Home

Make a Reservation | Gift Certificates | Gift Cards

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

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

Brunch

Brunch menu- served Sundays from 10 am to 3 pm

Snack

Crispy sweetbreads, crusted in rice flour and sautéed in duck fat. Served with grapefruit, English pea purée and pea tendrils. ◊
13

Steak tartare with soft farm egg, cape gooseberries, tarragon, three mustards and fried bread.  ◊
14

Roasted cauliflower with beets, pumpkinseed butter, lime and cilantro. Pumpkinseed oil. ◊
9

Today’s Soup
cup 4.5     bowl 7.5

 

Sweet Breakfast

Elvis Waffles~buttermilk waffles filled with peanut butter and sautéed bananas.  11

Add house-cured bacon:  14

Buttermilk and sweet potato Pancakes with toasted pecans, Bourbon butter and spiced maple syrup.
11

Sherried French toast with quince paste glaze and shaved Manchego cheese.  Marcona almond garnish.
12

 

 

Savory Breakfast

Biscuit Benedict~ house-made biscuit with Canadian bacon, poached eggs and Hollandaise sauce. Served with home fries and sautéed spinach.
12.5

Substitute lobster for Canadian bacon: 15

Crème fraiche and caraway farm egg omelette with home fries and sautéed spinach. ◊
12

Open-faced frittata sandwich~ House-made focaccia with fresh herb frittata, sliced avocado, shaved radish, togarashi, with pickled ginger.  Served with mixed greens.
13

Green chili chilaquiles ~ chilaquiles with tomatillo sauce, shredded chicken, black beans and cotija cheese. Garnished with a fried farm egg and sour cream, and served with sautéed spinach. ◊
12

 

Lunch

Grilled octopus salad~ Grilled spiced Spanish octopus tossed with grilled shishito peppers and onions, capers and thyme. Served over mixed greens in a shallot citronette. ◊
14

Three Rs salad~ Romaine lettuce, radishes and shaved ribeye with fresh lime, sweet corn dressing, and sieved egg yolk. ◊
14

Feast grilled cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
10

Lemon and roasted garlic Madeleines with roasted fennel, spinach, tempura cured olives and red pepper coulis.
17

Dover sole, rolled and roasted, with fried horseradish-dill potatoes, crayfish sauce, haricots verts and lovage.  ◊
27

Roast quail~ two brined and roasted quail stuffed with wild mushrooms, leeks, walnuts and sorghum. Thyme-honey glaze, crispy kale and sautéed squash. ◊
27

 

 

Sip

ABC~ Aperol, Bauchant & Cava. Orange twist.
7

Anjou et Moi~ Belvedere Vodka, Mathilde pear liqueur, lemon and lime.
9

Bloody Mary~ Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper. Salad bar garnish.
8.5

 

Fin

Chamomile-coconut flan with flowers and crispy rice pearls. ◊
8.5

Roasted early fig and thyme custard tart, with cassis syrup.
8.5

Black tea flourless chocolate cake with smoked vanilla ice cream.  ◊
8.5

Gorgonzola-alfalfa custard. Glazed with citrus balsamic vinegar. ◊
8.5

Flourless Ricotta Cake with lemon and almonds. ◊
8.5

Ice Cream We Made Here ◊
8.5

Chocolate Truffle Cookies
.75 each

 

◊~dishes can be prepared gluten-free.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your riskof foodborne illness.

*a split plate fee of $3.00 applies to split dishes.

*a gratuity of 18% will be added to the check for parties of six or more guests; 20% for six or more with separate checks. Thank you.

Catering
Wine & Cocktails
More