Cup Cafe Launches Fall Menus With 9 New Dishes

For fall 2014, The Cup Cafe has added 9 new dishes to their breakfast, lunch, and dinner menus.

Everyone’s favorite hotel-meets-bar-meets-nightclub-meets-restaurant has really stepped up their food game in the last few years. For the longest time it seemed like The Cup Cafe menus would never change. Though many of the popular dishes they’re known for remain on the menu, plenty of new items have been added and continue to be added seasonally.

The Cup Cafe has always been good, but they’ve gotten even better with their talented team, including Executive Chef Michael Byrer, Chef Karl De La Ossa (who recently was awarded Best Mild Salsa at the Salsa & Tequila Challenge), and Mixologist, David Clark (picked up the People’s Choice award for his El Santo Punch at the Salsa & Tequila Challenge).

While the bulk of the new items appear on the dinner menu, breakfast and lunch each gained an item, as well.

The 9 new items are as follows:

Breakfast

  • Chilaquiles Verde – braised pork, poached eggs, corn tortilla, tomatillo sauce, asadero and cotija cheeses, cilantro, with fresh fruit

Lunch

  • Smoked Chicken Salad Sandwich – mesquite smoked chicken salad, lettuce, radish, and sweet pickled vegetables, on a croissant

Dinner

  • Thai Crab Cakes – blue crab, basil, lemongrass, ginger, sambal aioli, sesame pickled vegetable salad
  • Queso con Pollo – baked asadero and jack cheeses with mesquite smoked chicken, roasted poblano, caramleized onions, pickled chayote squash, with tortillas
  • Sonoran Hot Wings – crispy chicken wings tossed with green Poblano hot sauce, cilantro, scallions, bacon dust
  • Mesquite Smoked Spare Ribs – half rack, house-smoked ribs, cherry chipotle BBQ sauce, with papas fritas, house-made jalapeno corn bread, agave butter, braised greens, bacon
  • Branzino – pan-seared branzino with creamy orzo, crab, fines herbes, grilled asparagus, caper and lemon sauce, shaved fennel, kale salad
  • Seafood Fumet – scallops, shrimp, clams, and mussels simmered in savory white wine broth, fennel, peppers, potato, and fines herbes, with grilled baguette
  • Stuffed Pepper – ricotta, mozzarella, and herb stuffed pepper, sweet hominy cakes, marinated grilled portabella, spicy roasted corn vinaigrette, baby kale, fennel salad

For more information, check out The Cup Cafe on the web or keep up with The Cup Cafe on Facebook.

Adam Lehrman started Tucson Foodie in late 2008 as a way to track his search for the best food Tucson had to offer.

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