Hors d’oeuvres for New Year’s Eve

Hello, Feastlings.

We’d be hard pressed to find someone who wasn’t ready for a new year by now, so we’re offering a simple but special sendoff to 2020- Here’s a set of eight hors d’oeuvres, which we’ll offer with heating instructions for you to enjoy, early in the evening or when the clock approaches midnight, and you can enjoy it with or without the accompanying 2-ounce pours of the wines around which we’ve built these tasty snacks.  Feel free to order as many sets of snacks and as many sets of wine (and sake) tastes as you’d like- they don’t need to match.  You’ll just need to get your order in by Sunday the 27th so we can have it ready for you to pick up on Thursday the 31st.  Then look in your rear-view mirror and watch for 2020.

Are you the sort who feels sparkling is a must on New Year’s Eve?  All of our sparkling wines will be available at 10% off on the 31st, and 15% off if you’re already buying a wine pairing (this offer does not combine with any other discounts.)  So you and your bubble buddy can enjoy two sets of snacks, one set of wine tastes, and finish it off at midnight with that special bottle of bubbly.  Or not.  Mix and match however you see fit.  The important thing is that 2021 is going to be substantially better than 2020.  It has to be.  Happy New Year from all your friends at Feast.

heating instructions and information and links about the wines can be found here.

New Year’s Eve hors d’oeuvres menu
We apologize.  We’ve sold this event out.


Offered only as a set of eight hors d’oeuvres- no substitutions, please- $25

Wine pairings offered only as a paired set of eight 2-ounce pours as well- $50


“Cigar”- sea bass and banana, wrapped in caul fat and brik pastry
NV Terada Honke Katori “90” Junmai Kimoto Muroka Sake, Chiba


Shrimp salad- Mexican white shrimp, Hachiya persimmon, green onion, lemongrass and vanilla bean
2017 Peter Franus Sauvignon Blanc, Napa Valley


Pumpkin roasted in pear nectar and honey, with a speared chicken meatball
2015 Hanzell Chardonnay, Sonoma Valley


Mushroom bar with pâte brisée crust, topped with cinnamon-sandalwood-licorice-rubbed hanger steak
2013 J. Hofstätter “Barthenau Vigna S. Urbano” Pinot Nero, Alto Adige DOC


Turkey mole in a masa cup
2018 Robert Biale “Black Chicken” Zinfandel, Napa Valley


Empanada filled with brisket burnt ends, smoked beets and pork belly
2017 Domaine Lionel Faury Saint Joseph Rouge


Risotto cake with goat brie and slow-roasted Long Island duck breast
2015 Cantine Povero “Priore” Barolo DOCG


Fig leaf custard tartlet
2015 Jean-Baptiste Arena “Grotte di Sole” AOC Muscat du Cap Corse

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