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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

February menu- March menu begins the first Tuesday in March

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

Steak Tartare with soft farm egg, cape gooseberries, tarragon, three mustards and fried bread. ◊ 
14

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 ◊ Shallot Citronette ◊ Dilled Bleu Cheese Dressing
6

Grilled Octopus Salad~ Grilled spiced Spanish octopus tossed with grilled shishito peppers and onions, capers and thyme. Served with mixed greens in a shallot citronette. ◊ 
14

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

Sautéed shishito peppers with brown butter, marcona almonds, goat cheese and blood orange. ◊
10


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

Bitter BBQ~ Braised pork cheek with Fernet Branca barbecue sauce, caramelized onions and pickled fennel on a brioche bun. Served with mixed greens.
13.5

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


Grilled Tenderloin of Texas Boar with a pear and Taleggio cheese agnolotto, and sautéed kohlrabi. Drizzled with truffle oil and garnished with sage.
29

Lemon and roasted garlic Madeleines with roasted fennel, spinach, tempura cured olives and red pepper coulis.
17

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. * ◊ 
27


Fin


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

Exploradora~ Girl Scout cookie shortbread crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
9

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

Flourless Ricotta Cake with lemon and almonds. ◊
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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