Valentine’s Day special menu

For Valentine’s Day, we’ll be offering a prix fixe menu, but you’re also welcome to select from our special dishes a la carte, or choose from a limited selection from our regular menu.  Reservations are a must, and please be aware that we’ll be closed from 3:00 pm to 5:00 pm to prepare for our special service.

First Course- choice of:

Roasted oyster on the half shell with a mignonette of green apple, shallots and honeyed bacon. ◊

2017 Domaine de la Pépière “Les Gras Moutons” Muscadet sur Lie,

(Melon de Bourgogne,) Muscadet Sèvre et Maine

Corned rabbit over white polenta, with crispy shallots and celery leaves. ◊

2017 The Eyrie Vineyards Chasselas Doré, Dundee Hills


Creamed leeks and Italian oyster mushrooms, with fried halloumi cheese glazed in cherry liqueur. ◊

2010 Marchese Fumanelli “Squarano” Passito
of Corvina/Corvinone/Rondinella, Valpolicella Classico Superiore DOC


Second Course – choice of:

Triple-cream brie and Point Reyes Toma, served with grilled spring
vegetables, griddled brioche and cashew butter.  House-made membrillo.

2017 Château Mont-Redon (Grenache Blanc/Clairette/Roussanne/Bourboulenc/Picpoul,) Châteauneuf-du-Pape Blanc

Roasted squab with smoked apricot chutney, black pepper
and a Meyer lemon and shallot cream. Served with fried potatoes ,
caraway seed and savoy cabbage.  ◊

2015 Domaine de la Solitude “Tradition Rouge”

(Grenache/Syrah/Mourvedre/Cinsault/Counoise) Châteauneuf-du-Pape


Sushi-grade tuna, crusted with panko and Niçoise olives. Served over oven-cured heirloom tomatoes, Marcona almonds and Feast garden thyme.
Baby spinach* ◊

2016 Harper Voit “Terrarossa” Pinot Noir, Dundee Hills


Third Course (no wine pairing)- choice of:

Vanilla bean-tossed shaved honeydew melon with cucumber-orange relish, served over baby spinach and watercress. ◊


Shaved Vegetables all’Agrodolce~ carrots, fennel, radishes, beets
and cabbage tossed in a sweet and sour dressing with fresh herbs.
Bleu cheese garnish. ◊


Fourth Course- choice of:

Brown butter roasted pineapple and dulce de leche ice cream
in a brandy snap tuile.

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


Caramelized apple bread pudding with pecans and lemon peel.

NV Domaine DuPont Pommeau de Normandie

S’mores: house-made graham cracker with smoked blackberry
marshmallow and white pepper dark chocolate ganache.

NV Quinta de Noval “Noval Black” Ruby Port


Prix Fixe: $70 plus tax and gratuity
Wine pairing, $45


All prix fixe individual selections available a la carte,

as well as these choices:



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


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


Underground salad~  lettuces and root vegetable greens with gingered beets, turmeric-spiked parsnips, breakfast radishes, sunchoke chips and roasted peanuts.  Honey-horseradish dressing.  ◊


Mussels, clams, and lobster with curry leaf. Served over savory French toast with cultured butter, lime marmalade and seasoned egg yolk.  *

2013 François Rousset-Martin “La Chaux” sous Voile 3 ans, Chardonnay, Côtes du Jura


Grilled eye of ribeye steak, served with cassava-Niçoise olive pancakes, asparagus, orange infused veal glace and lemon-leek roasted marrow bone.  *  ◊
2010 K Vintners “The Hidden” Syrah, Northridge Vineyard, Wahluke Slope




Individual dark chocolate-Bourbon cake with white pepper-cream cheese frosting and cardamom-spiced orange.   .
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.

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