Dinner

a y f t

STARTERS

POUTINE

10

VOTED “Tucson’s Best Use of Foie Gras”
Double-blanched pommes frites**, cheese curds, duck confit, roasted duck gravy and cracklins
add pan-roasted Hudson Valley organic foie gras     6/0z.

Pommes Frites

5

Our famous pommes frites** with smoked white cheddar 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, orange butter
add pommes frites**  with smoked white cheddar aioli    4

FRESH OYSTERS

17

Six shucked to order assorted oysters, aromatic salts, fresh lemon, cocktail sauce, mignonette, pickled shallots

STEAK TARTARE

12

Chef’s blend of hand-chopped raw strip and tenderloin, local greens, black pepper cracker, white cheddar aioli, sorrel, pickled and raw vegetables
add pommes frites**    4
add an egg yolk     1

BAKED MUSHROOM

10

Ragout of wild mushrooms, Arizona pecans, puff pastry, butternut squash puree, date jam, goat cheese, pickled vegetables

Barrio Bruschetta

11

Grilled local Barrio Bread baguette, figs, prosciutto, burnt honey, herbed Boursin cheese, arugula

HUDSON VALLEY FOIE GRAS

20

Walnut crusted Hudson Valley Foie Gras, pear chutney, pear puree, coffee brioche, shaved celery

SOUP & SALADS

French Onion Soup

9

Caramelized yellow, red and white onions, leeks, shallots, toasted baguette, melted Gruyère cheese

Butternut Squash Bisque

9

Butternut squash, maple yogurt, spiced pumpkin seeds, tarragon oil

Market Greens Salad

7

Mixed greens, arugula, maple vinaigrette, spiced candied almonds, manchego, pickled carrot

Beet Salad

9

Salt roasted golden beet, farmers cheese, charred onion, tarragon, cocoa nibs, red radish, watercress, hibiscus vinaigrette

Bistro Salad

9

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

Entrees

FRESH FISH

MP

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

BOUILLABAISSE

28

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

House-Made Pasta

19

Semolina and Sonoran heritage white wheat pasta. Your server will describe today’s seasonal preparation

Cassoulet

34

Roasted apple boudin sausage, pancetta, pork shoulder, confit duck leg, braised parsnip, Anasazi bean ragout, corn bread crouton, preserved Meyer lemon, asparagus salad.

Riesling Braised Lamb Shank

29

Braised lamb shank, red chimichurri, crispy Brussels sprouts, sweet pea polenta, roasted leek pan jus.

Pan-Roasted Duck

26

Sorghum glazed duck breast, blackberry gastrique, cauliflower puree, roasted cauliflower, sorrel, puffed sorghum

Red Pepper Polenta Cakes

21

Pan seared red pepper polenta cakes, pearl onion and wild mushroom
fricassee, braised local greens, pickled butternut squash, yellow pepper roullie

Dry Aged Prime Ribeye

46

14 oz dry aged Niman Ranch ribeye, black truffle demi glace, lobster mac and cheese, frisse salad, *seasonal vegetables

Filet Mignon

36

6 oz Niman Ranch filet, béarnaise sauce, foie gras butter, crisp yukon gold potatoes, seasonal vegetables, braised greens

Prime Sirloin

24

8 oz Niman Ranch Prime sirloin, béarnaise sauce, red wine
caramelized onions, pommes frites**, seasonal vegetables

Beer-Brined Chicken

24

Barrio Blonde brined chicken, crisp yukon gold potatoes, herb, cider braised red cabbage, parsnip puree

Pork Chop

26

Sweet pea polenta, mushroom and bacon fricassee, frisse salad, citrus vinaigrette, honey roasted carrots

Whole Grilled Trout

24

Idaho trout, fresh thyme, fennel, leeks, shallots, crisp yukon gold potatoes, grilled broccolini, preserved lemon, blueberry brown butter

The Burger

16

A blend of Niman Ranch sirloin and chuck roast, local Brioche bun, pickled red onion, butter lettuce, tomato, cornichons, pommes frites**
add cheese, applewood bacon, or roasted mushrooms, 1 each

Sides

Sweet Pea Polenta

6

Grilled Broccolini, Bernaise, Spicied Candied Almonds

6

Brussels Sprouts and Bacon

6

Braised Wild Mushrooms

6

Lobster Mac And Cheese

12

DESSERTS

Vanilla Bean Creme Brulee

8

Caramelized sugar, fresh berries, ginger crisp

Meyer Lemon Goat Cheese Cheesecake

8

Brandied blackberries, blackberry coulis

Berries & Cream

8

Cinnamon spiced cream, berry sauces,
frozen berry granita, fresh berries

RHUBARB MOUSSE

8

Macerated raspberries,
lemon whipped cream, pistachio brittle

SWEET POTATO BEIGNETS

8

New Orleans style doughnut made to order,
white chocolate caramel

SPICED FLOURLESS CHOCOLATE TORTE

8

Cinnamon, chili powder, cayenne,
dulce de leche, crème anglaise

DUO OF WINE POACHED PEARS

8

Red wine, white wine, house granola,
coriander mascarpone