Feast

Download the aperitifs and cordials list.

coconut-peanut sauce, and charred cabbage on a brioche bun with pickled Fresno chilies. Served with mixed greens

seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens

studded with black beans and roasted garlic, grilled and served on a hoagie roll with roasted poblano aioli. Lime. Served with mixed greens

Download the current cocktails list.

Be the first to know about new and holiday menus, upcoming events like our weekly wine tastings, and other Feast specific musings.

with coconut filling and Balsamic blackberry coulis

with whipped cream and candied barley

almond crusted tart layered with hazelnut-pecan-walnut caramel and dark chocolate. Served with spiced crème anglaise

with pear and brie filling

with heirloom cherry tomatoes, shaved red onion and your choice of dressing (balsamic vinaigrette, hot mustard dressing, or creamy grapefruit dressing)

with pears and Mandarin oranges in a hot mustard dressing with avocado, crispy rice, sesame and nori. Tempura kale

salad of Romaine lettuce, sunflower, pumpkin and nigella seeds and fava beans in a creamy grapefruit dressing. Rice fritter croutons and roasted sweet potato

with bacon, avocado, Swiss cheese, tomato, red onion and croutons, served over Romaine lettuce

cup

with basil pesto, honey-poached Meyer lemon, caramelized onions and dandelion greens. Green peppercorn garnish

with basil pesto, honey-poached Meyer lemon, caramelized onions and dandelion greens. Green peppercorn garnish

with a warm salad of fingerling potatoes, English peas, fresh marjoram and Parmesan cheese

over cannellini beans, with anchovy and shrimp crunch, fresh mint and peppadew peppers

with Parmesan cream sauce

cup or bowl

Download the current mocktails list.

in tahini-mustard dressing with sorrel, Marcona almonds and crispy olives

kale, cabbage and dandelion greens simmered in coconut milk with lemongrass, ginger and garlic

Download the spirits list.

braised 1855 short ribs, off the bone, served with sweet Vermouth demiglace, root vegetables and creamed spinach

seared and tossed with Desert Pearl mushrooms in XO sauce with sesame seeds and cured egg yolk. Garnished with crispy duck and a yuzu drizzle

with pork two ways, bird's eye chili broth, baby bok choy and shiitake mushrooms. 63° egg and green onion garnish

served with wild rice- and leek-stuffed Swiss chard over Romescu sauce

served with savory French toast, roasted grapefruit, vanilla butter and sugar snap peas. Pea tendril garnish

caramelized multicolored baby carrots with oil-cured olives, pomegranate glaze and anise seed. Served with sautéed Swiss chard, crispy shallots and yogurt cheese

with potatoes, corn and huitlacoche. Served with a salad of endives, arugula and pickled onions, and a salsa macha

white and wheat blend

Our cocktails are made with the freshest, cleanest ingredients, including house-made tonic water. Adjustments can be made if drinks are not to your expectation.

Feast offers a substantial wine list available for you to enjoy here at Feast or for you to take home. We also have collector’s items and access to hard-to-find wines for your cellar. Pricing reflects the retail price plus a corkage fee.

Download the wine list for bottles.

Download the wines by the glass list.