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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


August menu- September menu begins the first Tuesday in September

Just Getting Started


Duck meatballs with kala jeera, fermented tomato jam and creamy rice. Basil garnish.

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

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.

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 ◊ Wakame dressing ◊

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.  ◊

Rumaki Salad~ mixed greens tossed in a wakame dressing with fried chicken livers, house-cured bacon and fresh water chestnuts.
Sherry-tamari drizzle.  ◊


Next to Your Dinner


Panisse~ chickpea fries with spinach, chili oil and sweet and salty lemons.  ◊

Potato terrine with broccolini and mustard aioli. ◊

Saag Paneer~ house-made cumin-spiced cheese in a sauce of fresh spinach and mustard greens.  ◊


Between Bread


Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.

Spiced lamb meatloaf on a hoagie roll with seared cauliflower and saag paneer.  Served with mixed greens.

Carnitas~ braised pork with jalapeño, fresh cilantro, pickled onion and cotijo cheese, pressed on a white roll.  Served with mixed greens.


The Main Thing


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

Beef skewers~ flatiron steak on sugar cane skewers with basil pesto, tomatoes, and peaches.  Served with potato terrine, broccolini and mustard aioli.  ◊  *

Sea bass baked en papillote with local summer squashes and tomatoes, Castelvetrano olives and cannellini beans.  Feast garden oregano.  ◊

Chermoula-rubbed half game hen with fresh spinach and spinach custard, panisse, chili oil, and sweet and salty lemons.  ◊

Braised pork shanks with haricots verts, sweet peppers and roasted butternut squash. Served with caramelized rosemary milk. Garnished with green mochomos. ◊ 26

Linguine al Granchio~ linguine pasta tossed with softshell crab, fresh spinach and arugula and house-cured bacon with Parmesan cheese, Dijon mustard and a farm egg. *




Caramel custard with chocolate and cherry drizzles and a cocoa crisp.

Amaretto-roasted peach with tahini whipped cream  and candied sesame almonds.  ◊

Roasted Strawberry Shortcake with whipped cream.

Coconut tart~ Coconut-crust tart filled with coconut custard with lemongrass and ginger.

Ice Cream We Made Here ◊

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 11, August 16- August 22

Ceviche with shrimp, salmon and tuna with sweet and hot peppers, lime and coconut milk. Served with sweet potato chips. ◊

Fried calamari salad with fresh roasted corn and Anaheim chilies. Served over mixed greens with creamy lime dressing.

Gnocchi with house-made Italian sausage, sautéed fennel and fresh spinach in a Parmesan cream sauce.

Vegetarian surf and turf ~ spiced smoked beets with wakame custard, pomegranate molasses and crispy kale. ◊

Guinness chocolate cake with cream cheese frosting.

Wine & Cocktails