Kingfisher is continuing its culinary “road trip” featuring food from “Back East” alongside their regular menu August 10 – 23.
Previous summer 2016 road trip destinations include Midwest and Southwest. Looking back over the years, previous destinations have covered much of the United States most well known, as well as obscure dining destinations.
Chef Jeff Azersky prepared the special menu featuring Maine lobster, soft-shell crab, and pot pies.
Kingfisher opened in 1993 by Chefs Jim Murphy, Jeff Azersky, and partner Tim Ivankovich.
Kingfisher Road Trip Menu: Back East
- East Coast Oysters on the Half Shell – Served with salmon roe, mignonette
- Fried Soft-Shell Crab – Tempura-battered and served with cucumber salad, yogurt sauce
- Pan-Seared Skate Wing – Served with capers, shallots, lemon, sweet butter, fried leeks
- Cedar-Planked Sea Scallop – Served with pancetta, grilled zucchini-corn salsa, apple-fennel slaw
- Seafood Pot Pie – Shrimp, scallops, codfish, shiitakes, linguica, spinach, potatos, seafood veloute
- Grilled Swordfish – Served with hothouse tomato salad, olive aioli, cranberry-walnut quinoa, grilled asparagus
- Steamed Maine Lobster – Served with drawn butter, roasted rosemary potatoes, creamed corn
- Grilled and Carved Monkfish – Served with artichoke chermoula, butternut squash hash, rainbow swiss chard
- Sticky Toffee Pudding – Served with butterscotch sauce, vanilla ice cream
- Boston Cream Pie – Served with chocolate sauce, freshly whipped cream
- Eric’s Fix – Bols Genever, blueberry gastrique, soda, served tall with fresh berries
- Rye Me A River – Old Overholt Rye, Calvados, house cinnamon bitters, apple, sugar, on the rocks
- Dr. Konstantin Frank “Salmon Run” – Chardonnay, Finger Lakes, 2014
- Victory Brewing “Prima Pils” – Parkesburg, PA
The last road trip menu this summer is Down South, created by Chef Jim Murphy, available August 24 through September 4.
For more information, visit kingfishertucson.com.