Home

Make a Reservation | Gift Certificates | Gift Cards

3719 E Speedway, Tucson
Tuesday - Saturday 11am-9pm/Sunday 10am-9 pm

Restaurant Catering
(520) 326-9363 (520) 326-8383
Feast - Dining

Menu

June menu- July menu begins the first Tuesday in July

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

Ginger-Panko-Crusted Sweet Potatoes, with watercress, sweet peppers, peanuts and red cabbage. Shallot citronette and lemon garnish. 
7.5

Oxtail Quesadillas with poblano chilies, casera cheese, shaved radishes and horseradish-arugula pesto.
9.5

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

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 §§ Apricot-Chamomile Dressing §§ Shallot Citronette §§ Honey Vinaigrette§§
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

Roasted Rhubarb Salad with arugula and chervil, Niçoise olives, honey vinaigrette and honeyed goat cheese fritters. 
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

Cucumber-Chervil Risotto with sugar snap peas. §§  
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

Steak Sandwich~ thin-sliced Angus Beef Ribeye steak on French bread with Cambozola creamed spinach.
12.5


The Main Thing


Grilled Culotte with pipián verde, olives, radishes, cilantro and hard-cooked egg. Served with a flour tortilla and spiced pumpkin seeds. * §§ 
25

Sautéed Alaskan Halibut and Shrimp with a pink peppercorn-cantaloupe sauce, sugar snap peas and cucumber-chervil risotto. §§ 
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

Bananas, Crackers and Nuts~Caramel-glazed house-made crackers, tossed with anisette peanut brittle and fresh bananas.
8.5

Flourless Chocolate Whiskey Cake, chocolate-passionfruit mousse and malted milk crumble. §§
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 3, June 22 – June 28, 2017

Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
12


Rainbow Trout~ two fillets stuffed with bananas, avocados, cilantro and chilies. Served with black beans and sesame-lemon Romaine.  Tahini crema. §§
20


Crawfish Etouffée~ Crawfish tails simmered with vegetables in a rich and spicy sauce. Served over rice.
19


PB & J Crepes~ Crepes filled with peanut butter mousse and served with a mixed berry coulis.
8.5



Catering
Wine & Cocktails
More