Valentine’s Day

Valentine’s Day menu

As much as we’d love to offer you the full-on, Valentine’s Day dinner experience, we’ve decided it’s a much better plan to offer you a dinner you can take home and heat without too much effort, with your beloved.  Yes, it’s a bit more limited than what we’ve been able to offer in the restaurant over the years.  It’s simply logistically too difficult to offer you that level of variety without virtually guaranteeing a bunch of errors that will spoil the Valentine’s Day dinners of far too many of you.  So this is what we’re offering, sadly with no substitutions and some limitations of your ability to order a la carte, primarily with the objective of limiting gruesome mistakes on your special day.

The dinner is five courses- the first three are small- somewhere between the size of an hors d’oeuvre and a restaurant appetizer course.  The fourth course offers a choice of two entrees, and the fifth is dessert.  It can be ordered with or without the wine pairings.  The meals will be packaged as a heat-it-yourself kit, and a link to heating instructions will be found on this page of the Feast website.  You can, if you choose, share everything (but we do remind you that the appetizers are smaller than what you’d normally find in the restaurant.  I mean, it’s five courses, and the next day is a work day) and order an additional entrée.  The deadline for ordering you meal is Wednesday, February 10th, at 7:30 pm.  The pricing of the meal is as follows:


The five-course meal (food only): $65

The wine pairings (3-oz pours for the first three courses, a 4-oz pour with the entrée, and a 2-oz pour of dessert wine): $45

Either of the entrees by its lonesome: $30

The wine pairing for the entrée by its lonesome (these are pretty special wines): $17

Meanwhile, the regular menu will be available as well, and we’ll have a couple of specials for those of you who don’t want to worry about heating up dinner yourselves.  Those will be posted on the 13th or 14th.

The meal will be available for pickup on Saturday, February 13th, by 3:00 pm, so you can enjoy it on Saturday if you’d rather.


And the heating instructions are here.


Course 1
Crispy chicken wing confit over summer and winter squashes and Marcona almonds.  Served with a pear and preserved lemon chamomile vinaigrette.

2017 Yves Leccia Ile de Beauté Biancu (Biancu Gentile, Corsica)


Course 2
Salmon tartare with lemon-herb aioli, over a salad of shaved fennel, cucumber and honeydew melon.  Served with anise seed toasts.

2018 Domaine Ott “By.Ott” Rosé, Côtes de Provence


Course 3
Shiitake mushroom sformato with Prosciutto ham ribbon and rosemary/garlic cream.

2014 Maison L’Envoyé “Vieilles Vignes” Morgon “Cote du Py” (Gamay Noir)


course 4-choice of:
Creamy New Bedford sea scallops and Maine lobster in caraway-orange crepes.  Served with bee-pollen peas and carrots.

2016 Yves Cuilleron “La Petite Côte” Condrieu (Viognier)


Braised short ribs of beef, served with cheese-roasted olives, Brussels sprout leaves and hassleback potato.  Drizzled with smoked olive oil.

2013 Barruol Lynch “La Boiselée” Côte Rôtie


Course 5
Burnt orange caramel mousse with candied pine nuts and Madeira-orange creme anglaise.

NV Madeira Vintners “Poios” Meio Seco Madeira

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