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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

January menu- February menu begins the first Tuesday in February

Just Getting Started


Vinegar-Glazed Shrimp~ grilled shrimp glazed in whiskey-barrel vinegar over onion petals in sherry cream with orange peel and caraway. Pistachios and radicchio. ◊ 
10

Lobster, Corn and Scallion Bread Pudding with Parmesan cream sauce.
10

Crispy Fried Pork with slow-roasted quince, Raclette cheese and celery leaves. ◊
12

Mushroom-Vegetable Strudel with hot house heirloom tomato.
9

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 ◊   Tangerine-Tahini Vinaigrette ◊ Pil Pil Sauce ◊ Dilled Bleu Cheese Dressing
6

Sautéed Calamari Salad~ tat soi and red cabbage tossed in a pil pil sauce with calamari, pork belly, sea beans and piquillo peppers.  ◊ 
13

Shiitake Mushroom Salad~ Castelfranco and arugula with tamari-poached shiitake mushrooms, water chestnuts, sesame seeds and dried tangerine peel. Tangerine-tahini vinaigrette.  ◊ 
13

Bacon-Potato Chip Salad~ Romaine lettuce, vinegar potato chips, pork belly, tomato and dilled bleu cheese dressing. ◊ 
12


Next to Your Dinner


Seared Oyster Mushrooms, roasted broccolini, anchovy butter and chili flakes. ◊ 
7.5

Chickpea and Spanish chorizo fritters.
8

Warm Potato Salad smoked mustard, wax beans, and fresh dill and mint. ◊ 
6.5


Between Bread


Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
10.5

Ham and Jam~ Beeler’s Heluka ham on Parmesan-crusted brioche with fennel-kumquat marmalade and horseradish cream. 
12.5

Sea Scallop Tacos~ soft corn tortilla tacos with seared sea scallops, roasted pineapple, shredded cabbage and roasted garlic aioli. Served with mixed greens. §§
15


The Main Thing


Braised Pork Shoulder and Kielbasa, served with crispy kale and a warm potato salad with smoked mustard, wax beans, and fresh dill and mint. ◊ 
26

Yogurt-Ajwain Potato Dumplings with Nicoise pesto, fresh and roasted baby beets, fennel and radishes. 
16.5

Grilled Beef Tenderloin with Castelvetrano olives, fennel seed and lemon. Served with chickpea and Spanish chorizo fritters and wilted spinach. * ◊ 
30

Pan-roasted Sablefish, served skin-on with sorrel beurre blanc, braised celeriac, squash-and-apple pudding and puffed white and wild rice.  ◊  
29

The Many Moods of Chicken: leg confit with collard greens and bacon, liver pâté with cauliflower and honey, stuffed breast alla cacciatora, and deviled egg with hot sauce. Chicken skin garnish. ◊ 
20

Half Maine Lobster, sautéed and served over squid ink risotto, garlic-chèvre cream, Calabrian chilies and blood orange. ◊ 
32

Pan-roasted Duck Breast with duck confit en crepinette, lemon-rosemary duck consommé, soft citrus polenta, chestnuts and spigarello. * ◊ 
28


Fin


Crème Fraîche Cake with white chocolate buttercream, candied kumquats and shiso.
8.5

Mocha Beer Float~Firestone Walker Mocha Merlin coffee-infused oatmeal stout with house-made vanilla ice cream. Served with beer nuts and pretzels. 
8.5

Butterscotch Pudding with curried whipped cream and candied blood orange peel. ◊
8.5

Steamed Tahini Chocolate Cake with chocolate sorbet and sesame seeds. ◊
8.5

Roasted Corn Zabaglione in a corn crepe with maple syrup and seared persimmons. ◊
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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