Garden Bistro 2017-10-06T09:00:05+00:00

TOHONO CHUL GARDEN BISTRO


Grange within Range: Chiles, Chocolate, & Chemistry

Friday | October 27 | 5:30pm | Garden Bistro | $75 per person (all inclusive)

Snag your spot at the second of the 3-part distance dinner series, Grange within Range, featuring only local foods sourced within 100, 75, & 50 miles. This dinner features chiles and chocolate flavor profiles all from local purveyors in a 75-mile radius.

This 5-course dinner, includes cocktail pairings, kicks off at 5:30 with a cocktail hour in the Ethnobotanical Garden and follows with a 6:30 p.m. dinner. Seating is limited, so snag your spot today and purchase tickets.

Classic & Native Sonora Menu:

Cocktail Hour:
Goat Cheese Marshmallow | Dark Chocolate Dust | Gournay Cheez-It
Buckaloo Corn + Oddballz Farms Chicken Rolled Taco | Lemon Basil Cremoso
I’itoi Confit | San Xavier Cholla Tea | Torn Pepita Bread

Dinner:
Pumpkin & Dumplings – Local Potato Chochoyotes | Grilled Buckaloo Farms Pumpkin | White Sage & Chocolate | Pistachio Brown Butter
Fire Braised Pork Belly – Walking J Pork Belly | Ramona Farms Tepary Bean | Ancho Broth + Aromatics Dried Corn Vinaigrette
Braised Beef + Hand Rolled Noodles – Coco Rubbed Beef Cheek | Cascabel Fideo | Heirloom Tomato | Carrot Soubise
Nitro Sorbet & Juice – Prickly Pear & Pasilla Negra Cryosphere | Sweet Basil + Dried Market Apple | Local Raisin Syrup

Featuring Local Purveyors:
San Xavier Co-Op Farm | Ramona Farms | Buckelew Farms | Oddballz Farms | Three Wells Distilling

GET TICKETS NOW

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

 

 

 

 


Garden Bistro Menus

Breakfast | Monday – Friday | 8 – 11 a.m.

Breakfast Menu
    • Features

    • Chicken, Blue Corn, & Green Chile Waffle

      16.5

      Flash Fried Tumbleweed Chicken Breast, Chiltepin-Vanilla Syrup, Cholla Corn Slaw

    • Açaí Yogurt & Granola

      13.5

      Seasonal Fresh Fruit & Berries, Dried Fruit, Owl Head Granola

    • Banana Brûlée Ambrosia Breakfast Salad

      14.5

      Grapes, Apple, Strawberries, Mandarin Oranges, Baby Kale, Paris Tea Cream, Owl Head Granola, Brûléed Banana

    • Scone French Toast

      12.95

      Prickly Pear Syrup, Grilled Ham

    • Originals

    • PB & J Griddle Cakes

      12.5

      Buttermilk Cakes, Cactus Arbol Preserves, Peanut Butter Powder, Bananas Royal, Chul Sausage

    • Quiche of the Moment

      16

      Local Breakfast Greens, Lemon Olive Oil

    • Vanilla Bean Yogurt Brulee

      13.5

      Fresh Seasonal Fruit, Assorted Berries, Owlhead Granola, Scone of the Day, Whipped Butter & Chef's Preserves

    • Bistro Strata

      16

      Chorizo, Asadero, Cornbread Egg Casserole, Pico de Gallo, Local Breakfast Greens, Lemon Olive Oil

    • Huevo Hash

      12.95

      Two Potatoes, Roasted Peppers, Corn, Two Eggs*, Baby Spinach
      Add Citrus Pork Belly  4

    • Breakfast Specialties & Omelets

    • Platillo Americano

      12.25

      Two Eggs*, Toast, Choice of Three Bacon Slices or Chul Sausage

    • Huevos Rancheros

      14.75

      Two Eggs*, Native Fry Bread, Calabacitas, Ranchero & Tomatillo Sauces, Chorizo, Chul Sausage, or Vegetarian Sausage

    • Classy Benedict

      14.25

      Grilled English Bread, Grilled Honey Ham, Medium Poached Eggs*, Hollandaise

    • Benedict Chul

      14.5

      Asadero-Sour Cornbread, Citrus Pork Belly, Medium Poached Eggs*, Jalapeño Hollandaise

    • Omelet

      14

      Served with Toast | Choose Up To Three Ingredients

      Hardwood Smoked Bacon | Chorizo | Prok Belly | Chul Sausage | Asadero Cheese | Horseradish Cheddar | Fontina Cheese | Bell Pepper | Roasted Poblano | Spinach | Oyster Mushroom | Tomato | Roasted Artichoke

    • Breakfast Sides

    • Protein

      4.5

      Honey Ham | Smoked Bacon | Pork Belly | Chul Sausage | Chorizo | Vegetarian Sausage

    • Smashed L'itoi Onion-Thyme Spuds

      4.5
    • Two Eggs*

      4.5
    • Croissant

      3

      with Whipped Butter

    • Bread, Butter, & Chef's Preserves

      3.5

      Choice of English Bread | Multigrain | Sourdough Toast

    • House-made Scone

      4.5

      with Whipped Butter & Chef's Preserves

    • Fresh Seasonal Fruit & Berries

      5.5
    • Split Plate Charge

      4

      Entree is served on two plates with sides and garnishes on each plate

Lunch | Monday – Friday | 11:30 a.m. – 4:30 p.m.

Lunch Menu
    • Features

    • Chicken, Blue Corn, & Green Chile Waffle

      16.5

      Flash Fried Tumbleweed Chicken Breast, Chiltepin-Vanilla Syrup, Cholla Corn Slaw

    • Blue Corn Sopes

      15.75

      Cholla Corn Slaw, Calabacitas, Red Chile Sauce, Asadero, Pico de Gallo, Chul Sprouts. Choice of Pollo Asado, Carne Asada, or Calabacitas

    • Chilled Lavender Poached Salmon Salad

      17.5

      Grilled Peach, Baby Kale, Garlic Herb Cheese, Mandarin Oranges, Tart Dried Cherries, Toasted Pepitas, Rye Chips, Provisioner Red Wine Vinaigrette

    • Elote Salad

      16.5

      Fire Roasted Corn, Avocado, Pickled Cholla Buds, Grilled Peach, Ripe Tomato, Lime Mayo, Flour Tortilla Crisp

    • Chul Chimichanga

      18.75

      Red Chile Sauce, Escabeche, Asadero Cheese, Avocado, Sour Cream, Pico de Gallo, Black Bean & Cilantro Cremas, with Seasonal Beans. Choice of Pollo Asado, Carne Adasa, or Calabacitas.

    • Originals

    • Tohono Topopo Salad

      16.5

      Crisp Mixed Greens, Tortilla Rajas, Cherry Tomatoes, Poblano Chiles, Asadero Cheese, Cucumber, Roasted Cactus Pad, Sour Cream, Cilantro vinaigrette. Choice of Carne Asada, Grilled Chicken, or Three Sisters Calabacitas

    • Tres Ensaladas

      16.5

      Caper Dill Tuna Salad, Chicken Salad with Tart Dried Cherries & Prickly Pear Dressing, Classic Egg Salad, Local Greens, Buttery Croissant

    • Heirloom Beet & Salmon Salad

      17.95

      Wok Charred Salmon, Beets, Arugula, Spinach, Arizona Pecans, Local Chevre, Petit Green Beans, Chul Pomegranate Seeds, Blood Orange Vinaigrette, Crostini

    • Bistro Salad

      9.95

      Local Greens, Tomatoes, Cucumber, Onion, Roasted Artichoke, Crostini

    • Bistro Strata

      16

      Chorizo, Asadero, Cornbread Egg Casserole, Pico de Gallo, Local Greens, Lemon Olive Oil

    • Quiche of the Moment

      16

      Local Greens, Lemon Olive Oil

    • Lunch Regional Favorites

      Served with Three Sisters Calabacitas

    • Caramelo de Masa

      15.5

      Gordita, Asadero Cheese, Green Chile, Carne Asada, Pico de Gallo

    • Chicken & Cheese Stuffed Chile Relleno

      19.25

      Chipotle Chile Tomatillo, Red Chile Sauce, Pico de Gallo, Cilantro Lime Crema

    • Tres Loco Tacos

      16.5

      Carne Asada, Burnt Meyer Lemon Aioli, Grilled Chicken, Cascabel Cremoso, Beer Battered Haddock, Crystallized Ginger Aioli

    • Lunch Lids

      Hot Sandwiches Served on Locally-Made Breadsmith Breads with Spiked Fries. Add 1.5 for Sweet Tots

    • Tohono Rueben

      16.95

      Pastrami, Horseradish Cheddar, Chul Sauce, House Red Kraut, Russian Rye Baguette

    • The Dip

      16.95

      Chul Roasted Beef, Fontina, Rattle Chile Jus, Grilled Baguette

    • Croissant

      16

      Choice of Caper Dill Tuna Salad, Chicken Salad with Tart Dried Cherries & Prickly Pear Dressing, or Classic Egg Salad, Lettuce, Tomato, Onion

    • Half Croissant

      14.75

      Choice of Tuna, Chicken, or Egg Salad. Served with Lettuce, Tomato & Onion, with Choice of Soup or Salad

    • Lunch Bistro Burgers

      Served on Locally-Made Breadsmith Breads with Spiked Fries. Add 1.5 for Sweet Tots

    • The Chul*

      17.95

      Bacon, Cheddar, Tumbleweed Onions, Chul Sauce

    • The 1/2 Pound*

      15.95

      Choice of Cheese

    • Split Plate Charge

      4

      Entree is served on two plates with sides and garnishes on each plate

Brunch | Saturday & Sunday | 8 a.m. – 4:30 p.m.

Brunch Menu
    • Originals

    • PB & J Griddle Cakes

      12.5

      Buttermilk Cakes, Arbol Preserves, Peanut Butter Powder, Bananas Royal, Chul Sausage

    • Vanilla Bean Yogurt Brulee

      13.5

      Fresh Seasonal Fruit, Assorted Berries, Owlhead Granola, Scone of the Day, Whipped Butter & Chef's Preserves

    • Quiche of the Moment

      16

      Local Greens, Lemon Olive Oil

    • Bistro Strata

      16

      Chorizo, Asadero, Cornbread Egg Casserole, Pico de Gallo, Local Greens, Lemon Olive Oil

    • Huevo Hash

      12.95

      Two Potatoes, Roasted Peppers, Corn, Two Eggs*, Baby Spinach.  Add Citrus Pork Belly  4

    • Brunch Specialties

      Served with I'itoi Onion-Thyme Spuds

    • Platillo Americano

      12.25

      Two Eggs*, Toast, Choice of Three Bacon Slices or Chul Sausage

    • Classy Benedict

      14.25

      Grilled English Bread, Grilled Honey Ham, Medium Poached Eggs*, Hollandaise

    • Huevos Rancheros

      14.75

      Two Eggs*, Native Fry Bread, Calabacitas, Ranchero & Tomatillo Sauces, Chorizo, Chul Sausage or Vegetarian Sausage

    • Omelet

      14

      Served with Toast | Choose Up To Three Ingredients

      Hardwood Smoked Bacon | Chorizo | Pork Belly | Chul Sausage | Asadero Cheese | Horseradish Cheddar | Fontina Cheese | Bell Pepper | Roasted Poblano | Onion | Spinach | Oyster Mushroom | Tomato | Roasted Artichoke

    • Brunch Local Greens

    • Tohono Topopo Salad

      17.5

      Crisp Mixed Greens, Tortilla Rajas, Cherry Tomatoes, Poblano Chiles, Asadero Cheese, Roasted Cactus Pad, Sour Cream, Cilantro Vinaigrette. Choice of Carne Asada, Grilled Chicken, or Three Sisters Calabacitas

    • Heirloom Beet & Salmon Salad

      17.95

      Wok Charred Salmon, Beets, Arugula, Spinach, Arizona Pecans, Local Chevre, Petit Green Beans, Chul Pomegranate Seeds, Blood Orange Vinaigrette, Crostini

    • Tres Ensaladas

      16.5

      Caper Dill Tuna Salad, Chicken Salad with Tart Dried Cherries & Prickly Pear Dressing, Classic Egg Salad, Local Greens, Buttery Croissant

    • Bistro Salad

      9.95

      Local Greens, Tomatoes, Cucumber, Onion, Roasted Artichoke, Crostini

    • Brunch Regional Favorites

      Served with Three Sisters Calabacitas

    • Caramelo de Masa

      15.5

      Gordita, Asadero Cheese, Green Chile, Carne Asada, Pico de Gallo

    • Tres Loco Tacos

      16.5

      Carne Asada, Burnt Meyer Lemon Aioli, Grilled Chicken, Cascabel Cremoso, Beer Battered Haddock, Crystallized Ginger Aioli

    • Chicken & Cheese Stuffed Chile Relleno

      19.25

      Chipotle Chile Tomatillo, Red Chili Sauce, Pico de Gallo, Cilantro Lime Crema

    • Brunch Lids

      Hot Sandwiches Served on Locally-Made Breadsmith Breads with Spiked Fries. Add 1.5 for Sweet Tots

    • Tohono Rueben

      16.95

      Pastrami, Horseradish Cheddar, Chul Sauce, House Red Kraut, Russian Rye Baguette

    • The Dip

      16.95

      Chul Roasted Beef, Fontina, Rattle Jus, Grilled Baguette

    • Croissant

      16

      Choice of Caper Dill Tuna Salad, Chicken Salad with Tart Dried Cherries & Prickly Pear Dressing, or Egg Salad, Lettuce, Tomato, Onion

    • Half Croissant

      14.75

      Choice of Tuna, Chicken, or Egg Salad. Served with Lettuce, Tomato & Onion, with Choice of Soup or Salad

    • Brunch Bistro Burgers

      Served on Locally-Made Breadsmith Breads with Spiked Fries. Add 1.5 for Sweet Tots

    • The Chul*

      17.95

      Bacon, Cheddar, Tumbleweed Onions, Chul Sauce

    • The 1/2 Pound*

      15.95

      Choice of Cheese

    • Brunch Sides

    • Protein

      4.5

      Honey Ham | Smoked Bacon | Pork Belly | Chul Sausage | Chorizo | Vegetarian Sausage

    • Smashed I'itoi Onion-Thyme Spuds

      4.5
    • Two Eggs*

      4.5
    • Croissant

      3

      with Whipped Butter

    • Bread, Butter, & Chef's Preserves

      3.5

      Choice of English Bread | Multigrain | Sourdough Toast

    • House-Made Scone

      4.5

      with Whipped Butter & Chef's Preserves

    • Fresh Seasonal Fruit & Berries

      5.5
    • Split Plate Charge

      4

      Entree is served on two plates with sides and garnishes on each plate

Beverages

Beverage Menu
    • Cocktails

    • Traditional Mojito

      10

      Cruzan Rum, Fresh Mint, Simple Syrup, Lime, Soda Water

    • Flavored Mojito

      10

      Prickly Pear, Raspberry, Strawberry, or Coconut

    • Patron Margarita

      11

      Patron Silver, DeKuyper Triple Sec, Lime and Lemon Juice, Salted Rim, Over Ice

    • Sauza Prickly Pear Margarita

      10

      Sauza Blue Reposado Tequila, Prickly Pear Syrup, Lime and Lemon Juice

    • Prickly Pear Mimosa

      10

      Orange Juice, Prickly Pear Syrup, J Roget Sparkling Wine

    • Bloody Mary or Bloody Maria

      10

      Vodka or Tequila, Lime, House-made Bloody Mary Mix, Salted Rim

    • Sonoran Cucumber Bloody Mary

      11

      EFFEN Cucumber Vodka, House-made Bloody Mary Mix, Salted Rim

    • Cosmopolitan

      9

      Stolichnaya Vodka, Triple Sec, Lime, Cranberry Juice

    • Beefeater Collins

      9

      Beefeater Gin, Lemon Juice, Simple Syrup, Club Soda

    • Chul Mule

      10

      Tito's Handmade Vodka (gf), Lime Juice, Gosling's Ginger Beer

    • Jim Beam Old Fashioned

      10

      Bourbon, Cherry, Bitters, Orange

    • Screwdriver or Greyhound

      9

      Vodka, Orange or Grapefruit Juice

    • Beer

    • Domestic Beer

      5

      Coors Light | Miller Light | Miller Genuine Draft | Non-Alcoholic

    • Imported & Craft Beer

      6

      Dos Equis Lager & Amber | Blue Moon | Fat Tire | Seasonal Local Selection

    • Wine

    • Wine by the Glass

      Woodbridge by Robert Mondavi | 7.5

      J Roget Sparkling (1.87ml) | 8

      Weekly Feature | 7

    • Wine by the Bottle

      26

      White Zinfandel | Sauvignon Blanc | Chardonnay | Pinot Grigio | Pinot Noir | Cabernet Sauvignon

Desserts

Dessert Menu
    • Dessert

    • Ibarra Chocolate Flan

      8.5

      Cajeta, Phyllo, Seasonal Berries

    • Coconut Macaroons

      8.5

      Salted Caramel

    • Tohono Sweet Lime Pie

      8.5

      Crunch Berries, Nitro Cream

    • Ginger-Chocolate Truffle Cake

      8.5

      Chocolate Streusel, Raspberry Sauce

    • Spun! Gelato Flavor of the Month

      6.5


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).

Please Contact – Carolyn Gallo by email: cgallo@tohonochul.org or visit the Rentals Page.


The Management

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!
Contact:

Garden Bistro Management | gardenbistro@tohonochul.org | or (520) 742.6455, ext. 501

Patrick Haley | Executive Chef | phaley@tohonochul.org

Rose Fahey | Special Events/Billing | rfahey@tohonochul.org


Art du Jour | Alexandra Bowers

October – December, 2017 | Garden Bistro

Art du Jour features artwork by local and regional artists displayed throughout the dinning rooms of the Garden Bistro. The work of Alexandra Bowers is currently featured in the Bistro. Bowers is a Phoenix based artist who is inspired by her natural surrounding environment. Bowers uses data collected during her explorations to produce wood burned studies of the plants and animals that she finds along the way. Her work brings awareness to the unique plant and animal species that survive in an extremely harsh climate while simultaneously adapting to human encroachment.

 

Image . Alexandra Bowers . Feathers . wood burning