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Kingfisher Presents: A Road Trip You Don’t Have to Pack For

Take your tastebuds on a roadtrip across the United States this summer – all from the comfort of Kingfisher’s dining room.

June 14, 2016

Upcoming Events

What: Kingfisher’s Road Trip 2016 Summer Menu Series
When: June 15th – June 29th for the Pacific Northwest Tour (Visit Kingfisher’s website for more detailed hours of operation as they’ve got a lunch menu, late night menu, and dinner menu.)
Where: 2564 E. Grant Road, Tucson, Arizona 85716

Road trips can be a pain; you’ve got to make sure you’ve got cool driving jams, pack (worst thing ever), watch for delays, and sit in a car for an unreal length of time – time that could be better spent at Kingfisher. While it’s not the same thing, Chef/Owners Jim Murphy, Jeff Azersky and Executive Chef Fred Harris have put together a series of menus for their 23rd annual Kingfisher Road Trip that’ll make your mouth believe you actually got in the car and left Tucson.

The second leg of the 23rd annual Kingfisher Road Trip series begins tomorrow, on Wednesday, June 15th. Executive Chef Fred Harris’ menu features the bounty of the Pacific Northwest, covering the states of Washington, Oregon and Alaska – a region known for its seafood and many types of produce, berries, mushrooms and more.


Pacific Northwest Menu

APPETIZERS

Smoked Salmon Candy
Arugula, aged chevre, heirloom tomatoes, blackberry-ginger vinaigrette. 14

PCNW Bruschettas
(Three) 14
– Venison carpaccio, black pepper, white truffle oil, pickled red cabbage.
– Wild mushrooms, aged chevre, roasted garlic, blackberry-ginger vinegar.
– Fried oyster, wakame salad, pickled ginger, soy sauce.

Sun Valley Potato Bomb
Twice-baked Idaho potatoes topped with pork belly, Tillamook cheddar, caramelized onion, creme fraiche, scallions, spinach-artichoke pesto, napa slaw.  8

ENTREES

Cedar Planked Arctic Char
Almond chive butter, orange-rosemary syrup, parsnip puree, roasted Roma tomatoes.  27

Grilled Porter Soaked Flank Steak
Raspberry sweet and sour sauce, charred mushroom-shallot relish, Yukon potato cake, asparagus.  22

Crab Mac and Cheese
Seafood bechamel, Tillamook cheddar, bread crumbs, white truffle oil, mixed green salad.  18

Panko Crusted Deep Fried Petrale Sole
Wasabi aioli, cucumber slaw, fried rice, baby bok choy.  25

DESSERTS

Steamed Chocolate Hazelnut Mousse Torte
Frangelico crème anglaise, whipped cream. 8

Dried Tart Cherry Crisp
Served warm with vanilla ice cream, red wine cherry sauce. 8

BEVERAGES

The Alaska Cocktail
Ransom “Old Tom” gin, yellow chartreuse, house orange bitters. 10.5

Sasquatch
Monkey Shoulder scotch, Brovo Douglas Fir liqueur, Sandeman’s Rainwater madeira, muddled blackberries, absinthe rinse, on the rocks. 10.75

Deschutes “River Ale”
12oz. 6

Elouan, Rose ’15
Oregon. 9


And you may want to mark your calendars and pack your bags for these upcoming road trips! Each Road Trip menu will feature a complete range of appetizers, entrees, desserts, cocktails and regional beverages.

Upcoming Menus

Kingfisher will be closed from June 30 through July 13
July 14th – July 26th – Great Plains, Chef Jeff Azersky
July 27th – August 9th – California/Hawaii, Chef Fred Harris
August 10th – August 23rd – Back East, Chef Jeff Azersky
August 24th – September 4th –  Down South, Chef Jim Murphy

Find more information about upcoming future destinations and menus on Kingfisher’s Facebook page, one week prior to start date.

For reservations call (520) 323-7739 or use OpenTable.com.







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