Valentine’s Day at Feast

Hello, Feastlings.

As is occasionally the case, we’re posting a menu with the promise of more.  Why?  Two reasons: first, because a number of you have been asking about the menu for Valentine’s Day, and second, because while it’s fully our intention to offer a few á la carte items alongside our fancy Prix Fixe menu with wine pairings and bells and whistles, we frankly have yet to write the February menu.  So please know that in addition to the menu below, you’ll be able to get some dishes from the regular menu, as soon as we figure out what those will be.  Thanks, as ever, for your patience.

Now that the February menu is up and running, we can tell you what á la carte dishes we’ll be offering alongside the prix fixe menu.  Scroll to the end of the third course to see what else we’ll be offering.


VAlentine’s Day menu

First course- choice of:


Seared Provolone cheese with crispy calamari, orange peel, honey and jasmine tea reduction.  Caramelized pear and sea salt garnish.
2022 Ridge Grenache Blanc/Picpoul, Paso Robles


Ripe and unripe strawberries with sautéed oyster mushrooms, pink peppercorns and a cucumber salad in tarragon-rose dressing.  Fried enoki garnish. ◊
2021 Pierre Arnold “L’amour Glou” Rosé of Pinot Noir, Alsace


Duck croquette with a mushroom sformato, pomegranate glaze and Swiss chard.
2018 Domaine Eden Pinot Noir, Santa Cruz Mountains


Second course- choice of:


Seared sea scallops with fresh water chestnuts, lemon peel, and persimmon preserve cream. Served with Yukon Gold potatoes and sea beans. ◊
2019 Presqu’Ile “Bien Nacido Vineyard” Chardonnay,
Santa Maria Valley


Charred sweet potato with candy-stripe beets, sarsaparilla foam and barley-nutmeg tea cappuccino.  Served with basil pesto and wilted greens.  ◊
2016 Van Duzer “Bieze Vineyard” Pinot Noir,
Eola-Amity Hills


Vanilla-braised short rib of beef with a Gorgonzola-spinach soufflé.  Served with cocoa-white pepper veal reduction and wilted spinach.
2021 Biale “Black Chicken” Zinfandel, Napa Valley


Third course- choice of:


Brioche French toast with orange-caramel sauce and honey-lime zest ice cream.
2017 Calera Viognier Doux, Central Coast


Mascarpone custard tart, hazelnut ice cream and Maldon sea salt. Orange zest garnish.
N.V. Madeira Vintners “Sobremesa” Madeira Doce


Napoleon of dark chocolate mousse and Balsamic tuiles, with candied bleu cheese.
2016 Porto Poças vintage Porto


Prix Fixe: $80 plus tax and gratuity


Wine pairing, $55



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


Chestnut flour crêpes filled with sautéed spigariello and house-made ricotta cheese.  ◊ 14


Lobster, corn and scallion bread pudding with Parmesan cream sauce.  16


Tonight’s bread service.  7





Grilled beef tenderloin with celery seed braised beef cheek, herbed fava bean purée and Parmesan fritters. Juniper-cassis sauce and crispy lovage garnish.  * ◊ 50


Suggested wine pairing:

2016 Alessandro Rivetto Nebbiolo, Barolo di Serralunga di Alba DOCG 20



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. * ◊ 50

Suggested wine pairing:

2021 Laura Aschero Vermentino, Riviera Ligure di Ponente DOC 18






Grapefruit ricotta cake, made with almond flour, served with Negroni whipped cream and candied almonds.  ◊ 12


Napoleon of banana-cardamom crémeux and orange-almond tuiles with verjus syrup. ◊ 12


*Consuming raw or undercooked meats, poultry, 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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