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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

Vanilla-Corn Pancakes with house-cured salmon, horseradish goat cheese, and zucchini chips.
10

Roasted Cauliflower, spice-rubbed and served with sunflower-chocolate mole, grilled Fresno chili and sautéed spinach.
8

Crispy Fried Pork with slow-roasted quince, Raclette cheese and celery leaves. Served with toast points. §§
12

Today’s Soup 
cup 4.5     bowl 7.5


Sweet Breakfast

Date Ricotta Waffles with lemon butter and maple syrup. 
10

Sour Cream Brown Sugar Pancakes with seared peaches and pecans. 
11

Sugared Brioche Brulée with roasted strawberries, house-made ricotta cheese and toasted almonds. 
11


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

Dutch Baby ~Individual baked savory pancake filled with house-made sausage, fresh mozzarella cheese and braised leeks, topped with a farm egg. Served with sautéed spinach.
12.5

Polenta and Eggs~White polenta with two poached farm eggs, seared pork belly and fried oysters. Served with fresh oregano vin blanc, home fries and sautéed spinach. §§
12

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

Tat Soi and Red Cabbage Salad, tossed in a pil pil sauce with sautéed calamari, pork belly, sea beans and piquillo peppers. §§
13

Coconut-Eggplant Chicken Salad~ Romaine lettuce, grilled Nadia eggplant, cashews and toasted coconut flakes with minted coconut dressing, seared chicken and sweet and hot peppers. §§ 
13

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

Yogurt-Ajwain Potato Dumplings with Nicoise pesto, fresh and roasted baby beets, fennel and radishes.
16.5

Seared Sea Scallops with kabocha puree, roasted cashews, shallots and Swiss chard with crispy summer and winter squashes. Dried apricot garnish. * §§
29

Oxtail Bolognese~ braised oxtail simmered in tomatoes and aromatic vegetables over house-made pappardelle pasta. 
23


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

Pumpkin Chocolate Tart with cinnamon whipped cream and cocoa-spiced pumpkin seeds.
8.5

Mocha Beer Float~ Firestone Walker Mocha Merlin coffee-infused oatmeal stout with house-made vanilla ice cream. Served with beer nuts and pretzels.
8.5

Poached Pear with vermouth custard and a salted caramel sauce. §§
8.5

Chocolate Hazelnut Crunch Bar~ Chocolate hazelnut crunch, layered with rosemary ganache and garnished with sweet and salty rosemary hazelnuts.
8.5

Brioche French Toast, served with dates, almonds and Manchego cheese. Amaretto syrup.
8.5

Ice Cream We Made Here §§
8

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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