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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


June menu- July menu begins the first Tuesday in July

Just Getting Started


Duck meatballs with kala jeera, fermented tomato jam and creamy rice. Basil garnish.

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

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

Squash Blossoms~ three squash blossoms stuffed with house-made ricotta cheese, battered, fried and served with garlic honey and basil oil. Garnished with toasted hazelnuts.          9.5

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 ◊ Wakame dressing ◊

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.  ◊

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

Rumaki Salad~ mixed greens tossed in a wakame dressing with fried chicken livers, house-cured bacon and fresh water chestnuts.
Sherry-tamari drizzle.  ◊


Next to Your Dinner


Panisse~ chickpea fries with spinach, chili oil and sweet and salty lemons.  ◊

Fried horseradish-dill potatoes with crème fraiche.

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


Between Bread


Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.

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.


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.

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

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

Chermoula-rubbed half game hen with fresh spinach and spinach custard, panisse, chili oil, and sweet and salty lemons.  ◊

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. ◊

Linguine al Granchio~ linguine pasta tossed with softshell crab, fresh spinach and arugula and house-cured bacon with Parmesan cheese, Dijon mustard and a farm egg. *





Roasted  fig and thyme custard tart, with cassis syrup.

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

Roasted Strawberry Shortcake with whipped cream.

Buttermilk-cardamom banana cream pie.

Ice Cream We Made Here ◊

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.


This Week’s Requests


Each week through the summer, we honor a handful of our guests’ requests for dishes they’ve enjoyed with us in the past, or dishes they’d like to see us prepare. We’ll be changing this portion of the menu each week throughout the summer.


Week 2, June 14- June 20

Cinnamon garlic Manchego cheese fries. ◊

Eggplant Parmigiana~ classic preparation of fried eggplant, baked with tomato sauce and mozzarella cheese.
Side dish
Entree, with grilled garlic bread and sautéed summer squashes.

Steak Sandwich~ thin-sliced Angus Beef ribeye steak on French bread with Cambozola creamed spinach. Served with a side salad.

Duck tamales and chile relleno~ two duck-and-peanut mole tamales with a rice-and-cheese-stuffed Anaheim chili and a huitlacoche cream sauce. Served with fresh mizuna. ◊

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

Wine & Cocktails