TOHONO CHUL GARDEN BISTRO
Join us for breakfast, brunch, and lunch 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 8 a.m. to 5 p.m. (Last seating at 4:30 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 1
9 a.m. to 2:30 p.m.
$47.50 per person + tax and gratuity
$15.50 per child 11 & under + tax and gratuity
Bottomless Prickly Pear Mimosas and Margaritas – $14 per person with brunch purchase
Thank you for contacting us about reserving a spot at the Garden Bistro Easter Brunch Buffet. Please be advised this is an inquiry and not a guaranteed reservation. A representative will contact you within 24 hours to confirm all reservations and availability.
Easter Brunch Buffet Menu
CHEF ATTENDED OMELET & EGG STATION
Whole eggs, egg whites, sausage, chorizo, ham, bacon, house smoked salmon, mushroom, bell peppers, poblano peppers, heritage I’itoi onions, tomatoes, pico de gallo, spinach, asparagus, arugula, swiss, cheddar-jack, horseradish cheddar, herbed cream cheese
CHEF ATTENDED CARVING STATION
Wildfire Honey Glazed Ham | Dijon Garden Herb Prime Rib | Creamy & Extra Strong Horseradish | Au Jus
YOGURT & FRUIT BAR
Vanilla, Greek, & Prickly Pear Yogurt, Granola, Melons, Assorted Nuts, Seasonal Fresh & Dried Fruits
NUTELLA S’MORES WAFFLES
Belgian Waffles, Marsh Mello Fluff & Nutella
DEVILED EGG & SALAD STATION
Local park greens, spinach, arugula, Tohono carrots, marinated cucumbers & tomato, shaved onion, bell peppers, beets, Arizona pecan, sunflower seeds, cheddar-jack, bleu cheese, house croutons, bacon, pickled jalapeños, sesame seeds, Parmesan crisp, capers & lemon zest, salmon caviar, Tohono sprouts, dried corn, bacon relish, smoked salmon, blood orange & balsamic vinaigrettes, ranch & chipotle ranch dressings, assorted hot sauces and arbol salsa
Assorted Fresh Baked Scones & Cinnamon Rolls
Bagels | Lox | Grilled & Chilled Asparagus | Balsamic Reduction
Hardwood Smoked Bacon | Vegan Sausage & Smoked Peppers | Sausage Links
Salmon Cakes | Braised Spinach | Poblano Cream Sauce
Champagne Brined Chicken & Creamy Spring Pea and Tohono Garden Carrots
Cheddar Au Gratin Potatoes
Butternut Squash | Brown Butter | Pecans | Arugula
Local Breads | Premium Olive Oils | Whipped Butter | House Jam
Chilled Rainbow Farfalle | Roasted Artichokes | Black Olives
Roasted Garlic Three Color Cauliflower
CHUL DESSERT DISPLAY
Carrot cake, lucious lemon, chocolate pecan, cheesecake squares, coconut caramel macaroons, panna cottas, and a variety of cupcakes, tarts and pies
Selection of Fresh Juice, Prickly Pear Lemonade, Coffee, Assorted Hot and Chilled Teas
Garden Bistro Menus
Breakfast Breakfast Menu
Monday – Friday
8 – 11 a.m.
Lunch Lunch Menu
Monday – Friday
11:30 a.m. – 4:30 p.m.
Brunch Brunch Menu
Saturday & Sunday
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
Rose Fahey | Special Events/Billing | 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