House of Tricks

Name: House of Tricks
Address: 114 E. Seventh St., 85281, AZ, 85281
Telephone: 480-968-1114

114 E. Seventh St., Tempe, AZ 85281, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

STARTERS

Bowl of Homemade Soup

Garden Salad

Fresh Fruit in Season

with Selected Gourmet Cheeses and Water Crackers

House Smoked Salmon

with Avocado, Capers, Red Onion and Lemon Cream

Fire Roasted Poblano Chile

Stuffed with Sweet Corn, Cilantro and Jack with Red Pepper Coulis

Jalapeno-Lemon Caramel Glazed Shrimp on Lemongrass Skewers

with Grilled Red Onion and Orange Salad and Mango-Lime Vinaigrette

Warm Savory Goat Cheese Cake

with Tomato-Basil Salsa, Olive Tapenade, Roasted Peppers and Crostini

SALADS

Caesar Salad

Seared Ginger Crusted Ahi Tuna Salad

with Snow Peas, Mushrooms, Carrots, Bok Choy, Napa Cabbage, Red Onion and Coconut Wasabi with Orange Soy Vinaigrette

Macadamia Nut-Curry Chicken Salad and Tuna Salad on Lettuces

with Cottage Cheese, Fruit and Crackers

Mediterranean Tapas Platter

with Cucumber Salad, Hummus, Ratatouille, Turkish Tabouleh, Dolmades, Feta Cheese and Grilled Flatbread

Moroccan Fruit and Chicken Shawarma Salad

with Mango, Melon, Strawberries, Oranges, Toasted Pine Nuts, Citrus Cous Cous and Baby Field Greens with Preserved Lemon Vinaigrette

Grilled Beef Tenderloin on Baby Greens

with Roasted Garlic, Fresh Mozzarella, Oven Dried Tomatoes, Grilled Onions, Kalamata Olives and Peppered Basil Vinaigrette

SANDWICHES

Albacore Tuna Salad

with Scallions, Water Chestnuts and Avocado with Baby Greens on Toasted Marble Rye, with Fresh Fruit

Toasted Macadamia Nut and Curry Chicken Salad on Sourdough

with Baby Greens, Tomatoes and Sprouts, With Fresh Fruit

Provencal Turkey Croissant

with Pesto Aioli, Boursin Cheese, Roasted Peppers, Tomatoes and Baby Field Greens, With Orzo Pasta Salad

Lemon-Herb Grilled Chicken Breast on a House Made Garlic Roll

with Organic Farm Tomatoes, Basil, Baby Lettuce and Goat Cheese

Slow Roasted Mesquite Barbecue Beef Sandwich

with Watermelon-Chipotle Barbecue Sauce, Apple Jicama Slaw and Jalapeno Jelly on a House Made Garlic Roll with Chive Potato Salad

Smoked Ham and Brie, Broiled on a Baguette,

with Tart Apple and Whole Grain Mustard

Moroccan Spiced Grilled Vegetable Flatbread Sandwich

with Hummus, Chopped Salad, Feta Cheese and Harissa with Orzo Pasta Salad

Parma Deli Sandwich:

Thinly Sliced Prosciutto, Genoa Salami, Baked Ham, Provolone, Roasted Peppers, Pepperoncini, Lettuce and Italian Vinaigrette on House Made Focaccia

SPECIALTIES

Homemade Quiche of the Day

with Fresh Fruit and Green Salad

Grilled Rosemary Chicken Breast

with Crisp Potato, Fire Roasted Vegetable Ratatouille and Lemon-Garlic Fresh Herb Olive Oil

Pan Seared Orange Roughy

with White Truffle Butternut Squash Risotto, Haricots Verts and a Shiitake Buerre Blanc

Grilled Chicken Breast Chipotle Pasta

Tossed with Cherry Tomatoes, Scallions and Spinach in a Spicy Pepper Cream Sauce

Grilled Fresh Salmon and Baby Lettuce

with Avocado, Sweet Roasted Red Pepper and Cherry Tomatoes with Chive Risotto Cake, Tortilla Hay and Chipotle-Grapefruit Vinaigrette

Barbecue Spiced, Mixed Seafood Grill of Ahi Tuna, Salmon, Shrimp and Seabas

with Fingerling Potatoes, Haricot Verts, Watercress and Golden Tomato Vinaigrette

Grilled Pork Tenderloin Paillard, Scallion Rice and Pan Seared Swiss Chard

with a White Wine-Dijon Mustard Sauce

Fresh Peppercorn Pappardelle Pasta

with Dale’s Farms Sausage, Grilled Leeks, Sweet Peppers, Swiss Chard and Dried Apples in a Roasted Garlic Fennel Sauce

ON the SIDE

Chive Potato Salad

Fruit Salad

Cottage Cheese

Orzo Pasta Salad

Dinner

Soups/Salads

Today’s Soup

Mixed Baby Lettuce Salad

with Balsamic Vinaigrette and Goat Cheese Croutons

Caesar Salad

with Garlicky Dressing

Spring Mix and Green Apple Salad

with French Feta, Toasted Pine Nuts, and Lemon-Sherry Vinaigrette

Mesclun Lettuce

with Raisins, Basil, Pine Nuts, Tomatoes, Cous Cous, French Feta and Lemon Vinaigrette

Asian Pear Salad

with Arugula, Tamari Pecans, Maytag Blue Cheese and Radish Sprouts

Starters

House Selection of Aged and Soft Cheeses

with Seasonal Fruits and French Bread

Pecan Smoked Salmon

with Avocado, Capers, Red Onion and Lemon Cream

Jalapeno-Lemon Caramel Glazed Shrimp on Lemon Grass Skewers

with Grilled Red Onion & Orange Salad And Mango Vinaigrette

Braised Beef Short Rib

with Watermelon-Chipotle Barbecue Sauce and Green Apple Jicama Slaw

Miso Marinated Foie Gras

with Riesling Poached Pears, Prosciutto, and Black Peppercorn Caramel

Seared Scallops

with Crispy Prosciutto, Asparagus, and Charred Yellow Tomato Buerre Blanc

Fresh Salmon Cakes

with Fresh Herb Salad and Lemon-Caper Aioli

Fire Roasted Poblano

Stuffed with Sweet Corn, Monterey Jack, Cilantro and Sweet Red Pepper Coulis

Ahi Tuna Sliders

with Wasabi Aioli, Cucumber Noodles, Radish Sprouts and Pickled Ginger With Orange Miso Vinaigrette on House Made Flatbread

Savory Goat Cheese Cake

with Tomato Basil Salsa, Olive Tapenade, Roasted Peppers and Toasted Crostini

Entrees

Braised Lamb Shank

with Asiago Cheese, Scallion and Butternut Squash Risotto

Jamaican Jerk Grilled Swordfish

with Coconut Cilantro Rice, Tropical Fruit Salsa and Saffron Aioli

Pistachio Crusted Rack of Lamb

with Green Onions, Grilled Potatoes and Tropical Fruit Crème Anglaise

Pan Seared Duck Confit

with Cherry Preserves, Sautéed Spinach and Black Peppercorn ‘Mac & Cheese’

Grilled Sirloin

with Rum Barbecue Black Beans, Warm House Flatbread and Venezuelan Avocado Sauce

Herb Crusted Salmon

with Sautéed Swiss Chard, White Bean Cake and a Red Wine Vinegar Buerre Blanc

Wild Mushroom, Butternut Squash and Goat Cheese Phyllo

with Pine Nuts, Swiss Chard, and Sweet Pepper Cream

Coq au Vin

with Pancetta, Mushroom Mélange, Sautéed Arugula and Reggiano Rösti Potatoes

Sweet Peach Chile Glazed Pork Tenderloin

with Scallion Rice, Miso-Ginger Reduction and Sautéed Cabbage

Cocoa and Coffee Dusted Filet Mignon

with Pancetta Buttered Brussels Sprouts Roasted New Potatoes, and Port Wine Demi-Glace

Seared Ahi Tuna on Masa Tortillas

with Avocado, Radish and Sprout Salad and Grapefruit-Chipotle Relish

Grilled Seafood Pistou

with Clams, Mussels, Shrimp, Oven Dried Tomatoes and Grilled Rouille Toast Points