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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

August menu- September menu begins the first Tuesday in September

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

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

Red Gazpacho with tomatoes, cucumbers, peppers onions and Kalamata olives. §§

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 §§  Shallot Citronette §§ 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

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


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

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

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

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.


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 17 – August 23, 2017

Roasted Brussels Sprouts Hearts with sunchokes, pancetta and whole grain mustard. §§
7.5

Turkey Club Salad with bacon, avocado, Swiss cheese, tomato red onion and croutons, served over Romaine lettuce. §§
12.5

Pappardelle and Meatballs~ house-made pappardelle pasta with lamb meatballs, walnuts, fresh tarragon, and house-cured lardons. Garnished with cave-aged gouda cheese.
21

Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, half a Maine lobster and sea bass. Garnished with toast points and rouille. §§
30

Chocolate Polenta Cake with sweet corn Chantilly cream.
8.5


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