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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

Brunch

Brunch menu- served Sundays from 10 am to 3 pm

Snack

Duck meatballs with kala jeera, fermented tomato jam and creamy rice. Basil garnish. 10

Ginger-spiked compressed watermelon with gingered avocado pesto and tat soi in sesame oil.  ◊  9
-with bacon  ◊  12.5

Squash Blossoms ~ Three squash blossoms stuffed with house-made ricotta cheese, battered, fried and served with garlic honey and basil oil. Garnished with toasted hazelnuts. 9.5

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

Corned beef hashhouse-corned beef with potatoes and onions, served with two poached farm eggs and sautéed spinach. ◊
13.5

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

Seared sea scallops over butter lettuce and fresh basil with Chaispiced carrot-yogurt purée.   Served tossed in a peanut vinaigrette with Feast garden garlic chives.  ◊
17.5

Rumaki Salad~ mixed greens tossed in a wakame dressing with fried chicken livers, house-cured bacon and fresh water chestnuts.  Sherry-tamari drizzle.  ◊
13

Feast grilled cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll.  Served with mixed greens.
10.5

Vegetable dumplings~ filled with vegetables, shiitake mushrooms and garlic chives, seared and served in seaweed broth with pickled oyster mushrooms, cabbages, daikon and bean sprouts.
18

Sea bass baked en papillote with local summer squashes and tomatoes, Castelvetrano olives and cannellini beans.  Feast garden oregano.  ◊
28

Chermoula-rubbed half game hen with fresh spinach and spinach custard, panisse, chili oil, and sweet and salty lemons.   ◊
18

 

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

Caramel custard with chocolate and cherry drizzles and a cocoa crisp.
8.5

Amaretto-roasted peach with tahini whipped cream and candied sesame almonds.  ◊
8.5

Roasted Strawberry Shortcake with whipped cream.
8.5

Buttermilk-cardamom banana cream pie.
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.

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