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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

May menu- June menu begins the first Tuesday in June

Just Getting Started


Sautéed Sweetbreads, fava beans and sweet corn potato cream with anise-glazed bacon. §§ 
12.5

White Polenta Cake, seared and served with a relish of smoked tomatoes, summer squash and roasted peppers, and garnished with shaved Brigante cheese. §§ 
8

Eggplant Napoleon~ Crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
7.5

Oxtail Quesadillas with poblano chilies, casera cheese, shaved radishes and horseradish-arugula pesto.
9.5

Snails in a Garden~ Seared Provolone cheese, drizzled with honey and truffle oil, with escargots, Feast garden leaves and flower petals. §§
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 §§ Apricot-Chamomile Dressing §§ Creamy Dill Dressing §§ Honey Vinaigrette§§
6

Ricotta Salad~ house-made chamomile ricotta cheese with seared apricots, fennel and watercress in an apricot-chamomile dressing. Garnished with lemon-fennel crisps. §§
11

Roasted Rhubarb Salad with arugula and chervil, Niçoise olives, honey vinaigrette and honeyed goat cheese fritters. 
11

Pickled Shrimp Salad, over fresh spinach with Romanesco cauliflower, urfa chili, toasted sesame and sunflower seeds and creamy dill dressing. Roasted pepper garnish. §§ 
12.5


Next to Your Dinner


Fried Tomatoes with melted Provolone cheese and house-pickled peppers.
6.5

Cucumber-Chervil Risotto with sugar snap peas. §§  
7

Taleggio cheese with sautéed pea shoots and candied citrus. §§
9


Between Bread


Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
10

Finocchiona~ thick-sliced seared fennel-seeded salami with melted Provolone cheese, pickled peppers and fried tomatoes on griddled focaccia. Served with mixed greens.
12.5

Steak Sandwich~ thin-sliced Angus Beef Ribeye steak on French bread with Cambozola creamed spinach.
12.5


The Main Thing


Grilled Culotte with pipián verde, olives, radishes, cilantro and hard-cooked egg. Served with a flour tortilla and spiced pumpkin seeds. * §§ 
25

Sautéed Alaskan Halibut and Shrimp with a pink peppercorn-cantaloupe sauce, sugar snap peas and cucumber-chervil risotto. §§ 
29

Rabbit and Taleggio Cheese Ravioli, served with pea shoots and chicken livers. Garnished with candied citrus and fried shallots.
19

Roasted Watermelon and Avocado with tamarind-glazed Dirty Girl onions, buttermilk-whey rice, serrano chilies and pickled seeds. §§
16

Koji-rubbed Roasted Half Chicken with grilled Sonoran Mushroom Company mushrooms. Served with tea-braised Nappa cabbage and pickled red cabbage and finished with cream. §§
20

Grilled Pork Tenderloin with sautéed kohlrabi and greens, apple-infused brown butter and gorgonzola potato pancakes. * 
27

Seared Sea Scallops and House-made Pork Terrine, served over pea shoots with slow-cooked pineapple and puffed wild rice. * §§
29


Fin


Steamed Sweet Curry Cake with coconut-peanut butter ice cream. Puffed wild rice garnish.
8.5

Coffee-candied Carrots, layered with grapefruit, house-made ricotta, honey and Marcona almonds.
8.5

Bananas, Crackers and Nuts~Caramel-glazed house-made crackers, tossed with anisette peanut brittle and fresh bananas.
8.5

Flourless Chocolate Whiskey Cake, chocolate-passionfruit mousse and malted milk crumble. §§
8.5

Ice Cream We Made Here §§
8

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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