If you were among the 1,601 diners at Kingfisher or Bluefin to request your lobsterfest crustacean be de-shelled, pat yourself on the back.
You helped chef/owners Jim “Murph” Murphy and Jeff Azersky raise $1,601 for the Community Food Bank. Each of those 1,601 folks paid $1 for the de-shell service.
And if you didn’t get enough of that lobster this summer, check out the new entry on the menu at Kingfisher, 2564 E. Grant Road:, lobster bisque. it’s part of the new fall menu that includes roasted vegetable-prosciutto salad, lamb shanks, fennel coriander-crusted Scottish salmon and duck cooked two ways. On the sweeter side of the menu — chocolate mocha raspberry cake and Jack Daniel’s pecan pie. Check out the full menu at kingfishertucson.com Hours: 11 a.m. to 10 p.m. regular menu, late night menu 10 p.m. to midnights Mondays through Fridays; 5 to 10 p.m. regular menu, late night 10 to midnight Saturdays and Sundays; 323-7739.
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Bluefin, 7053 N. Oracle Road, is offering roasted tomato mushroom soup on its fall menu, which also includes grilled shrimp chopped salad, green chile pork stew, grilled sea scallops and dutch apple spice cake for dessert. Hours: 11:30 a.m. to 9 p.m. Mondays through Thursdays, 11:30 a.m. to 10 p.m. Fridays and Saturdays; 11 a.m. to 9 p.m. Sundays; 531-8500. Details: bluefintucson.com/
