Home is where the heart is- New Year’s Eve carryout menu

Dear Feastlings,

With variants still fluttering around and people in various states of vaccination, we understand that there’ll be no small number of you who’d prefer to ring in the new year at home, without strangers wandering about, and for you, we’ve created this ensemble of hors d’oeuvres to enjoy, with or without wine pairings, and with- not without- a caveat: some assembly required.

We’ve been scrambling to execute what catered events we could during the holiday season with a limited staff (yes, the staffing issue is still a problem for tens of thousands of businesses, not the least of which is restaurants,) and so we hope you’ll forgive us for putting this together by the seat of our pants, as it were.  Still, you have nearly a week to decide if this is for you: our order deadline is Tuesday to pick up these treats on Friday, by which time we’ll have posted assembly and heating instructions here, and we’ll have a few copies printed up as well when you stop in to pick up.

The menu below isn’t really a pick-and-choose type of thing; you’re meant to get one of each and snack on them throughout the evening, which should culminate in the end of Rough Year Number Two for Pretty Much Everyone, with all eyes turned toward a Potentially Much Better Year.  If you’d like to pick up the hors d’oeuvres, give us call at 326-9363.


Offered only as a set of five hors d’oeuvres- no substitutions, please- $20

Wine pairings offered only as a paired set of five 2-ounce pours as well- $30


Heating instructions and blurbs about the wines can be found here.


Feast’s new year’s eve hors d’oeuvre menu


Savory bread pudding of brie, green peppercorns and golden raisins with asparagus and grapefruit cream.

2014 Tenuta San Leonardo “Vette” Sauvignon Blanc, Vigneti delle Dolomiti


Mussel-scallop salad with lychee, mango, grapefruit and cured olives, on brioche.

2017 Penner-Ash “Hyland Vineyard” Old Vine Riesling, McMinnville


Guanciale-wrapped pork tenderloin with apricot glaze and fried sage, served with roasted parsnips and chive oil.

2019 Turley Old Vines Zinfandel, California


Cocoa-dusted beef tartare with currants, kohlrabi and toast point.

2016 Inglenook Cabernet Sauvignon, Rutherford


Coconut-curry bavarois with milk chocolate ganache.

NV Madeira Vintners “Citrine” Madeira Meio Doce

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