Opening on a Sunday evening to fill your bellies before you celebrate the new year.

Dear Feastlings,

We always make a special menu for New Year’s Eve.  Tired as we may be- so tired, in fact that our last seating will be at 9:00 so we can be safely tucked in by the time 2024 rolls into town- we’re opening the doors on a Sunday, despite the fact that we’ve been closed on Sundays for eight or nine months now.  Come Sunday, December 31st, we’ll serve a special prix fixe dinner, with or without wine pairings, alongside a few dishes from our regular menu, and send you off to ring in the new year wherever your plans take you.

We’ll begin service early for those of you who want to sleep through the banging of pots and pans and the odd bottle rocket, at 4:00 pm.  And we’ll finish up at 9:00 so as not to be responsible for anyone’s tipsy trip down Speedway.  You can make to your parties or your pillow by midnight, whatever your druthers.  From four to nine, though, the kitchen will be open and we’ll be serving this menu:


New year’s eve menu at feast


First course- choice of:


Langoustine salad~ langoustine tails, dried apricot and chives in lemon aioli on griddled brioche.
2017 Château de Chaintres “Clos des Oratiens” Chenin Blanc, Saumur Blanc AOC


Five-spice Ora King salmon with candied raspberries, mushroom croquette and pine syrup.
2016 Presqu’Ile “Presqu’Ile Vineyard” Pinot Noir, Santa Maria Valley


Smoked lamb loin with crispy shallots and cedarwood crème anglaise. * ◊
2018 Les Cadrans de Lassegue Merlot/Cabernet Franc, Saint Emilion Grand Cru


Second course- choice of:


Sautéed sea scallops with roasted pear, hazelnuts and potatoes in a Chanterelle cream. *
2022 Nickel & Nickel “Truchard Vineyard” Chardonnay, Carneros


House-made gnocchi with roasted chestnuts and Gorgonzola cream sauce, tossed with lacinato kale and truffle oil, and garnished with anise seed-stuffed prunes.
2017 Paolo Scavino Nebbiolo, Barolo DOCG


Smoked boar shoulder with bergamot glaze, smoked blackberry crème fraiche mashed potatoes, sugar snap peas and roasted sweet peppers.
2020 Yves Cuilleron “Le Village” Syrah, Cornas AOC


Third course- choice of:


Caramelized pineapple bread pudding with cashew pralines and apricot crème anglaise.
2020 Château Roumieu Semillon/Sauvignon Blanc, Sauternes AOC

Honey-almond butter macarons with toffee Chantilly cream and tangerine peel.  Sea salt garnish. ◊
Blandy’s 10 year Sercial, Madeira

Flourless chocolate cake, balsamic ice cream and Bleu frico. ◊
2015 Quinta do Crasto Late Bottled Vintage Port, Porto


Prix Fixe: $80 plus tax and gratuity


Wine pairing, $55


Not up for the whole enchilada?  We’ll also be offering a few a la carte items if you’re not ready for a big dinner.


All prix fixe individual selections available a la carte, as well as these choices:


Roasted marrow bone with dandelion gremolata, cured lemon, watermelon radish and gribenes, Served with grilled house bread.   

Tuna tartare~ sushi-grade ahi tuna with a sesame-honey aioli, served with sourdough crackers, avocado and microgreens.  ◊ 

Tonight’s bread service.  




Grilled Australian Wagyu New York steak, served with sage and squash gougères, pomegranate demiglace, and shaved Brussels sprouts and kale.  * 


Half a Maine lobster, served with sea scallops and black mussels in a corn liqueur beurre rose with sea beans, lemon and roasted potatoes.  Pink peppercorn garnish. * ◊ 




Three chocolate terrine~ caramelized white chocolate, cacao-nib milk chocolate and coffee-peanut-studded dark chocolate layers, with cassis crème anglaise ◊ 


Gorgonzola carrot cake ~ carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage. 



*Consuming raw or undercooked meats, poulty, seafood or eggs may increase your risk of foodborne illness.


◊ ~ indicates dishes which may be prepared gluten-free.  Please tell your server if you require a gluten-free


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