With the changing of seasons comes new, heartier menus to get us through the endless months of 70-degree weather.
At Maynards Market & Kitchen’s Senior Executive Chef Michael Byrer has delivered, with 10 new dishes and craft cocktails.
The new fall menu, which made its debut on October 1, includes cold-weather classics like French Onion Soup, Roasted Mushroom Risotto and Pan-Roasted, Cherry-Glazed Duck.
If you plan to head downtown a little later in the evening on Fridays or Saturdays, Maynards Kitchen’s Late Night is available after 10pm. Enjoy reverse happy hour specials, discounted drinks, and rotating specials accompanied by entertainment from local musicians.
Maynards Kitchen New Fall Menu
- French Onion Soup – Classic soup of caramelized onions, chicken stock and sherry, broiled with a country crouton and gruyere cheese
- Wild Grilled Trout – Idaho trout, fresh thyme, fennel, leeks, shallots, yukon potatoes, preserved lemon, blueberry brown butter
- House-Made Heritage Pasta – Semolina and Sonoran heritage white wheat pasta
- ½ Red Bird – Mustard-brined organic free range chicken, yukon potatoes, seasonal vegetables, gremolata, pan jus
- Pan-Roasted Duck – Cherry glazed duck, with toasted farro, pearl onion, sautéed spinach, spiced honey almonds, herbs, cherry demi-glace
- Bistro Steak – 6 oz. prime sirloin with bernaise sauce and red wine caramelized onions with pommes frites & seasonal vegetable
- Roasted Mushroom Risotto – Wild mushrooms, parmesan reggiano, charred scallion lemon oil, sumac cream, local greens
- Market Greens Salad – Organic greens, pickled radish, sheep’s milk manchego, spiced almonds, lemon juice, olive oil
- Beet Salad – Roasted beets, goat cheese, arugula, blood orange vinaigrette, watercress
- Spinach Salad – Cranberry relish, walnut brittle, Maytag blue cheese, maple mustard vinaigrette
For more information, visit maynardstucson.com.
