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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


Tempura Fried Softshell Crab, stuffed with double cream brie and fresh arugula and wrapped in prosciutto ham. Served with honey-orange aioli.
13.5

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

Snails in a Garden~ Seared Provolone cheese, drizzled with honey and truffle oil, with escargots, Feast garden leaves and flower petals. §§
10

White Gazpacho, with grapes and almonds.
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 §§ 
Apricot-Chamomile Dressing §§ Shallot Citronette §§ ScallionVinaigrette§§
6

Ricotta Salad~ house-made chamomile ricotta cheese with seared apricots, fennel and watercress in an apricot-chamomile dressing. Garnished with lemon-fennel crisps. §§ 
11

Pickled Vegetable Salad~ shredded Dirty Girl zucchini, rainbow carrots and frisée with sesame-ginger crunch and scallion pesto. 
11

Smoked Game Hen Salad~ half an alder-smoked game hen, with a salad of sunflower sprouts and Romaine lettuce tossed in a shallot citronette, with apple-onion relish and a sunflower seed crisp. §§ 
13


Next to Your Dinner


Fried Tomatoes with melted Provolone cheese and house-pickled peppers. 
6.5

Blueberry-sage Polenta Upside-Down Cake. Served with sautéed mustard greens. §§ 
7

Taleggio cheese with sautéed pea shoots and candied citrus. §§ 
9


Between Bread


Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
10

Finocchiona~ thick-sliced seared fennel-seeded salami with melted Provolone cheese, pickled peppers and fried tomatoes on griddled focaccia. Served with mixed greens. 
12.5

Chicken Salad~ chicken breast with almonds, dates and a cream cheese dressing, on a bun with fresh spinach and Nicoise olives. Served with mixed greens. 
12


The Main Thing


Grilled Onglet with blueberry-sage polenta upside-down cake, sautéed mustard greens and milk stout reduction. * 
26

Grilled New Zealand King Salmon, served with harissa, golden raisins, tahini flatbread and sautéed spinach. * §§ 
29

Rabbit and Taleggio Cheese Ravioli, served with pea shoots and chicken livers. Garnished with candied citrus and fried shallots.
19

Roasted Watermelon and Avocado with tamarind-glazed Dirty Girl onions, buttermilk-whey rice, serrano chilies and pickled seeds. §§ 
16

Vanilla Grilled Chicken Breast with saffron sauce, grilled Romaine lettuce and horchata mashed potatoes. Crispy leek garnish. §§
20

Baby Octopus Two Ways: grilled and fried, with barigoule, house-made bacon, fresh mint and cocoa-fried chickpeas. §§ 
24


Fin


Peach-Buttermilk Panna Cotta with lemon mascarpone, langue du chat, raspberry juice and Moscato d’Asti. §§
8.5

Coffee-candied Carrots, layered with grapefruit, house-made ricotta, honey and Marcona almonds. §§
8.5

Roasted Strawberry Shortcake with whipped cream.
8.5

Chocolate Peanut Butter Napoleon~ chocolate crisps layered with peanut butter mousse, with hot fudge sauce and candied peanuts.
8.5

Ice Cream We Made Here §§
8

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 7, July 20 – July 26, 2017

Sherry-Soy Chicken Toasts with roasted cashews and frisée.
7.5

Butternut-Bleu Cheese Custard with zucchini chips and a Sherry reduction. §§
7.5

Curried Shrimp: Mexican white shrimp and sauteed vegetables in a house-made coconut and green curry sauce. Served with jasmine rice. §§
21

Mushroom Trio: assortment of wild mushrooms, sautéed, tempura fried, and a ragout with leeks and mascarpone. Served with porcini-infused white polenta, a 63˚farm egg and fresh arugula.
18

Saffron Ice Cream with tempura figs and Arizona honey.
8.5


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