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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

October menu- November menu begins the first Tuesday in November

Just Getting Started


Vanilla-Corn Pancakes with house-cured salmon, horseradish goat cheese, and zucchini chips.
10

Roasted Cauliflower, spice-rubbed and served with sunflower-chocolate mole, grilled Fresno chili and sautéed spinach.
8

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

Sautéed Shrimp with roasted oranges, radishes, puffed farro and smoked rosemary butter. 
10

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 §§  Minted Coconut Dressing §§ Creamy Caraway §§ 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

Warm Autumn Vegetable Salad~ Roasted cauliflower, Dirty Girl butternut squash, beets and turnips and toasted pumpkin seeds, served over mixed greens with a creamy caraway dressing. * §§
12

Coconut-Eggplant Chicken Salad~ Romaine lettuce, grilled Nadia eggplant, cashews and toasted coconut flakes with minted coconut dressing, seared chicken and sweet and hot peppers. §§ 
13


Next to Your Dinner


Spinach Spoon Bread with red pepper cream and crispy leeks. 
7

Cauliflower-Miso Mashed Potatoes, served with cured egg yolk and grilled asparagus §§
8

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.
10.5

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

Lamb Meatball~ with fresh spinach, yogurt cheese, lemon and oregano on a house-made buttermilk bun. Served with mixed greens.
12.5


The Main Thing


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

Seared Entrecôte with sautéed pink mushrooms, cauliflower-miso mashed potatoes, cured egg yolk and grilled asparagus. Veal reduction. * §§
29

Sautéed Sea Bream, served skin-on with a sunchoke and crabapple hash, gingered carrot purée, and celery-shellfish butter. §§ 29

Chicken Pot Pie with roasted vegetables (baby carrots, Brussels sprouts, cipollini onions and celery.) 
19

Seared Sea Scallops with kabocha puree, roasted cashews, shallots and Swiss chard with crispy summer and winter squashes. Dried apricot garnish. * §§ 
29

Oxtail Bolognese~ braised oxtail simmered in tomatoes and aromatic vegetables over house-made pappardelle pasta. 
23


Fin


Pumpkin Chocolate Tart with cinnamon whipped cream and cocoa-spiced pumpkin seeds. 
8.5

Honey Beer Bundt Cake with orange glaze.
8.5

Poached Pear with vermouth custard and a salted caramel sauce.
8.5

Chocolate Hazelnut Crunch Bar~ Chocolate hazelnut crunch, layered with rosemary ganache and garnished with sweet and salty rosemary hazelnuts.
8.5

Brioche French Toast served with dates, almonds and Manchego cheese. Amaretto syrup. 
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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