TOHONO CHUL GARDEN BISTRO
Join us for brunch daily on one of our gorgeous patios! If you’re in need of refreshment, our beverages satisfy any thirst. Each dish is plated to look as lovely as the gardens surrounding the Bistro and the flavors are amazing, truly! The menu changes seasonally, and even daily, based on what local, organic fresh ingredients are available.
Open Monday – Sunday, with last seating at 4:30 p.m.
Reservations unavailable from 11:30 a.m. – 2:30 p.m.
Closed 4th of July, Thanksgiving, Christmas Day and New Year’s Day
For parties of 6 or more, reservations are recommended. Call 520.742.6455 x 501
Easter Brunch Buffet
Sunday | April 21 | 9:30am-2:30pm
$51.50 per person | $17.50 per child ages 11 & under
prices do not include tax or gratuity
Make reservations by calling 520-742-6455 x501
Chef Attended Omelette & Egg Station
Whole Eggs, Egg Whites, Sausage, Chorizo, Ham, Bacon, House-Smoked Salmon, Mushroom, Tomatoes, Smoked Bell Peppers, Poblano Peppers, Asparagus, Heritage I’itoi Onions, Pico de Gallo, Spinach, Swiss, Cheddar, 3 Cheese Mexican Blend
Apple Pie French Toast
Local Breadsmith Apple Pie Bread, Pecans, Cinnamon Sugar, Maple Frosting
Hardwood Smoked Bacon, Vegan Sausage with Spring Onions & Wilted Park Greens, Sausage Links
Nutella Waffle & Strawberry Skewers
Assorted Fresh Baked Scones, Muffins, Local Breads
Preserves, Orange Marmalade, Whipped Butter, Vanilla Butter, Premium Local Olive Oils
Spring Pea & Avocado Bruschetta Toast, Park Micro Greens
Yogurt & Fruit Bar
Greek Yogurt, Chocolate & Prickly Pear Yogurt, Granola, Marshmallows, Graham Crackers, Assorted Nuts, Seasonal Fresh & Dried Fruits
Sonoran Scalloped Potatoes
Assorted Deviled Eggs
Almond Crusted Crab Cakes
Park Citrus, Fried Capers, Green Beans, Carrot & Radish Ribbons
Chef-Attended Carving Station
Brown Sugar & Pineapple Glazed Ham, Park Kohlrabi Pesto Rubbed Roast Beef Dijonaisse, Extra Strong Horseradish, Natural Pan Jus
Green Chile Chicken Enchiladas
House Shredded Chicken, Mexican Cheeses, Tomatillo Sauce, Cream Cheese, Sour Cream, Park Scallions
Garden Salad Station
Local Park Greens, Spinach, Arugula, Tohono Root Vegetables, Marinated Cucumbers & Tomato, Shaved Onion, Smoked Bell Peppers, Marinated Artichokes, Sunflower Seeds, Goat Cheese, Cheddar Cheese, Mexican 3 Cheese, Bleu Cheese, Swiss Cheese, House Croutons, Bacon, House-Smoked Salmon, Capers & Park Citrus Zest, Dried Corn, Balsamic, Cream Cheese Miso & Cilantro Vinaigrettes, Ranch & Chipotle Ranch Dressings
Roasted Artichokes & Squash, Asparagus, Smoked Peppers, Local Honey
Spring Peas, Red Bell Peppers, Kale, Leeks
Roasted Carrots, Radish, Potatoes, Asparagus, Garlic, Spring Herbs
Marinated Tohono Chul Beets
Cucumber, Shallots, Parsley, Mint, Lemon Zest
Cilantro Kohlrabi Pesto Orecchiette Salad
Stir Fry Sugar Peas
Carrot Cake, Luscious Lemon Bars, Chocolate Pecan Bites, Cheesecake Squares, Salted Caramel Macaroons, Cup Cakes, Cakes, Tarts and Pies
Selection of Fresh Juices, Prickly Pear Lemonade, Coffee, Decaf Assorted Hot and Chilled Teas
Add Bottomless Prickly Pear Mimosas and Margaritas $14 per person with brunch purchase
Garden Bistro Menus
Brunch – Everyday
8 a.m. – 4:30 p.m.
Garden Bistro Private Rentals
The Garden Bistro has several fabulous settings for your next special occasion or group gathering. Weddings, Memorials, Bridal and baby showers, luncheons and business meetings can all be accommodated! Private rooms and patios are available (fees may apply).
The Tohono Chul Garden Bistro is under the management of Patrick and Rose Fahey and Jason and Kendell Hartenbach. They also operate Flight Grill at the Pima Air & Space Museum, the Mobile Bistro Gourmet Food Truck, and Edge Catering.
We love to hear from our guests! Please contact us with any comments, suggestions or questions!
Garden Bistro Management | firstname.lastname@example.org | or (520) 742.6455, ext. 501
John Pratt | Executive Chef | email@example.com
Danielle O’Brien | Restaurant Manager | firstname.lastname@example.org
Art du Jour
Dee Cox | January – March 2018 | Garden Bistro
Art du Jour features artwork by local and regional artists displayed throughout the dinning rooms of the Garden Bistro. The work of longtime Tucson artist, Dee Cox is currently featured in the Bistro. Cox uses her clay forms as a foundation for storytelling. Painting intricately with glazes, she creates works bearing lively narratives that celebrate a wide variety of subjects.
Image . Dee Cox . Lemur . glazed ceramic