THE FEISTY FEEDER
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Hors D'oeuvres
Main Courses
Desserts

Salads and Starters

Salads
*Roasted Sherry Vinegar Beets with Boucheron Goat Cheese, Crispy Fried  Shallots, and Pomegranate Drizzle
*Lobster, Cara Cara Orange, and Avocado Salad on Brioche Crouton with Lobster Roe Aioli and Chive oil

*Crawfish and Artichoke Salad in Bacon Cup with Creamy Creole Dressing
*Shaved Baby Beet and Radish Salad with Daikon Flower and
 Citrus Dill  Dressing
*Summer Tomato and Burrata Salad with Proscuitto and Crispy Basil Leaf
and Belazu Balsamico

Starters
*Open Face Sautéed Oyster Po Boy with Caramelized Oyster Mushrooms, Broccoli Scallion Slaw, Bacon Flower, and Ginger Soy Mayo
*Broiled Live Diver Scallop with Parmesan Roe, Mole Mousse, and Fried Cilantro Olive Crunch
*Poached Araucana Egg in Iberico Nest with Sundried Tomato Butter  Roasted Fingerling Potatoes

*Honey Cornbread, Chipotle Tapenade, Grilled Cactus Salad, and Candied  Chili Pepper
*House cured Lox with Crispy Falafal Pancake, Cucumber Raita, and Tomato Jam

Soups
*Roasted Cauliflower and Parmesan Soup with Caramelized Shallot and Bacon Relish
*Roasted Delicata Squash Soup with Red Pepper Hash
*Cream of White Asparagus Soup with Oven Dried Oil Cured Olives
*Fire Roasted Tomato and Red Pepper Soup With Parmesan Truffle Crouton


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  • HOME
  • ABOUT
  • EAT
    • NEWEST MENU OFFERINGS
  • LEARN
  • SWAG
  • SAY HELLO