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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

September menu- October menu begins the first Tuesday in October

Just Getting Started

 

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

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

Sautéed mushrooms, fresh sorrel and tapioca-aged Gouda fritters.
9.5

White Gazpacho~ chilled soup of cucumber, yogurt and sour cream, garnished with grapes and toasted almonds.  ◊
cup 4.5                    bowl 7.5

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 ◊ 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

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

Potato terrine with broccolini and mustard aioli. ◊
8

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

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

 

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

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

 

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

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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