Maynards Market

VOTED "tucson's best use of foie gras". Double-blanched pommes frites, local cheese curds, duck confit, roasted duck gravy and cracklins, add pan-roasted hudson valley organic foie gras 6/0z.

One ounce each or chef's selection of five with seasonal garnishes. Your server will describe today's selection. Artisan cheese (4)

Steamed in dry white wine, garlic, shallots, fines herbs, and butter add pommes frites and frites sauce $4.00

Six shucked to order pacific northwest oysters with aromatic salts, fresh lemon, tabasco marinated onion, and mignonette

A blend of hand-chopped raw strip and tenderloin with scarlet butter lettuce and house-made potato chips, add pommes frites $4.00, add a farm egg yolk $1.00

Grilled baguette, triple cream brie, willcox apple, fennel seed, and parsley-fennel salad

Broiled mountain cheese, steamed baby potatoes, seasonal fruits and nuts. Your choice of cured meats, vegetable crudite, or both

Ragout of wild mushroom, arizona pecans, and goat cheese wrapped in puff pastry with bordelaise, lemon-poppy seed, and local baby greens

Pan-roasted organic foie gras, over house-made brioche, with poached pear, sour apple, brandy, and local baby greens

Classic soup of caramelized onions, chicken stock and sherry, broiled with a country crouton and gruyere cheese

Scarlet butter lettuce, baby kale, bacon, soft-cooked egg, red onion, house-made brioche crouton, and herb vinaigrette

Crispy prosciutto chip, toasted hazelnuts, and champagne hazelnut vinaigrette

Roasted red and gold beets, shaved fennel, blood orange, and watercress, tossed in a raspberry and local honey vinaigrette with triple cream brie

Fresh and sustainable; your server will describe today's seasonal preparation

Seasonally inspired preparation served with black quinoa, toasted pecans, leek, arugula, with a salad of baby kale, blood orange vinaigrette, and pecan pesto

Fresh fish, mussels, prawns, and scallops, in a lobster-saffron broth with red potatoes, bell pepper, charred fennel, and onion, with rouille toast

Potato gnocchi dumpling browned with butter, duck confit with braised greens, mustard seed, pickled butternut squash, and riesling jus

Creamy risotto, sheep's milk cheese, saute of caramelized cauliflower, butternut squash, toasted pepitas, grilled green onion-lemon oil, arugula, pesto, butternut squash-brown butter vinaigrette

Winter ale and vegetable broth cooked with wild mushrooms, parsnip, red potato, and Brussels sprout in a flaky pie crust with scarlet butter lettuce and pistachio winter ale vinaigrette

Pan-fried pork cutlet over mustard spatzle, braised greens, golden raisins, leek, mushroom-lemon beurre blanc, and fried capers

Red wine braised chicken breast over house-made parpadelli, celery root, pearl onion, wild mushrooms, and orange-roasted baby carrot

8 oz Hanger steak with bordelaise and hotel butter, with duchess potatoes and brussels sprouts with bacon

12oz New york strip, caramelized onions, and hotel butter with duchess potatoes and brussels sprouts with bacon

80z Filet mignon, bearnaise and crispy leeks with duchess potatoes and brussels sprouts with bacon

A blend of niman ranch short rib, chuck roast, and brisket, on a house-made brioche bun with pickled red onion, butter lettuce, tomato, cornichons, and pommes frites add cheese, applewood bacon or roasted mushrooms, $1.00 each

It could be creme brulee, a roulade, a tarte or something else equally as tantalizing. The daily selection of desserts varies

Seasonal flavors. Ask server for details.

Seasonal flavors. Ask server for details.

Seasonal flavors. Ask server for details.