Downtown restaurant Maynards Market & Kitchen launched their new winter menu last week, showcasing a combination of hearty winter ingredients along with fresh greens from their garden.
The Tucson Foodie team shared a dinner with several of the new menu options; we took all the pretty pictures we could.
Here’s a glance at the updated winter menu with photos to help you choose.
These beautifully plated Roasted Turnips ($12) are served with pistachio dukkah, dates, labneh, red-veined sorrel, and dill.
The Grilled Padrón Peppers ($12) are topped with hemp seed furikake and a potent umami combo of Vietnamese nuoc cham and black garlic aioli.
One of our favorite renditions of Foie Gras ($20) ever, this version evokes PB & J vibes with peanut butter, huckleberry jam, and the cutest little brioche.
This fresh Ricotta ($12) is served with roasted beets, peach vinegar, grilled Barrio Bread, walnut oil, and chervil.
The beautifully seared Scallops ($17) come with sweet potato, quince butter, dill, and pecans. For additional scallops, order this as an entree.
These browned Parisian Gnocchi ($20) were also a team favorite, served with winter squash, lemon, ricotta, pistachio, brown butter, red-veined sorrel, and sage.
The indulgent Wagyu New York Strip ($48) showcases a 10-ounce Snake River Farms steak with padrón peppers, mushroom, hazelnuts, and Taleggio cream.
The Roasted Chicken ($26) is served on emmer risotto, parmesan, and chiltepin-honey komatsuna (Japanese mustard spinach).
The crisp Confit Duck Leg ($24) is served on red corn polenta, tart cherry, and tangy giardiniera.
The hearty Ramon Farms Red Corn Polenta ($19) is served with tomato oil, komatsuna, and crispy mushrooms.
We also indulged in a trio of desserts: Raspberry Pavlova ($8), Chocolate Tart ($8), and Strawberry Hot Fudge ($8). Swipe below for a few extra photos.
https://www.instagram.com/p/B5mIr6MA1tt/
Check out the new Maynards Market & Kitchen menu at 400 N. Toole Ave. For more information, visit hotelcongress.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
