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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

November menu- December menu begins the first Tuesday in December

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

Crispy Fried Pork with slow-roasted quince, Raclette cheese and celery leaves. ◊
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 ◊ Pil Pil Sauce ◊
6

Tat Soi and Red Cabbage Salad, tossed in a pil pil sauce with sautéed calamari, pork belly, sea beans and piquillo peppers. ◊
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


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

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

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


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

Seared Entrecôte du Boeuf 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

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

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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