Maynards Market and Kitchen - Tucson, AZ

Made to order pate au choux doughnuts with spiced sugar, Nutella, and fresh whip

Granola, rolled oats, fresh berries, bananas, sliced almonds, organic yogurt

Sweet: fresh berries, creme fraiche, almonds, fines herbs or Savory: shallots, almonds, goat cheese, fresh thyme

Two eggs broiled in cast iron with fresh cream, mushrooms, melted leeks, baby kale, Madeira wine, Gruyere cheese with an English muffin, breakfast potatoes, fresh fruit

7 oz New York strip with 1 oz pan-roasted organic foie gras, smoked maple syrup, two poached eggs, potato and duck confit hash

Our three egg omelet with breakfast potatoes and an English muffin your choice: Ham and Gruyere; Mushroom and goat cheese; Tomato and braised greens; House-made gravlax and fromage blanc; Lump crab and asparagus

Yeast risen pancakes with fall spice butter, smoked maple syrup, applewood bacon, house-made sausage

Two poached eggs and hollandaise with dressed greens your choice: Salmon Gravlax; Crab Cake; House-Made Bacon; Bistro Steak; Vegetable

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

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

Double-blanched French fries with our frites sauce

Steamed in dry white wine, garlic, shallots, fines herbs, and butter

Always fresh and sustainable: your server will describe today's seasonal preparation

8 oz hanger steak and hotel butter with pommes frites and frites sauce

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

One ounce each or Chef's selection of five with seasonal garnishes

Steamed in dry white wine, garlic, shallots, fines herbs, and butter

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

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 crudité, 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

12 oz New York Strip, caramelized onions, and hotel butter with Duchess potatoes and Brussels sprouts with bacon

8 oz 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

Double-blanched pommes frites, local cheese curds, duck confit, roasted duck gravy and cracklins

Steamed in dry white wine garlic, shallots, fines herbs, and butter

Assorted varieties shucked to order with aromatic salts, fresh lemon, Tabasco onion, and Mignonette

Chef's blend of hand-chopped raw strip and tenderloin, scarlet butter lettuce, with house-made potato chips

A blend of Niman Ranch short rib, chuck, and brisket, lettuce, tomato, cornichons, and pickled red onion on a house-made brioche bun with pommes frites

Scarlet butter lettuce, baby kale, bacon, soft-cooked egg, brioche crouton, herb vinaigrette

With seasonal garnishes and house-made bread. Your bartender will describe today's selection

Our famous French fries with frites sauce

Garlic cream base, Yukon gold potatoes, fresh rosemary, Grana Padano, scallions

House-made sausage, peppers, onions, red sauce, smoked Fontina, fennel frond

Thick cut imported pepperoni, red sauce, house-made mozzarella, Grana Padano, fresh thyme

Buffalo Trace house- infused bourbon, sweet vermouth, a dash of orange bitters

El Charro Reposado, raspberry habanero shrub, fresh OJ, spray of Bacanora

Templeton Rye, pear and clove simple syrup, Calavados

Tito's handmade Vodka, lemon and lime juices, cucumber simple syrup

Red wine, apple cognac gin, fresh fruit