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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

July menu- August menu begins the first Tuesday in August

Just Getting Started

 

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

Yellowtail crudo, served with both a mignonette and a remoulade of cucumber, mango and chive.  Served with seeded crackers.  ◊
12

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

~with house-cured 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

 

 

Greenery and Other Salads

 

Mixed green salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic vinaigrette ◊  Creamy citronette ◊ Peanut vinaigrette ◊ Wakame dressing ◊
6

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

Chilled spaghetti squash tossed with lemon zest, chives, mint and pistachios.  Served over fresh spinach tossed in a creamy citronette.  ◊
11

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

 

Next to Your Dinner

 

Panisse~ chickpea fries with spinach, chili oil and sweet and salty lemons.  ◊
8

Potato terrine with broccolini and mustard aioli. ◊
8

Logan Turnpike Mill Grits with fresh English peas, house-made cultured butter and candied lemon.  ◊
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

Boudin Blanc~ house-made spiced pork and chicken sausage on a soft roll with onion petals, creamed dates and shredded cabbage.  Served with mixed greens.  13

Carnitas~ braised pork with jalapeño, fresh cilantro, pickled onion and cotijo cheese, pressed on a white roll.  Served with mixed greens.
13

 

The Main Thing

 

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

Beef skewers~ flatiron steak on sugar cane skewers with basil pesto, tomatoes, and peaches.  Served with potato terrine, broccolini and mustard aioli.  ◊  *
26

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

Pork and rhubarb, each two ways: medallions of pork with rhubarb-wrapped pork belly on a rhubarb-nectarine-charred-onion sauce, with sautéed spinach and Logan Turnpike Mill grits.  Fresh and fried basil garnish. ◊  *
28

Linguine al Granchio~ linguine pasta tossed with softshell crab, fresh spinach and arugula and house-cured bacon with Parmesan cheese, Dijon mustard and a farm egg. *
28

 

 

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

 

◊ 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.

 

This Week’s Requests

 

Each week through the summer, we honor a handful of our guests’ requests for dishes they’ve enjoyed with us in the past, or dishes they’d like to see us prepare. We’ll be changing this portion of the menu each week throughout the summer.

 

Week 6, July 12- July 18

Lobster, corn and scallion bread pudding with Parmesan cream sauce.
10

Mussels Sadie~ fresh black mussels steamed in white wine with garlic, lemon and star anise. Served with French bread. ◊
15

Reuben sandwich~ classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye.
13

The many moods of chicken: leg confit with collard greens and bacon, liver pâté with cauliflower and honey, stuffed breast
alla cacciatora, and deviled egg with hot sauce. Chicken skin garnish. ◊
21

Banana crumble with whipped cream.
8.5

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