Easter specials

Hello, Feastlings.

Easter is a celebratory time, so we’ll be making a few extra dishes that offer a celebration of the holiday and a nod to Spring.  We’ll be serving these dishes from the moment we open until 8 pm, or, as we’ve all gotten used to during the pandemic, until we simply run out.  We’ll do our level best to keep them all around for you, though, all day long.


Chilled honeydew-buttermilk soup with half a lemon-anise glazed lobster, out of its shell, garnished with tarragon, orange and crème fraiche.

Beeler Farms roast ham with cape gooseberry glaze, and spring greens and chicories in a garlic chive vinaigrette.  Served with chevre scalloped potatoes.

Braised lamb shank, herb-rubbed and served with fava bean purée in a potato nest, with a preserved citrus demiglace.

Confit of rabbit leg, served over English pea risotto with roasted baby carrots and a wild mushroom jus.


Lemon-ricotta cake with almonds.


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