Thanksgiving at Maynards Kitchen


Call 520-545-0577 to make reservations.  Served family-style and $45 ++ per person.


Herb Crusted Turkey

Prime Rib

Classic mashed potatoes with gravy

Sage stuffing

Sauté of haricot vert with a shallot and blue cheese

Sleeping Frog Farms braising greens with roasted onion and pepitas

Hunter’s Salad of baby kale, Belgium endive, bacon, pecans, Grana Padano, and fall vegetables

Grand Marnier cranberry sauce

Classic Pumpkin Pie and Carrot Cake


Holiday Hours

 Market                                                                       Kitchen

Thursday Nov. 27th 7AM-3PM                                   Thursday Nov. 27th 11AM-7PM

Wednesday Dec. 24th 7AM-8PM                               Wednesday Dec. 24th 4PM-8PM

Thursday Dec. 25th  CLOSED                                     Thursday Dec. 25th  CLOSED


Wednesday Wine Games start October 15!


  • Every Wednesday from 6pm-8pm, starting 10/15/2014, in the Market at the Community Table
  • Reservations recommended, seating will be limited to 18 guests per night
  • Bring your friends or make new ones


  • No Corkage Fee on Bottles of Wine
  • $3 wines by the glass
  • 10% off Market Menu Food



Devil’s Night Dinner


Enjoy a 4-course Hallows Eve themed dinner at 8 p.m. on Thursday, October 30 at Maynards Kitchen.  This 4-course dinner is accompanied by 3 wine courses and a ticket to the 10:15 p.m. show of The Conjuring at The Hotel Congress.  The wine and dine is a terrifyingly good deal at $72++ per person (price per guest does not include tax or gratuity).  Event seating is limited to 30 guests, so make your reservation before it’s too late.

The Wicked Menu:

Truffled Pig- Cured Tartufo sausage with marinated spaghetti squash, Country Olive, citrus zest
served with Dr. L Riesling, Mosel, Germany

Tortellini of Poltergeist and Cauliflower – Stuff with cauliflower, Idiazabal cheese, hazelnut, and arugula served with gin and sage scented butter sauce
served with Tramin Pinot Grigio, Alto Adige, Italy

Duck o’ Lantern – Duck breast cooked with syrup of pumpkin served over roasted pumpkin, haricot vert, pomegranate, and duck jus
served with Fleur Pinot Noir, Central Coast, CA

Dead Guy’s Cauldron of Short Rib – Braised in rogue dead guy ale served with carrot gnocchi, Brussels sprout, and mushroom
served with Altos del Plata Malbec, Mendoza, Argentina

White Witch-Snip Cake – Fall spiced parsnip cake, orange braised parsnip, candied walnut, cream cheese frosting, and honey raisin sauce


Continue the fun of our wine tastings and wine dinners throughout the rest of the year!



We are a stop on the Taste of Tucson Downtown Tour!

Tours start October 1 and get all the details on their website here.  The culinary and cultural tours take place at five different downtown eateries.