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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


Vanilla-Corn Pancakes with house-cured salmon, horseradish goat cheese, and zucchini chips.
10

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

Two Terrines: Chicken, roasted garlic and tarragon, served chilled; and potato, mustard and thyme, served hot. Served with frisée, black salt and cornichons. §§ 
12

Sautéed Shrimp with roasted oranges, radishes, puffed farro and smoked rosemary butter.
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 §§  Minted Coconut Dressing §§ ScallionVinaigrette §§ Barley Malt Vinaigrette 
6

Langoustine and Cantaloupe Salad~ salad of wakame seaweed and fresh baby spinach with sautéed langoustines and Dirty Girl cantaloupe. Tossed in a barley malt vinaigrette and garnished with Marcona almonds and lemon. 
13

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

Coconut-Eggplant Chicken Salad~ Romaine lettuce, grilled Nadia eggplant, cashews and toasted coconut flakes with minted coconut dressing, seared chicken and sweet and hot peppers. §§
13


Next to Your Dinner


Spinach Spoon Bread with red pepper cream and crispy leeks. 
7

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

Roasted Sweet Potatoes with fresh corn, sautéed kale and poblano chili cream sauce. §§
7


Between Bread


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

Sea Bass~ marinated and crispy fried Gulf of Mexico white bass with sesame-glazed cucumber, on a curry buttered brioche bun. Served with mixed greens. 
13

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

Grilled Pork Tenderloin, served with spinach spoon bread and fried sweet and hot peppers in a corn-and-leek soup. Pea shoot garnish. §§ 
27

Red and Yellow Bell Peppers, filled with goat cheese custard and served with roasted walnuts, onion jam and crispy shiitake mushrooms. Served with sauce vert. §§ 
16

Chicken Pot Pie with roasted vegetables (baby carrots, Brussels sprouts, cipollini onions and celery.)
19

Seared Sea Scallops with kabocha puree, roasted cashews, shallots and Swiss chard with crispy summer and winter squashes. Dried apricot garnish. * §§
29

Oxtail Bolognese~ braised oxtail simmered in tomatoes and aromatic vegetables over house-made pappardelle pasta.
23


Fin


Pumpkin Chocolate Tart with cinnamon whipped cream and cocoa-spiced pumpkin seeds.
8.5

Honey Beer Bundt Cake with orange glaze.
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

Brioche French Toast served with dates, almonds and Manchego cheese. Amaretto syrup.
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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