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

What's Cooking? Catering Restaurant
(520) 326-6500 (520) 326-8383 (520) 326-9363
Feast - Dining

Menu

March menu- April menu begins the first Tuesday in April

Just Getting Started


Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
8.5

Yellowtail-mussel rillettes with radishes, Meyer lemon crème fraiche, watercress and toasts. §§ 
9.5

House-made Merguez-spiced Venison Sausage with sautéed wild mushrooms, Swiss chard and new potatoes. §§
9

Parmesan-crusted Sweet Potato with pea shoots, ancho chili, hazelnuts and brown butter.
7.5

Braised Rabbit and Bacon in whole grain mustard cream, served over fried green tomatoes with maque choux.
8

Today’s Soup
cup 3.75                    bowl 6.5


Greenery and Other Salads


Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Champagne Vinaigrette §§ Fresh Herb Vinaigrette§§ Citrus-Garlic Dressing §§
5

Salad of Warm Chicken Livers, fingerling potatoes, candied kumquats, sesame and cilantro, served over frisée and watercress in a Champagne vinaigrette. §§ 
12

Grilled Albacore Tuna, roasted eggplant and cauliflower, served over arugula and fresh oregano in a citrus-garlic dressing. Pine nut garnish.§§
13

Grapefruit Salad over Boston Bibb lettuce with avocado, coconut, peanuts and pickled red onion. Fresh herb vinaigrette. §§
9.5


Next to Your Dinner


House-made Gnocchi with house-cured bacon, English peas and shaved Reggianito cheese, in extra virgin olive oil. §§
9

Adzuki bean Scalloped Potatoes.
6

Roasted Eggplant and Cauliflower with garlic, citrus and pine nuts. §§
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

Fried Calamari on a brioche roll with tomato jam, romaine lettuce and smoked blackberry aioli.
11

Prosciutto, Asparagus and Fontina Cheese, pressed on focaccia with aioli and served with mixed greens. 
12


The Main Thing


Grilled Onglet with adzuki bean scalloped potatoes, carrot curls and baby bok choy. Served with chili-garlic sauce. §§ 
23

Pan-roasted Branzino, served skin-on over celery root puree with fresh orange, cilantro, radish and cucumber. §§
26

Grilled Loin of Venison with licorice prunes, baby turnips, fingerling potatoes and haricots verts. Red wine-anisette veal reduction. §§ 
26

Leek and Butternut Pie with Morlacco glaze. Served with spiced almonds and ricotta-chard dumplings. 
17.5

Sous Vide Chicken Thighs, served over house made pappardelle with roasted tomato and olive sauce, and garnished with house made ricotta and fresh marjoram.
17.5

Braised Octopus and Pork, smoked paprika-tomato broth, Canellini beans and spinach. Garnished with onion and Spanish chorizo. §§
20

Crawfish Etouffée~ Crawfish tails simmered with vegetables in a rich and spicy sauce. Served over rice.
18.5


Fin


Banana Sesame Chocolate Tart
8

Lemon Madeleines with blueberry jam, lemon curd and whipped cream.
7.5

Exploradora~ Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
8

Buttermilk Tiramisú with caramelized golden apples.
7.5

Floating Island with green tea crème anglaise, flower petals and candied almonds. §§
8

Ice Cream We Made Here §§
7

Chocolate Truffle Cookies
.65 each

§§ items marked with this symbol can be prepared gluten-free

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