Despite my long-honored tradition of not being at work at midnight on New Year’s Eve (it’s been 24 years running since a traumatic New Year’s Eve made my resolution never to be working at midnight on New Year’s Eve again, and this will make it my Silver Anniversary,) it appears most people have a fondness for marking the occasion. My own suggestion: dine here at Feast, then go and be celebratory- or not- afterward. I know a great many of you will have parties to attend, and another great many will plug your ears and hope to remain asleep through the experience of the Ball Drop. Regardless which camp you fall into, we at Feast fully support your decision to pull the curtain on 2024 with good food and drink, and we hope you’ll do so here. We’ll offer a Prix Fixe limited menu, as well as some selections from our regular menu, so you can pull out all the stops, or just pull out one or two. The choice is yours, but be advised: we do fill up on such occasions, so it’s best to make your reservation now.
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 only seat until 9:00 so as not to be responsible for anyone’s tipsy trip down Speedway at midnight. You can make to your parties or your pillow by midnight, whatever your druthers. We’ll shut down for two hours between lunch and dinner, so you can join us until 2:00 for lunch. Then we’ll close up shop for a bit to retool the kitchen for our special menu. 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:
Pine nut-crusted scallop with mussels, vanilla powder and potato gnocchi. *
2019 Buil & Giné “Joan Giné” Grenache Blanc, Viognier, Macabeo, Xarel-lo, Priorat DOQ
Garbanzos in cream with celery and dill seeds, crispy smoked mushrooms and celery leaves. ◊
2019 Villota Rioja (Tempranillo,) Rioja Alavesa DOC
Pork belly and cured pork loin, served with tarragon and frisée with cranberry buttered Rum. ◊
2019 Bondar “Junto” Grenache, Shiraz, Mataro,
McLaren Vale
Second course- choice of:
Roasted corn and truffle tart with tahini-quince sauce, sautéed Brussels sprout leaves and crispy shallots.
2021 Alain Graillot Marsanne, Crozes-Hermitage Blanc AOC
Duck breast and confit with sweet and savory steamed plum pudding, sautéed spinach and barleymalt mushroom sauce.
2017 Bella Vida “J. Christopher” Pinot Noir, Dundee Hills
Grilled rack of lamb with leek and potato terrine, juniper crema, rainbow carrots and mugolio.
2013 Château Massereau “Cuvée K” Cabernet Sauvignon, Merlot, Cabernet Franc, Bordeaux Supérieur AOC
Third course- choice of:
Roasted apple with griddled thyme, Gruyère and honey bread pudding. Buttered cider syrup.
NV Dos Cabezas “Principrana 2” sparkling Grenache Blanc, Riesling, Tempranillo, Sonoita
Brown sugar-walnut ice cream with golden raisins and Maldon sea salt. Digestive biscuit garnish. ◊
2018 Cantina Florio “Vecchioflorio” Marsala Superiore DOC
Chocolate-fig tart with espresso whipped cream and cacao nibs.
2016 Churchill’s Late Bottled Vintage Port, Porto
Prix Fixe: $85 plus tax and gratuity
Wine pairing, $60
