If I wait any longer in posting this, I’ll spend so much time apologizing to people that I won’t have time to get it posted, so here we are with a menu that bears a striking similarity to last Christmas’s menu. That said, people seemed to be fond of last year’s menu, overall. Anyhow, take a look, place and order and we’ll make sure you’ve got at least one less thing to do come Christmas time.
Christmas Carryout at Feast
Place your Christmas order by Sunday, December 19th by 8:00 pm and we’ll have it ready and waiting for you with reheating
instructions on Friday the 24th. Call us at 326-9363 to place your order. NOTE: GOOSE MUST BE ORDERED BY THURSDAY, DECEMBER 16 TO ALLOW TIME FOR SHIPPING, AND WE ALL KNOW WHAT SUPPLY LINE DIFFICULTIES LOOK LIKE RIGHT NOW.
If you need heating instructions, you can find them here.
Duck Terrine with Pistachios and dried cranberries
$18.00/ half pound (serves 4-6 as an appetizer)
Whole baby brie with cranberry-apple chutney wrapped in puff pastry. $18.00
Roasted Beets, walnuts, grapes, rosemary and Bleu cheese.
$5.00/half pint $9.00/ pint
$5.00/half pint $9.00/pint
Green beans with garlic and almonds.
Pear and chestnut stuffing
$6.00/half pint $10.00/ pint
Single goose breast, brined, roasted and sliced. (average weight before cooking :14 ounces) Served with kumquat glaze.
Confit of goose leg and thigh, on the bone. (average weight before cooking: 20 ounces) Served with kumquat glaze.
Individual Beef Wellington~ Medallion of beef tenderloin, truffled liver mousse and mushroom duxelles, wrapped in puff pastry. One entrée serving.
Gingerbread cake with orange cream cheese frosting and candied pistachios.
$7.00/ slice $46.00/whole cake
Call 520.326.9363 to order.
Merry Christmas from Feast.