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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

 

Crispy sweetbreads, crusted in rice flour and sautéed in duck fat. Served with grapefruit, English pea purée and pea tendrils. ◊
13

Cotton candy shrimp ~ Oyster-glazed Mexican white shrimp with sesame seeds, wrapped in ginger-garlic cotton candy.
11

Ginger-spiked compressed watermelon with gingered avocado pesto and tat soi in sesame oil.  ◊ 9
~with house-cured bacon. ◊ 12.5

Roasted cauliflower with beets, pumpkinseed butter, lime and cilantro. Pumpkinseed oil. ◊
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 ◊   Orange hazelnut oil ◊ Peanut vinaigrette ◊ Sweet corn dressing ◊
6

Seared sea scallops over butter lettuce and fresh basil with Chai-spiced carrot-yogurt purée. Served tossed in a peanut vinaigrette with Feast garden
garlic chives.  ◊
16

Nappa cabbage salad with burrata cheese, hazelnut oil, fennel, mint and orange. Garnished with a red chimichurri sauce.  ◊
12.5

Three Rs salad~ Romaine lettuce, radishes and shaved ribeye with fresh lime, sweet corn dressing, and sieved egg yolk. ◊
14

 

Next to Your Dinner

 

Coffee-spiked hummus with cilantro, pomegranates and extra virgin olive oil. Served with pita chips.
7.5

Fried horseradish-dill potatoes with crème fraiche.
7.5

Logan Turnpike Mill Grits with fresh English peas, house-made cultured butter and candied lemon.  ◊    8

 

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

Boudin Blanc~ House-made spiced pork and chicken sausage on a soft roll with onion petals, creamed dates and shredded cabbage.  Served with mixed greens.  13

Fried oysters~ served on French bread with a relish of green apples, red onion and horseradish with fish sauce aioli and fresh spinach.   Served with mixed greens.
15

 

The Main Thing

 

Vegetable dumplings~ house-made potstickers filled with vegetables, shiitake mushrooms and garlic chives, seared and served in seaweed broth with pickled oyster mushrooms, cabbages, daikon and bean sprouts.
18

Braised short rib of beef with buttermilk-date bread pudding, urfa chili, green beans
and watercress. Served with demglace.  ◊
25

Dover sole, rolled and roasted, with fried horseradish-dill potatoes, crayfish sauce, haricots verts and lovage.  ◊
27

Lentil-crusted fried chicken with sourdough pancakes, goat cheese, black olive brittle and arugula pesto.
20

Pork and rhubarb, each two ways: medallions of pork with rhubarb-wrapped pork belly on a rhubarb-nectarine-charred-onion sauce, with sautéed spinach and Logan Turnpike Mill grits.  Fresh and fried basil garnish. ◊
28

Sautéed New Zealand King salmon, stuffed with coconut shrimp mousse, over rice porridge with gingered leeks, celery and carrots. ◊
29

Roast quail~ two brined and roasted quail stuffed with wild mushrooms, leeks, walnuts and sorghum. Thyme-honey glaze, crispy kale and sautéed squash. ◊
27

 

Fin

 

Chamomile-coconut flan with flowers and crispy rice pearls. ◊
8.5

Roasted early fig and thyme custard tart, with cassis syrup.
8.5

Black tea flourless chocolate cake with smoked vanilla ice cream.  ◊
8.5

Gorgonzola-honey custard with white pepper and citrus balsamic vinegar. ◊
8.5

Buttermilk-cardamom banana cream pie.
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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