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3719 E Speedway, Tucson
Tuesday - Saturday 11am-9pm/Sunday 10am-9 pm

Restaurant Catering
(520) 326-9363 (520) 326-8383
Feast - Dining

Valentine’s Day- we’ll be closed from 3 pm to 5pm to get ready for this special menu.

Feast will offer its regular menu from 11 am to 3 pm on Wednesday, February 14.  We’ll then close for two hours to prepare for this special Valentine’s Day menu:

First Course- choice of:

Green banana-grouper baklava with winter melon cream.

2015 Harper Voit “Surlie” Pinot Blanc, Willamette Valley

Fontina-cauliflower ribollita with vanilla bean, toasted bread, shaved cabbage and roasted baby carrot. §§

2014 Chateau Feuillet Torrette (Petit Rouge/Mayolet,) Valle d’Aosta DOP

White pepper and licorice-root smoked venison with tempura fried cured olives and micro cilantro.

2012 Eric Texier Vieille Serine (Syrah,) St.-Julien et St.-Alban

Second Course- choice of:

Guanciale-wrapped monkfish with saffron cream, Marcona almonds, mashed potatoes and Swiss chard.

2013 Brotte “Domaine du Versant Doré” (Viognier,) Condrieu

Kola nut and olive oil cake with rose petals, grilled zucchini and Blule Oyster mushrooms. Anise seed aioli. §§

2013 Kosta Browne Pinot Noir, Russian River Valley

Grilled licorice-rubbed beef tenderloin, cherry demiglace and garlic-allspice polenta cake. Served with sautéed spinach.§§

2001 Podere Brizio Brunello di Montalcino

Third Course- choice of:

Salad of mixed greens with roasted red peppers, Arborio rice fritters and a lavender-orange vinaigrette.

Salad of Asian pears and Belgian endive with goat cheese, dried cranberries and candied pecans. Tossed in a rice wine vinaigrette.§§

Fourth Course- choice of:

Chocolate cake with preserved cherry glaze and crème fraiche.

NV Paladin Agricanto Liqueur (Raboso/Cherry liqueur)

Coeur á la crème with braised strawberries. §§

NV Elio Perrone “Bigaró” Sparkling Brachetto/Moscato

Orange cake with Bailoni-spice glaze and a crispy sage leaf.

2014 Donnafugata “Ben Ryé” Zibibbo, Passito di Pantelleria DOC

$75 plus tax and gratuity

Wine pairing, $40 supplement

All prix fixe individual selections available a la carte,

as well as these choices:

Shiitake Mushroom Salad~ Castelfranco and arugula with tamari-poached shiitake mushrooms, water chestnuts, sesame seeds and dried tangerine peel. Tangerine-tahini vinaigrette. §§


Celeriac soup with truffled crème fraiche and Niçoise olives. §§


Lobster, Corn and Scallion Bread Pudding with Parmesan cream sauce.



Grilled tenderloin of Texas boar with a pear and Taleggio cheese agnolotto, and sautéed kohlrabi. Drizzled with truffle oil and garnished with sage.


Half Maine Lobster, sautéed and served over squid ink risotto, garlic-chèvre cream, Calabrian chilies and blood orange. §§



Exploradora~ Girl Scout Cookie shortbread crust with cayenne caramel custard,

salted chocolate ganache and smoked paprika.Candied hazelnut garnish.


Flourless Ricotta Cake with lemon and almonds. §§


§§~ indicates dishes which may be prepared gluten free.

Please tell your server.

Wine & Cocktails