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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

December menu- January menu begins the first Tuesday in January

Just Getting Started


Vinegar-Glazed Shrimp~ grilled shrimp glazed in whiskey-barrel vinegar over onion petals in sherry cream with orange peel and caraway. Pistachios and radicchio. ◊ 
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. ◊
12

Mushroom-Vegetable Strudel with hot house heirloom tomato.
9

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 Caraway ◊ Pil Pil Sauce ◊ Dilled Bleu Cheese Dressing
6

Sautéed Calamari Salad~ tat soi and red cabbage tossed in a pil pil sauce with calamari, pork belly, sea beans and piquillo peppers.  ◊ 
13

Warm Autumn Vegetable Salad~ Roasted cauliflower, Dirty Girl butternut squash, beets and turnips and toasted pumpkin seeds, served over mixed greens with a creamy caraway dressing. * ◊ 
12

Bacon-Potato Chip Salad~ Romaine lettuce, vinegar potato chips, pork belly, tomato and dilled bleu cheese dressing. ◊
12


Next to Your Dinner


Seared Oyster Mushrooms, roasted broccolini, anchovy butter and chili flakes. ◊ 
7.5

Cauliflower-Miso Mashed Potatoes, served with cured egg yolk and grilled asparagus ◊ 
8

Warm Potato Salad smoked mustard, wax beans, and fresh dill and mint. ◊ 
6.5


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

Ham and Jam~ Beeler’s Heluka ham on Parmesan-crusted brioche with fennel-kumquat marmalade and horseradish cream. 
12.5

Lamb Meatball~ with fresh spinach, yogurt cheese, lemon and oregano on a house-made buttermilk bun. Served with mixed greens. 
12.5


The Main Thing


Braised Pork Shoulder and Kielbasa, served with crispy kale and a warm potato salad with smoked mustard, wax beans, and fresh dill and mint. ◊ 
26

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

Seared Entrecôte du Boeuf with sautéed pink mushrooms, cauliflower-miso mashed potatoes, cured egg yolk and grilled asparagus. Veal reduction. * ◊ 
29

Sautéed Sea Bream, served skin-on with a sunchoke and crabapple hash, gingered carrot purée, and celery-shellfish butter. ◊ 
29

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. ◊ 
20

Half Maine Lobster, sautéed and served over squid ink risotto, garlic-chèvre cream, Calabrian chilies and blood orange. ◊ 
32

Pan-roasted Duck Breast with duck confit en crepinette, lemon-rosemary duck consommé, soft citrus polenta, chestnuts and spigarello. * ◊ 
28


Fin


Crème Fraîche Cake with white chocolate buttercream, candied kumquats and shiso.
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

Roasted Corn Zabaglione in a corn crepe with maple syrup and seared persimmons. ◊
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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