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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

April menu- May menu begins the first Tuesday in May

Just Getting Started

 

Crispy sweetbreads, crusted in rice flour and sautéed in duck fat. Served with grapefruit, English pea purée and pea tendrils. ◊
13

Cotton candy shrimp ~ Oyster-glazed Mexican white shrimp with sesame seeds, wrapped in ginger-garlic cotton candy.
11

Steak tartare with soft farm egg, cape gooseberries, tarragon, three mustards and fried bread. ◊
14

Roasted cauliflower with beets, pumpkinseed butter, lime and cilantro. Pumpkinseed oil. ◊
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 ◊   Orange hazelnut oil ◊ Shallot citronette ◊ Sweet corn dressing ◊
6

Grilled octopus salad~ Grilled spiced Spanish octopus tossed with grilled shishito peppers and onions, capers and thyme. Served with mixed greens in a shallot citronette. ◊
14

Nappa cabbage salad with burrata cheese, hazelnut oil, fennel, mint and orange. Garnished with a red chimichurri sauce.  ◊
12.5

Three Rs salad~ Romaine lettuce, radishes and shaved ribeye with fresh lime, sweet corn dressing, and sieved egg yolk. ◊
14

 

Next to Your Dinner

 

Coffee-spiked hummus with cilantro, pomegranates and extra virgin olive oil. Served with pita chips.
7.5

Fried horseradish-dill potatoes with crème fraiche.
7.5

Sautéed shishito peppers with brown butter, marcona almonds, goat cheese and blood orange. ◊
10

 

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

Bitter BBQ~ braised pork cheek with Fernet Branca barbecue sauce, caramelized onions and pickled fennel on a brioche bun. Served with mixed greens.
13.5

Fried oysters~ served on French bread with a relish of green apples, red onion and horseradish with fish sauce aioli and fresh spinach.   Served with mixed greens.
15

 

The Main Thing

 

Grilled tenderloin of Texas boar with a pear and Taleggio cheese agnolotto, and sautéed kohlrabi. Drizzled with truffle oil and garnished with sage.
29

Lemon and roasted garlic Madeleines with roasted fennel, spinach, tempura cured olives and red pepper coulis.
17

Braised short rib of beef with buttermilk-date bread pudding, urfa chili, green beans
and watercress. Served with demglace.  ◊
25

Dover sole, rolled and roasted, with fried horseradish-dill potatoes, crayfish sauce, haricots verts and lovage.  ◊
27

Lentil-crusted fried chicken with sourdough pancakes, goat cheese, black olive brittle and arugula pesto.
20

Sautéed New Zealand King salmon, stuffed with coconut shrimp mousse, over rice porridge with gingered leeks, celery and carrots. ◊
29

Roast quail~ two brined and roasted quail stuffed with wild mushrooms, leeks, walnuts and sorghum. Thyme-honey glaze, crispy kale and sautéed squash. ◊
27

 

Fin

 

Chamomile-coconut flan with flowers and crispy rice pearls. ◊
8.5

Roasted early fig and thyme custard tart, with cassis syrup.
8.5

Black tea flourless chocolate cake with smoked vanilla ice cream.  ◊
8.5

Gorgonzola-alfalfa custard. Glazed with citrus balsamic vinegar. ◊
8.5

Flourless Ricotta Cake with lemon and almonds. ◊
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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