauce.
Buttermilk tiramisú with caramelized pears.




*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 if you have gluten sensitivity.



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