Dinner
Tucson Restaurants & Dining
STARTERS
Daily Soup
chef’s whim
7
Grilled Romaine Hearts
butter + chile crostini, roasted garlic, dry-aged Sonoma Jack cheese, lemon-anchovy dressing
8.5
Heirloom Carrot Salad
shaved Duncan Farm carrots + tops, local wild arugula, goat cheese, spices, charred tomato vinaigrette
9
Spinach Salad
organic spinach, Green Valley pecans, Shaft’s bleu cheese, local apples, Arizona honey vinaigrette
8
Brulee ‘Fiore di Capra’ Goat Cheese
local goat milk cheese + Campari tomato jam, roasted garlic, pepitas, local olive oil, lemon toast
12
BIG DISHES
Santa Barbara Mussels ‘Nopales’
grilled prickly pear cactus, chorizo pork belly, flageolet beans, smoked tomato-cilantro broth
12
Summer Mushroom Pot Pie
roasted seasonal mushroom ragout, garden herbs, balsamic onions, Camembert cheese, puffed pastry
15
ENTREES
Penne Rigatti Pasta
Fisherman’s Daughter shrimp, baby spinach, Campari tomatoes,
Lodge peppadews, toasted pepitas, garlic, grilled poblano cream
22
Prime NY Strip Loin ‘Twice Cooked’
overnight slow-roasted and then grilled, cast-iron chipotle-baked potato,
bacon + De Mill aged cheddar, glazed heirloom carrots + greens, Lodge steak sauce
10 OZ 32
15 OZ 36
Grilled Shetland’s Organic Salmon
grilled broccoli, lemon-mashed potatoes, smoked paprika nage, local baby arugula, gremolata
26
Sous Vide ‘Airline’ Chicken Breast
all-natural chicken, creamy white polenta, local Chinese long beans, confit lemon, chicken-sage jus
22
Tamari-Brined Pork Chop
char-broiled, black Japonica stir-fry rice, galangal-peach puree, blackberry jam, crispy butternut
single – 19
double – 26
Freshly Steamed Tamales
green corn masa, roasted green chile, cheese, grilled corn + greens, smoked paprika nage, Cotija
18
SIDES
Twice-Baked Potato
5
Grilled Broccoli
4
Buttered Flageolet Beans
3
DRINKS
‘Just Peachy’ Sangria
Dry Creek Merlot, fresh peach puree + liqueur, triple sec, brandy, orange rind syrup, muddled citrus
9
Lodge ‘Classic’ Margarita
El Jimador Reposado Tequila, Lodge bitter and sweet and sour, triple sec, Herradura agave nectar
8
Tang-A-Rang
mandarin-infused vodka, Lodge manderincello, Campari, smoked bitters, fresh mandarin juice
9
The POM Sour
Penasco Reposado Tequila, Grand Marnier, citrus syrup, pomegranate jam and white balsamic vinegar
12
Chica-Cherry-Cola
High West Double Rye Whiskey, muddled natural cherry + jus, fresh ginger juice, lime, bitters
9
Agua de Coco
Domaine de Canton, infused vodka, coconut cuvee
9
Chiltepin Mojito
Barcardi Rum, garden fresh mint, lime, Chiletpin
8
Gin ‘N’ Ginger
Arizona-made gin, ginger beer, fresh lime, bitters
8
BEVERAGES
Gosling’s Ginger Beer
3
Cheri’s Prickly Pear Lemonade
3.5
Lodge Desert Flower Iced Tea
2.5
Green Tea Agave Lemonade
3.5
Executive Chef: Ryan Clark
Prices and items are subject to change.
