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The Tack Room Menu
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7300 E. Vactor Ranch Trail . Tucson, Arizona 85715-3298

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Chef's Suggested Dinner of the Evening
Additional ala carte menu categories
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The Tack Room
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Suggested Dinner of the Evening

The Tack Room Amuse - Bouche

Warm Wild Mushrooms with Baby Greens,
Extra Virgin Olive Oil and Balsamic Reduction

Pan Seared Scallops with Vermouth
English Peas and Fresh Herbs

Roasted Rack of Lamb with Fingerling Potatoes
Sauteed Sprout Leaves and Spring Garlic


Add to your dining pleasure with a bottle of
Francis Coppola wine
Diamond Series Chardonnay or Merlot - $35.00

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The Tack Room was built as a private Hacienda in 1940, and from 1946 until 1965 was operated as a guest ranch.  In 1965, the Tack Room opened to the public as Arizona's first independent Fine Dining Restaurant.
On behalf of The Tack Room Staff, thank you for dining with us this evening

Richard C. Tyler - President
Scott Reeder - Maitre d' hotel
Obadiah Hindman - Executive Chef
Scott Newman - Corporate Executive Chef

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Seared Foie Gras
Chef's seasonal presentation

Crispy Crab Cakes
with roasted corn fricassee, rock shrimp and herb salad

Ahi Tuna Tower
with avocado, golden tomatoes and basil oil

Classic Escargot a la Bourguignone
in the shell with The Tack Room garlic butter

Gratin of Seasonal Wild Mushrooms
sweet garlic cream,
fresh herbs and asiago cheese
10 .25

Soup du Jour
seasonal selection

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Caesar Salad for two or more
table side presentation


Warm Pistachio Crusted Chevre
with baby spring greens and balsamic reduction

The Tack Room Field Greens
cotija cheese, porcini roasted walnuts and raspberry walnut vinaigrette

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Seared Rare Ahi Tuna
with coriander, miso and tempura sweet potato
Balsamic Glazed Salmon
with creamy garlic polenta and spring vegetable ragout


Cast Iron Seared Duck Breast
with leg confit fried rice, sprout salad and ginger-citrus glaze

Fennel Crusted Rack of Lamb
with olive oil mashed potatoes, nicoise olives, oven dried tomatoes
and haricot verts

Grilled Filet Mignon
with roasted poblano potatoes, asparagus and prickly pear jus

Chateaubriand for two or more
broiled tomatoes, roasted garlic, sautéed mushrooms
roasted potatoes, béarnaise and bordelaise
$36.95 per serving

Hand Made Orecchiette Pasta
with forest mushrooms, English peas and Parmigiano-Reggiano

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5/14/2003 menu. Prices subject to change

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Other Locations at
virtual restaurant:

The Colorful Story of The Tack Room
The Tack Room "Fan Club"
Awards & Recogitions for The Tack Room
The Tour
The Tack Room Home Page
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