One of the most beautiful things about Sonoran Restaurant Week is the ability to enjoy a thoughtfully curated prix fixe menu for a fraction of the cost. This year's 10-day celebration runs from September 4 through 13, 2026.
Sonoran Restaurant Week ranges from casual to something worth dressing up for. If you're looking for the latter, here's the list of $55 menus.
Also, here's a full list of every participating business for this year's Sonoran Restaurant Week.
$55 upscale dining menus
Arizona Inn
2200 E. Elm St.
Served as one menu, with no set courses.
First course, choice of Heirloom fingerling potatoes "Papas Bravas," with chili aioli, crumbled marcona almond, queso fresco, and cilantro; roasted cauliflower and poblano soup, with Spanish chorizo, chili-dusted pepitas, and roasted corn; or a compressed watermelon salad, with watercress, red vein sorrel, pickled onion, blackberries, queso fresco, Meyer lemon vinaigrette, and pistachio crumble.
Second course, choice of Seared Skuna Bay salmon, with chipotle sweet potato purée, haricot vert, lemon leek vinaigrette, and a grapefruit-avocado salad; or a prime grilled flat iron, with green chile cheddar mashed potato, roasted heirloom carrots, confit tomato, and chimichurri butter.
Dessert Choice of one of the pastry chef's seasonal offerings.
BATA
35 E. Toole Ave.
BATA celebrates the region by sourcing 90% of its ingredients from within 400 miles, cooking over an oak-fueled fire that infuses each dish with a smoky essence.
First course Tartlet and malawach with labne.
Second course Roasted summer vegetables and mole.
Third course Roasted pork or mushroom with chili soubise.
Fourth course Fermented cherry bomb sorbet.
Casa Madre
119 E. 18th St.
Casa Madre offers an intimate dining experience within a historic building, with a glowing Himalayan rock salt wall, white tablecloths, and vintage tableware.
First course Bacon-wrapped dates stuffed with Spanish chorizo.
Second course Caprese salad.
Third course Szechuan albóndigas soup.
Fourth course Chile relleno plate.
Fifth course Dessert of the day.
Charro Steak & Del Rey
188 E. Broadway Blvd.
Charro Steak & Del Rey brings mesquite-grilled, grass-fed steaks and sustainable seafood to a historic downtown space, with roots tracing back to the El Charro Café family, which has operated in Tucson since 1922.
Course 1 Smoked Iceberg Wedge, with mesquite-smoked blue cheese, heirloom tomato, pink onion, and chorizo crumble.
Course 2 Chorizo-Stuffed Chicken, with green corn tamale, fideo seco, and chorizo beurre blanc.
Course 3 Mantequilla Cake, with brown butter butterscotch and horchata whip.
Cielos at the Lodge on the Desert
306 N. Alvernon Way
At Cielos, every experience celebrates the spirit of the Southwest, paired with genuine Tucson hospitality at the historic Lodge on the Desert. Includes a choice of one beverage: signature margarita, seasonal sangria, or draught beer.
First course, choice of Strawberry watermelon gazpacho; Southwest garden salad; or house-made guacamole with chips.
Second course, choice of Quinoa-stuffed poblano pepper with salsa ranchera; green chile chicken enchiladas with Spanish rice; birria empanada plate with charro beans and a dipping consommé; Calabrian orange-glazed salmon with saffron rice and sautéed spinach; or a green chile corn tamale with calabacitas and poblano cream.
Third course, choice of Caramel apple coyotas, or a Mexican lime tart with mixed berry chile compote.
Contigo Latin Kitchen
3770 E. Sunrise Dr.
Contigo Latin Kitchen offers a refined, open-air dining experience with panoramic views of the city, next to the Westin La Paloma.
Appetizers, choice of Ostiones & Azafrán, Blue Point oysters with saffron mignonette, Moscato, and lemon oil; Empanada de Machaca con Papas, stuffed with dried beef and potatoes; or Piquillos Ahumados, a smoked piquillo pepper with creamy goat cheese and balsamic glaze.
Entrees, choice of Chile Colorado con Bacanora Puré de Frijol Blanco, a bone-in short rib braised in bacanora red chile sauce, served with white bean purée; Salmón Glaseado con Arroz de Coco, glazed salmon with coconut rice; or Ravioles Rellenos de Morillas y Requesón, ravioli stuffed with mushrooms and requesón cheese, served with brown butter sauce.
Desserts, choice of Coyota de Piloncillo con Nieve de Canela, a brown sugar caramel-filled pastry with cinnamon ice cream; or prickly pear sorbet con bizcochitos, house-made sorbet served with anise- and cinnamon-flavored shortbread.
Coronet
198 W. Cushing St.
Coronet, nestled in the historic Barrio Viejo, offers a romantic and refined dining experience.
Course 1 Fried Brussels, with apple honey reduction, Castelvetrano olives, and crème fraîche. Paired with a 2023 Naveran Cava Brut from Catalonia, Spain.
Course 2 Pork Belly Bruschetta, with maple sage pork belly, winter squash, Grana Padano cream, spiced pecans, and pickled chayote squash. Paired with a 2024 Tablas Creek "Patelin Blanc" from Paso Robles, California.
Course 3 Pernod Glazed Steak, with fennel salad, onion leek potato mash, and fried shallots. Paired with a 2023 Mauro Molino "Le radicI" from Piedmont, Italy.
Dessert Chocolate Almond Cake, with balsamic caramel, fresh berries, and candied almonds. Paired with a 10-year Otima Tawny Port.
The Cork
6320 E. Tanque Verde Rd.
A Tucson staple since 1966, The Cork offers sustainable seafood and steakhouse classics, along with exotic game meats such as bison and kangaroo.
Starters, choice of one Ahi Tuna Crudo, wild-caught ahi with yuzu, soy, mango, toasted peanut, sesame oil, and scallions; a Wild Game Trio of bison with creamy peppercorn sauce, elk with berry mustarda, and kangaroo with chimichurri; or Devils on a Chariot, jalapeño bacon-wrapped dates stuffed with chèvre and topped with triple berry-apricot mustarda and fresh basil.
Mains, choice of one, each with a choice of two sides Wild-caught salmon with capers and lemon butter sauce; beef short rib with short rib jus and pickled onions; or a New York strip with chimichurri.
Dessert Choice of dessert.
El Corral
2201 E. River Rd.
El Corral has served as a destination for prime rib for more than 80 years.
Appetizer Sonoran Kebabs, beef tips with bacon and green chile grilled over mesquite.
Entrees, choice of Tucson Chicken, a grilled chicken breast stuffed with green chile and Monterey jack cheese, topped with a spicy ranch sauce and served with mashed potatoes; or Chili Verde Con Carne, tenderloin roasted with tomatillo, jalapeño, cilantro, onion, green chile, spices, and beef broth, served with warm flour tortillas and cowboy beans.
Dessert Cinnamon Ice Cream Sundae, topped with caramel and churro fries.
El Mezquite Grill & Taqueria
280 S. Church Ave
El Mezquite Grill & Taqueria showcases a sleek, modern take on Southwestern dining, available for lunch and dinner.
First course Vaquero Board, with pineapple cowboy candy, whipped queso fresco, cucumber and tajín, lime, pickled pearl onions, tomatoes, and chips, plus a choice of cheesy bean dip with refried beans, queso blend, and pico de gallo, or house-made guacamole with pico de gallo, cucumber, pepitas, and lime.
Second course, choice of Half chicken, mesquite grilled and glazed, with Spanish rice, pinto beans, and a garden salad; an 8-ounce flank steak with aji amarillo marinade, charred tomatoes, orange bells, fries, and cilantro crema; or calabaza pozole, with green chile tamale, hominy, guajillo broth, cabbage, lime, cilantro, and queso fresco.
Third course Fried bread with prickly pear glaze and lime zest.
Feast
3719 E. Speedway Blvd.
Feast offers a jazzy atmosphere with a minimalist design, complementing a menu that changes monthly with fresh, seasonal ingredients.
First course, choice of Sheeted carrot "lasagne" with paprika, cinnamon, cumin, caramelized onion, and lemon; grilled swordfish chilaquiles with white beans, black garlic, smoked tomatoes, jalapeño cream, radish, and parsley; or a fresh and roasted watermelon salad with chili-lime dressing over Little Gem lettuce, finished with a miso-tahini drizzle and sunflower seed garnish.
Second course, choice of Sautéed petrale sole with green beans, sauce gribiche, and gougères; celery prepared four ways with roasted root, braised rib, fried leaf, and toasted seed, finished with fennel-hazelnut sauce and lemon; or a brined and roasted pork chop cut from the rack, served with pear and Taleggio cheese fritters, broccoli, and truffle sauce.
Third course, choice of A verrine parfait of pistachio mousse, crumbled sablé, dried apricots, and lemon syrup; a dark chocolate sesame-caramel bar with a sesame crust layered with turmeric caramel and dark chocolate ganache, served with ginger crème anglaise; or a frangipane fruit tart baked with the day's fruit, served with whipped cream.
Flying V
7000 N. Resort Dr.
Flying V celebrates Arizona's bounty with bold, seasonal menus that blend local ingredients and mesquite-fired flavor.
Course 1 Dry-Aged Beef Tartare, with koji-honey vinaigrette, fermented tomato, shallot, pistachio, and fry bread. Paired with a Casa Madero Chardonnay from Valle de Parras, Mexico. An add-on of Flying V Special Reserve Caviar is available for $18.
Course 2 Tournedos of Filet Mignon, with desert pearl oyster mushrooms, Del Bac demi-glace, and beef garum, finished with chives, served family style with Hayden Mills polenta and farmer's market featured vegetables. Paired with a Merkin "Chupacabra Red," a Grenache, Mourvèdre, Syrah, and Petite Sirah blend from Willcox, Arizona.
Dessert Caramel Butter Cake, with Exo coffee-toffee sauce, bread syrup, preserved jujube chutney, and bone marrow ice cream. Paired with a Flying Leap Sangiovese from Elgin, Arizona.
A beverage pairing is available for an additional $45.
Lookout Bar & Grill
245 E. Ina Rd.
Lookout Bar and Grill offers indoor or outdoor dining, with farm-to-table creations alongside craft cocktails and local beers. Reservations are recommended.
First course, choice of one Leche de Tigre Ceviche, with corvina, red onion, jalapeño, avocado, and tortilla chips; or a tropical salad with cabbage, red onion, pineapple, jicama, mango, and mango champagne vinaigrette.
Entree, choice of one A 12-ounce Duroc achiote pork chop, with Mexican red rice, calabacitas con queso, and escabeche; or Baja Sonoran halibut, with roasted corn purée, grilled Tucson nopales, heirloom tomatoes, avocado relish, and a roasted jalapeño-lime beurre blanc.
Dessert Dulce de Leche Crème Brûlée.
Penca
110 E. Congress St.
$55 per person
Penca offers a warm, rustic-yet-elegant atmosphere with exposed brick walls and vintage accents, featuring a seasonally rotating selection of central Mexican ingredients. Coursed drink pairings are available for an additional $25. Diners choose one item per course.
Primero, choice of Molletes con Chorizo, achiote sourdough with frijoles negro, chorizo, and queso fresco, paired with hibiscus Champagne; or Ensalada de Jicama, fresh jicama, Little Gem, pepitas, and agave-lime vinaigrette, paired with a seasonal white sangria.
Segundo, choice of Chiles en Nogada, choice of pork or vegan, a roasted poblano chile with picadillo, salsa de nueces, and pomegranate, paired with a Blanc Côtes du Rhône; Recorrido de Tacos, nopales, pescado, and tepache pastor, paired with a trio of mezcal tastings; or Ribeye a la Parrilla, a 10-ounce grilled Angus ribeye with nopales and salsa macha, for an additional $20, paired with a Karman Rioja.
Finales, choice of Churros y Caramelo, Penca's signature dessert, paired with cocoa nib-infused Fernet Vallet; or Esquite Ice Cream, roasted corn ice cream dusted with chile y limón, paired with a moleto chile-infused sotol.
Sonoran House Sam Hughes
2513 E. Sixth St.
3-Course Prix Fixe – $55
Sonoran House Sam Hughes brings a full coffee bar, restaurant, bakery, and market under one roof in the historic Rincon Market building at the Village at Sam Hughes.
First course Tomatillo Cucumber & Prickly Pear Chiltepín Gazpacho Duo.
Second course, choice of Mosaic Porchetta, with a coffee rub, mesquite carrot, charred onion, tepary purée, and chile Colorado jus; or a vegan Mole Negro Enchilada, with wood-fired oyster mushrooms, mole negro, sikil pak, herb salad, pickled shallots, and pepita lime crunch.
Third course Epazote and Peach Consommé, with peach lime sherbet, macerated berries, chiltepín, and a cinnamon torsade.
Ursa
110 E. Congress St.
$55 per person
Ursa offers a connection to heritage crops through a modern tasting menu, celebrating the abundance of the Sonoran Desert. Served as one menu, with no set courses.
Squash caldo Magdalena squash and verdolaga.
Machaca Sonoran wheat, tepary bean, and sunflower.
Prickly pear Burnt cactus fruit sorbet and cajeta.
Wild Garlic Grill
2870 E. Skyline Dr.
Sonoran Week 2026, $55 per person
Wild Garlic Grill applies classic French training with Arizona and California ingredients for a constantly evolving specials menu.
First course, choice of one Grilled Las Cruces chili balsamic beef tips, with warm goat cheese, French lentils, arugula, and a cabernet reduction sauce; Sunlit Shores ceviche, with shrimp and scallops, lime, cilantro, tomato, red onion, red pepper, and an avocado heart of palm tapenade; The Velvet Beet, with baby greens, roasted beets, vegetables, baked goat cheese, white truffle oil, and balsamic reduction; or a bowl of wild mushroom soup.
Entree, choice of one Hawaiian special fish of the evening, with wild mushrooms, ginger soy beurre blanc, and sweet corn risotto; a grilled Black Angus Choice 12-ounce New York strip, with sautéed spinach, organic vegetables, olive oil-poached garlic cloves, and a cabernet wine reduction sauce; or a Scottish salmon filet stuffed with shrimp-crab soufflé, served with sweet corn risotto and a red pepper basil beurre blanc.
Plan ahead
This is a small list of just some of the best deals happening during Sonoran Restaurant Week. But remember, all of the menus offered for Sonoran Restaurant Week qualify as a deal since it was a requirement to participate.
Use this time to explore all that Tucson's incredible restaurant scene has to offer without breaking the bank. That's what Restaurant Week is all about. For the complete Sonoran Restaurant Week lineup across every cuisine and price point, visit the full restaurant list.
