Hello, Feastlings,
We’re all another year older than we were last New Year’s Eve, and while we very much like the idea of celebrating with a special meal, we’re leaving the ringing in of 2026 to those who are more inclined than we are. As such, Feast will be offering a special prix fixe menu, as well as some items from our regular menu, on December 31st, but our last seating will be at 9:00 pm, leaving the more motivated among our guests and our staff to go ring in the new year at whatever gathering they choose. As for Feast, we’ll have turned the OPEN sign over by then to call it a year, and come back bright and early in 2026 to offer you our January menu and start what we hope is a better year for us all. Reservations can be made by calling us at (520) 326-9363, or following this link.
new year’s eve menu at feast
First course- choice of:
Cantaloupe and Pecorino custard with shrimp and langoustine salad, lobster broth and orange flower water. ◊
2022 Aperture “Soil Specific”
Chenin Blanc, Clarksburg
Potato and King mushroom terrine with beet hummus
and a brown butter drizzle. ◊
2020 d’Alfonso-Curran Pinot Noir, Santa Barbara County
Duck croquettes with nigella cured tomatoes
and whipped tomato cream.
2023 Turley “Juvenile” Zinfandel, California
Second course- choice of:
Butternut risotto with lion’s mane and white beech
mushrooms, golden apples, and smoked vanilla-lime butter. ◊
2021 La Source “Seven Springs Estate” Chardonnay,
Eola-Amity Hills
Half a Maine lobster, five-spice poached, with tomato-orange butter, fingerling potatoes and sea beans.
2024 Château Canadel Rosé of Mourvèdre/Cinsault/Grenache, Bandol AOC
Braised lamb shank with mint oil, vanilla frites and a Morlacco-roasted shallot demiglace. Sautéed broccolini.◊
2019 Moccagatta “Basarin” Nebbiolo, Barbaresco DOCG
Third course- choice of:
Egg and toast with tea~ Earl Grey crème anglaise with poached meringue, caramelized brioche and jam. ◊
NV Dos Cabezas “Principrana 2” sparkling Grenache Blanc, Riesling, Tempranillo, Sonoita
Peach and buttermilk ice cream with burnt honey
and rosemary tuile. ◊
Ordoñez spritz– 2018 Jorge Ordoñez “Victoria” Moscatel with Cava and lemon.
Black tea cake with dark chocolate ganache
and blueberry-caramel sauce.
2016 Churchill’s Late Bottled Vintage Port, Porto
Prix Fixe: $90 plus tax and gratuity
Wine pairing, $60
You’re under no obligation to order the prix fixe meal, however. These items from our regular menu will be available as well:
All prix fixe individual selections available a la carte, as well as these choices:
Savory almond cakes with roasted kohlrabi, greens,
caramelized onions, and marinated goat cheese. ◊ 18
Scallop crudo with honey citronette, purple daikon radish and passionfruit puree. Micro basil garnish. ◊ 20
Tonight’s bread service– country loaf. 6
Tonight’s specialty bread service– seeded bread
with apricot butter. 7
+++
Grilled Prime beef tenderloin with Gorgonzola custard, crispy onions and demiglace. Pickled chestnut mushroom garnish. * ◊ 58
Suggested wine pairing:
2021 Rutherford Hill “AJT Collection”
Cabernet Sauvignon, Rutherford AVA
Fresh Hokkaido sea scallops, seared and served
with butternut squash puree, prosciutto ham, and truffled Nappa cabbage. ◊ 56
Suggested wine pairing:
2019 Adega Mayor “Do Comendador” Reserva Antão Vaz/Verdelho/Viognier, IG Alentejano
+++
Butterscotch mousse with whiskey-orange whipped cream
and caraway brittle. ◊ 14
Golden apple galette~ golden apples layered over aniseseed cream cheese in a pastry crust. ◊ 14
*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
preparation.