Kingfisher Bar & Grill invited us for a quick peek at their new spring and summer menu. To read the menus in full, click here for lunch and here for dinner.
Bread: French white baguette and herbed garlic focaccia, whipped butter, fig olive tapenade, whipped caramelized onion feta cheese.
Chilled Salmorejo: Smoked tomato white gazpacho, garlic, Xeres vinegar, olive oil, crispy capers, croutons, toasted almonds.
Shrimp Summer Salad: Chickpeas, figs, heirloom cherry tomatoes, red onions, basil, mint, toasted almonds, feta, three grilled and chilled shrimp, Xeres vinaigrette.
Niçoise Salad: Chopped romaine, frisée, basil, green beans, garlic herb roasted potatoes, boiled egg, heirloom cherry tomatoes, capers, Spanish white anchovies, 4 ounces rare grilled yellowfin tuna, honey mustard vinaigrette.
Shrimp: Choice of grilled and chilled, hot grilled, pan-seared, blackened or fried, $3.50 each. Garlic herb marinated shrimp served grilled and chilled, hot grilled, pan-seared or blackened with cocktail sauce, green mignonette and apple celery slaw. Fried shrimp served with cocktail and tartar sauce.
Wildtype Sustainable Cultivated Smoked Salmon: Stuffed with agave syrup mustard chive vegan cream cheese, served with crostini and green apple frisée salad, Xeres vinaigrette.
(Kingfisher’s use of Wildtype earned them a nod in Bon Appétit)
Rainbow Trout: Grilled, spicy gochujang soy mirin brown sugar glaze, napa cabbage slaw, sesame rice wine vinaigrette, served with rice and sautéed zucchini.
Duck: Guajillo chile garlic braised bone-in duck leg quarter, crispy tortilla strips, bacon charro beans, and sautéed zucchini.
Salmon: Six-ounce pan-seared fillet, garam masala and mint, served with chickpeas, heirloom cherry tomatoes, green beans and coconut yellow curry sauce.
Sea Bass: Six-ounce rotating grilled fillet, fig olive tapenade, brûléed feta, served with green beans almondine and rice.
Sea Scallops & Shrimp: Diver sea scallops and garlic herb marinated shrimp, Parmesan tuile, local microgreens. Includes 6 ounces of diver sea scallops and three shrimp, pan-seared, served with sautéed sweet corn, heirloom cherry tomato medley and basil cream orzo.
Steak: Grilled hand-cut boneless New York strip, rosemary black pepper rub, kingfisher butter, crispy zucchini ribbons. Served with garlic herb roasted potatoes and green beans almondine.
Kingfisher Bar & Grill is located at 2564 E. Grant Rd. For more information, visit kingfishertucson.com.
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