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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- served Sundays from 10 am to 3 pm

Snack

Tempura Fried Softshell Crab, stuffed with double cream brie and fresh arugula and wrapped in prosciutto ham. Served with honey-orange aioli.
13.5

Oxtail Quesadilla with poblano chilies, casera cheese, shaved radishes and horseradish-arugula pesto. 
9.5

Snails in a Garden~ Seared Provolone cheese, drizzled with honey and truffle oil, with escargots, Feast garden leaves and flower petals. §§
10

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

Berry-Rose French Toast Casserole ~ with strawberries, blueberries, rosebuds and mascarpone. 
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

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

Spanish Tortilla~ shredded potato frittata topped with sautéed chicken livers, Maine lobster and candied citrus. Served with home fries and sautéed spinach. 
15


Lunch

Ricotta Salad~ house-made chamomile ricotta cheese with seared apricots, fennel and watercress in an apricot-chamomile dressing. Garnished with lemon-fennel crisps. §§
11

Smoked Game Hen Salad~ half an alder-smoked game hen, with a salad of sunflower sprouts and Romaine lettuce tossed in a shallot citronette, with apple-onion relish and a sunflower seed crisp. §§
13

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

Rabbit and Taleggio Cheese Ravioli, served with pea shoots and chicken livers. Garnished with candied citrus and fried shallots.
19

Roasted Watermelon and Avocado with tamarind-glazed Dirty Girl onions, buttermilk-whey rice, serrano chilies and pickled seeds. §§
16

Vanilla Grilled Chicken Breast with saffron sauce, grilled Romaine lettuce and horchata mashed potatoes. Crispy leek garnish. §§
20


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

Steamed Sweet Curry Cake with coconut-peanut butter ice cream. Puffed wild rice garnish.
8.5

Coffee-Candied Carrots,layered with grapefruit, house-made ricotta, honey and Marcona almonds.
8.5

Bananas, Crackers and Nuts~Caramel-glazed house-made crackers, tossed with anisette peanut brittle and fresh bananas.
8.5

Flourless Chocolate Whiskey Cake, chocolate-passionfruit mousse and malted milk crumble. §§
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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