Dinner

a y f t

STARTERS

POUTINE

10

Double-blanched pommes frites, cheese curds, duck confit, roasted duck gravy and cracklins

Add pan-roasted Hudson Valley organic foie gras 6 per 0z.

Pommes Frites

5

Our famous pommes frites with smoked espelette aioli

Chef's Board

15

Chef’s selection of three cheeses and two cured meats, quince paste, house-made mustard, pickled vegetables, seasonal fruit, nuts, black pepper cracker

PRINCE EDWARD ISLAND MUSSELS

15

Steamed in dry white wine, charred fennel, espelette, garlic, orange butter, mint

Add pommes frites  with smoked espelette aioli  4   add egg yolk 1

FRESH OYSTERS

17

Six shucked to order assorted oysters, fresh lemon, cocktail sauce, hot sauce

STEAK TARTARE

12

Chef’s blend of hand-chopped raw strip and tenderloin, local greens, sorrel, pickled and raw vegetables, smoked espelette aioli
Add pommes frites 4 egg yolk  1

SONORAN MUSHROOM TOAST

12

Local Barrio levain, braised wild mushrooms, leeks, bacon lardons, Madeira cream sauce, preserved lemon, goat cheese, chervil

HUDSON VALLEY FOIE GRAS

20

Seared Hudson Valley Foie Gras, prickly pear gastrique, brioche, lime curd, granola, jalapeño, cilantro

PAN-SEARED SCALLOPS

18

Diver scallops, apple butter, chiltepin compressed apple, date-walnut jam, tarragon

SOUP & SALADS

Celery Bisque

9

Cream of celery soup, smoked muesli, lemon oil, celery hearts

Market Greens Salad

7

Mixed greens, arugula, dried cherries, manchego, sherry vinaigrette, spiced almonds

ROASTED BEET SALAD

9

Red beets, local goat feta cheese, white Sonoran wheat berries, Merchant garden mustard greens, pistachio, burnt lime vinaigrette

Bistro Salad

9

Scarlet butter lettuce, baby kale, bacon lardons, red onion, soft-cooked egg*, brioche crouton, herb vinaigrette

Entrees

FRESH FISH

MP

Fresh and sustainable; your server will describe today’s seasonal preparation

Beer-Brined chicken

24

Barrio Blonde brined chicken, creamy semolina, roasted brussel sprouts, pickled mustard seeds, tamarind-lime glaze, baby greens

BOUILLABAISSE

28

Fresh fish, mussels, prawns, scallops, red potatoes, bell pepper, charred fennel, onion, lobster-saffron broth, rouille toast

Thyme Tagliatelle

19

House-made toasted thyme tagliatelle, roasted cauliflower, caramelized fennel, swiss chard, brocollini, sweet potato, balsamic confit tomato, brown butter, manchego tuille

Add chicken 5  Add sausage 5  Add shrimp 7  Add today’s fresh fish MP

Pan-Roasted Duck

26

Red wine-sorghum glazed duck breast*, du Puy lentils, cauliflower puree, pickled raisins, herb salad

AZ Red Risotto

21

Maynards Arizona Red wine, risotto, caramelized root vegetables, pickled pearl onions, sage whipped goat cheese

Riesling Braised Lamb Shank

29

Braised lamb shank, potatoes tartiflette, bacon lardons, braised greens, Maynards Garden carrot chimichurri, roasted leek pan jus

Piedmontese NY Strip

42

12 oz Piedmontese NY Strip, potatoes tartiflette, butternut squash puree, braised greens, parmesan roasted mushrooms, black truffle demi-glace

Veal Chop

39

Bourbon brined veal chop*, caramelized root vegetables, cauliflower puree, malted Maynards Garden kale, onion jam

Piedmontese sirloin

24

8 oz Piedmontese sirloin, seasonal vegetables, red wine caramelized onions, béarnaise sauce, pomme frites

Chipotle Rubbed Pork Chop

26

Fennel brined and chipotle rubbed pork chop*, creamy semolina, gooseberry-cherry mostarda, braised swiss chard, toasted pistachio

Whole Grilled Trout

27

Stuffed Idaho trout, fresh thyme, fennel, leeks, shallots, du Puy lentils, roasted brussel sprouts, Maynards Garden carrot chimichurri

The Burger

16

AZ raised ground chuck, herbed butter bun, pickled red onion, butter lettuce, tomato, cornichons, pommes frites

Add cheese, applewood bacon, or roasted mushrooms 1 each

Sides

Du Puy Lentils

8

AZ Red Risotto

7

potatoes tartiflette

7

Brussel Sprouts + Bacon Lardons

7

seasonal vegetables

6

DESSERTS

Vanilla Bean Creme Brulee

8

blueberry coulis and orange anglaise

Lemon Goat Cheese Cheesecake

8

lemon curd, lemon peel, honey-sugared thyme, fresh berries

Flourless Chocolate Torte

8

espresso white chocolate sauce, almond praline, Chantilly cream

Cinnamon Apple Fritters

8

served with bourbon hard sauce