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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

Menu

October menu- November menu begins the first Tuesday in November

Just Getting Started

 

Marrow bone with pickled seeds, gremolata and heirloom tomatoes. Served with microgreens and toast points. ◊
10

Tomato pancakes with anchovies, crispy garlic, and fresh chive beurre blanc.
10

Tapioca-aged Gouda fritters with sautéed mushrooms and fresh sorrel.
9.5

Duck livers with cured egg yolk, watercress, Manzanilla Sherry sauce and grissini.  ◊
10

Today’s Soup
cup 4.5                    bowl 7.5

 

 

Greenery and Other Salads

 

Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic vinaigrette ◊  Porcini dressing ◊ Cranberry-honey ◊ Maple vinaigrette ◊
6

Seared New Zealand King salmon with white anchovies, oil-cured olives and lemony breadcrumbs.  Served over Romaine lettuce with cranberry-honey dressing.  ◊ 17.5

Charred eggplant with fresh shiso and radicchio, goat cheese whipped cream and a porcini glaze.  ◊
11

Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck.  ◊
13.5

 

Next to Your Dinner

 

Bitter cocoa risotto, crispy turnips and black garlic compound butter.  ◊
8

Rye flour gnocchi, seared and served with tangerine-braised celery root and truffled tat soi.
12

Saag Paneer~ house-made cumin-spiced cheese in a sauce of fresh spinach and mustard greens.  ◊
8

 

Between Bread

 

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

Spiced lamb meatloaf on a hoagie roll with seared cauliflower and saag paneer.  Served with mixed greens.
13

Croque Monsieur~ Classic French ham and Gruyere sandwich broiled with béchamel sauce and cheese.  Served on brioche with mixed greens.
12
Croque Madame (add a fried farm egg)
13.5

 

The Main Thing

 

Vegetarian consommé with sugar snap peas, carrots, beets, summer squashes, hazelnuts, and house-made ricotta.  ◊
18

Grilled beef tenderloin with Tête de Moine cheese, olives and a veal reduction.  Served on a potato, leek and fennel nest with sautéed arugula and radicchio.  *  ◊
29

Grilled sturgeon with tangerine-braised celery root.  Served with rye flour gnocchi and truffled tat soi.
28

Chicken tart~ Sherry vinegar-braised chicken in a pastry crust with a tarragon-carrot custard,  Phoenix mushrooms, and fried mustard greens.
20

Braised pork shanks with haricots verts, sweet peppers and roasted butternut squash. Served with caramelized rosemary milk. Garnished with green mochomos. ◊ 26

Seared sea scallops, served in a chili-honey red ale reduction with sautéed brassicas, mustard seeds and potato-sunchoke purée. Roasted cashew garnish. * ◊
27

Mesquite floured lamb loin, sautéed and served with bitter cocoa risotto, crispy turnips, Swiss chard and black garlic butter.  *  ◊
28

 

Fin

 

Chocolate chip bread pudding with hot chocolate and Mahón-Menorca cheese.
8.5

Walnut cake with pear-infused cream cheese, ginger glaze and crispy pear.
8.5

Chocolate licorice root cake on demerara shortbread with caramelized white chocolate, sea salt and orange peel.
8.5

Chamomile Panna Cotta with Bailoni Wachauer golden apricot liqueur and a honey tuile. ◊
8.5

Coconut tart~ Coconut-crust tart filled with coconut custard with lemongrass and ginger.
8.5

Ice Cream We Made Here ◊
8.5

Chocolate truffle cookies
.75 each

 

◊ items marked with this symbol can be prepared gluten-free

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

 

 

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