Kingfisher “Summer Road Trip” Pacific Northwest June 14 – 29 (MENU)

Jun 14, 20172 min read

What
Kingfisher Summer Road Trip: Pacific Northwest
When
June 14 – 29
Where
Kingfisher
2564 E. Grant Road
More Info
kingfishertucson.com

Kingfisher continues this year’s culinary “road trip” with Pacific Northwest-inspired dishes alongside their regular menu from June 14 – 29.

Chef Jeff Azersky prepared the special menu featuring dishes such as Marinated Wild Mushroom Salad, Pan-Seared Alaskan Halibut, and Grilled and Carved Denver Leg of Venison Risotto.

Pastry chef Marianne Banes will whip up a Blueberry Bread Pudding and a Chocolate Honey Hazelnut Tart.

Bartender Jared Hilmar will prepare cocktails inspired by the bounty of northwest berries along with northwest wine and beer.

This year’s road trip destinations include:

July 13 – 24: Great Plains/Midwest, Chef Jim Murphy
July 25 – August 3: Back East, Chef Jeff Azersky
August 4 – 16: California/Hawaii, Chef Fred Harris
August 17 – September 3: Down South, Chef Jim Murphy

Kingfisher Road Trip Menu: Pacific Northwest

Drinks

Cascade Crush – Ramazzotti, grilled strawberry syrup, lemon juice, basil ($10.50)
King Flor – Bols Genever, raspberry syrup, lime juice, ginger beer, lime sugar, raspberries ($10.50)
Poet’s Leap Riesling – Columbia Valley ’15 ($12.50)
Tricerahops Double IPA – Ninkasi Brewing, Oregon, 22 oz. ($12)

Appetizers

Dungeness Crab Cake – apple fennel slaw, chive aioli ($12)
Marinated Wild Mushroom Salad – spinach, field greens, french lentils, Gorgonzola tartine, beet vinaigrette ($10)
Pacific NW Oysters On The Half Shell – salmon roe ($3.25 each)
Cauliflower- Spinach Soup – almond butter crostini ($6)

Dinner

Pan-Seared Alaskan Halibut – hazelnut romesco, fried leeks, butternut squash, roasted green beans ($29)
Grilled and Carved Denver Leg of Venison Risotto – arugula pesto, shiitake mushrooms, cippolini, asparagus, parmesan ($23)
Alaskan King Crab Legs – garlic-herb butter, steamed rice, roasted broccoli ($34)
Grilled Arctic Char – brodetto broth, smoked mussels, fennel, Yukon gold potatoes, roasted green beans, red pepper rouille ($26)

Dessert

Blueberry Bread Pudding (served warm) – blueberry compote, freshly whipped cream ($8)
Chocolate Honey Hazelnut Tart – whipped chocolate caramel ganache, toasted hazelnut ice cream ($8.5)

For more information, call (520) 323-7739 or visit kingfishertucson.com.

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Article written by:

Jackie Tran

More about Jackie

Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.

An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.

Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.

If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.