Seasonal Celebration
Kingfisher has unveiled its new winter lunch and dinner menus, celebrating seasonal ingredients and bold coastal flavors.
The refreshed menus blend Kingfisher’s coastal heritage with regional ingredients like butternut squash, smoked tomato, and chiltepin. Chef-driven dishes highlight sustainable seafood and contemporary twists on classics.
Lunch and dinner menus went live Oct. 28, bringing several new dishes alongside returning favorites.
Lunch Menu Exclusives
These lunch menu-only abuelita-style seafood tacos are fried in corn tortillas, topped with shredded cabbage and a scallion smoked tomato chiltepín slaw.
Also a lunch menu exclusive, the fish sandwich features a fish of the day on a toasted egg bun with cilantro pesto, poblanos, red peppers, and white cheddar.
Other lunch menu highlights, both new and returning:
- Oysters on the half shell with cocktail and green mignonette sauces
- Winter squash soup with chayote, butternut squash, and chiltepín
- Warm cabbage salad with lardons, gorgonzola, and spiced pecans
- Beer-battered fish and chips served with hand-cut fries
- Grilled octopus with brown sugar bourbon chiltepín butter, toasted cheddar, and poblano heirloom blue cornbread crumbles
- Lobster roll with Nova Scotia lobster claw and knuckle meat
- Vegan medley with poblano-butternut squash succotash and grilled asparagus
- Ribs with chipotle prickly pear barbecue sauce
Other Menu Highlights
The new panzanella salad takes a southwestern take with chopped kale, butternut squash, chayote, jicama, grapefruit, green pepitas, poblano cheddar heirloom blue cornbread croutons, pomegranate, and that same smoked tomato chiltepín vinaigrette featured on the taco slaw.
In a stride towards sustainability and reducing exposure to common contaminants like mercury, Kingfisher is giving Wildtype salmon a run. Learn more about the product and their mission here. The crudo here highlights the salmon with crisp green apple, grapefruit, scallions, crostini, and a coconut pineapple ginger lime sauce.
This poke features raw yellowfin tuna marinated with ginger and soy, layered with cucumber, avocado, wakame, Sriracha aioli, wasabi sauce, and a toasted macadamia nut crumble.
The grilled salmon fillet is glazed with fig-mustard sauce, topped with local pea shoots, and served atop garlic herb mashed potatoes and grilled asparagus.
Other dinner menu highlights:
- Rockefeller oysters baked with spinach, shallots, and Pernod
- Pan-seared diver scallops over French cassoulet with microgreens
- Grilled sea bass topped with grapefruit jalapeño gremolata
- Macadamia-crusted Hawaiian fish with lemongrass beurre blanc (still the most popular dish on the menu by far)
- Rosemary and black pepper lamb shank braised in red wine
- Newberg seafood stew with shrimp, scallops, lobster, and saffron cognac cream (now a mainstay after debuting on the East Coast menu)
To view the whole menu, click here.
Upcoming Wine Dinner
Kingfisher also plans a five-course wine dinner for $125 per person at 6:30 p.m. on Wednesday, Nov. 12.
The evening begins with a warm cabbage salad amuse-bouche, followed by dishes such as poke with taro chips, scallops with cassoulet, grilled sea bass with asparagus, and braised lamb shank. Each course includes a paired wine, such as Côtes de Provence rosé or Bethel Heights Pinot Noir.
Reservations are required by email at eatfish@kingfishertucson.com or by phone at 520-323-7739. Only a few seats remain.
A Longtime Favorite
For more than 30 years, Kingfisher has anchored Tucson’s seafood dining scene with a focus on freshness and craft. This seasonal update reflects that legacy while embracing sustainability through partnerships with purveyors like Wildtype, which cultivates clean, cell-based seafood for the future.
Kingfisher is located at 2564 E. Grant Rd. For more information, visit kingfishertucson.com.
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