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New Year's Eve Menu at Feast

December 31, 2021 @ 4:00 pm - 8:00 pm



First course- choice of:

  • Bay leaf butter-poached shrimp with spinach-almond custard and tempura-fried Spanish olives.

NV Orleans Borbón Manzanilla Sherry, Manzanilla Sanlucar de Barrameda

  • Goose and mushroom ragout with pine needle essence, served in goose demiglace with cappuccino top and cracklings. ◊

2014 GoGi “Birdie” Pinot Noir, Ampelos Vineyards, Santa Rita Hills

  • Roasted Delicata squash stuffed with roasted sweet peppers, with crispy shallots and tomato-caper cream. ◊

2015 Domaine Comté Abbatucci “Faustine” Red Blend, Vieilles Vignes, Île de Beauté

Second course- choice of:

  • Cashew custard tart with lemon-peel crust, paper-thin omelette, garlic-honey cashews and roasted winter vegetables tossed in spinach pesto.

2015 Hanzell Chardonnay, Sonoma Valley

  • Lobster in peach cream over caramelized Nappa cabbage. Served with a pear-almond tuile. ◊

2016 Yves Cuilleron “Lyseras” Saint-Joseph Blanc

  • Licorice-glazed double lamb chop, served over pasta alla Gricia, with micro basil and radish sprouts.

2009 Château Massereau “Cuvée K” Bordeaux Supérieur

Third course- choice of:

  • Flourless chocolate cake with Agricole Rum-spiked figs, with limequat crème anglaise. ◊

2016 Olivares Dulce Monastrell, Jumilla DOP

  • Pain d’Épices with dried apricot and ginger compote, with cultured Chantilly cream.

2017 Jorge Ordoñez “N⁰ 2 Victoria” Moscatel Dulce, Málaga DO

  • Double cream Brie on brioche with Italian meringues streaked with caramel and passionfruit. ◊

2015 Champalou “La Moelleuse de Champalou” Vouvray


Prix Fixe: $65 plus tax and gratuity

Wine pairing, $45

All prix fixe individual selections available a la carte, as well as these choices:

Pork trifecta~ country-style terrine with pistachios, braised belly, and fried tail, with tangerine-persimmon sauce. ◊

Grilled pear salad~ Grilled Bosc pears, double cream brie, oil-cured olives and garlic-candied pecans. Served over butter lettuce in a creamy Sherry-nutmeg vinaigrette. ◊ 15

Grilled venison medallion served over a savory frangipane tart with truffled duck liver mousse and garlic-pear jam. Served with braised leek greens. * 32
wine pairing:

2013 J. Hofstätter “Barthenau Vigna S. Urbano” Pinot Nero, Alto Adige DOC 20

Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, half a Maine lobster and sea bass. Garnished with toast points and rouille. ◊ 35
wine pairing:

20138 Inglenook “Blancaneaux” (Viognier/Marsanne/Roussanne,) Rutherford, Napa Valley 20

Butterscotch pot de creme~ Custard with Scotch whiskey and butter, served with black tea whipped cream and a walnut shortbread cookie. ◊ 10

Chocolate cajeta tart~ pastry crust filled with dark chocolate ganache and cajeta custard. Garnished with goat cheese streusel. 10


December 31, 2021
4:00 pm - 8:00 pm
Event Category:


3719 E Speedway
Tucson, AZ United States
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(520) 326-9363
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