Beignets

Made to order pate au choux doughnuts with spiced sugar, Nutella, and fresh whip

Cream Topped Yogurt Parfait

Granola, rolled oats, fresh berries, bananas, sliced almonds, organic yogurt

Steel Cut Oats

Sweet: fresh berries, creme fraiche, almonds, fines herbs or Savory: shallots, almonds, goat cheese, fresh thyme

Baked Eggs

Two eggs broiled in cast iron with fresh cream, mushrooms, melted leeks, baby kale, Madeira wine, Gruyere cheese with an English muffin, breakfast potatoes, fresh fruit

The Chef's Breakfast

7 oz New York strip with 1 oz pan-roasted organic foie gras, smoked maple syrup, two poached eggs, potato and duck confit hash

Omelet

Our three egg omelet with breakfast potatoes and an English muffin your choice: Ham and Gruyere; Mushroom and goat cheese; Tomato and braised greens; House-made gravlax and fromage blanc; Lump crab and asparagus

Fig & Candied Walnut Pancakes

Yeast risen pancakes with fall spice butter, smoked maple syrup, applewood bacon, house-made sausage

Benedict

Two poached eggs and hollandaise with dressed greens your choice: Salmon Gravlax; Crab Cake; House-Made Bacon; Bistro Steak; Vegetable

Bistro Salad

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

Onion Soup

Classic soup of caramelized onions, chicken stock and sherry, broiled Gruyere cheese with a country crouton

Pommes Frites

Double-blanched French fries with our frites sauce

Prince Edward Islands Mussels

Steamed in dry white wine, garlic, shallots, fines herbs, and butter

Fresh Fish

Always fresh and sustainable: your server will describe today's seasonal preparation

Steak Frites

8 oz hanger steak and hotel butter with pommes frites and frites sauce

Applewood Bacon

Fresh Fruit

Breakfast Potatoes

House-Made Sausage

Dressed Greens

Poutine

Voted "Tucson's Best Use of Foie Gras". Double-blanched pommes frites, local cheese curds, duck confit, roasted duck gravy and cracklins add pan-roasted Hudson Valley organic foie gras

Artisan Cheese

One ounce each or Chef's selection of five with seasonal garnishes

Prince Edward Island Mussels

Steamed in dry white wine, garlic, shallots, fines herbs, and butter

Fresh Oysters

Six shucked to order Pacific Northwest oysters with aromatic salts, fresh lemon, Tabasco marinated onion, and Mignonette

Steak Tartare

A blend of hand-chopped raw strip and tenderloin with scarlet butter lettuce and house-made potato chips

Tartine

Grilled baguette, triple cream brie, Willcox apple, fennel seed, and parsley-fennel salad

Raclette Cheese

Broiled mountain cheese, steamed baby potatoes, seasonal fruits and nuts. Your choice of cured meats, vegetable crudité, or both

Baked Mushroom

Ragout of wild mushroom, Arizona pecans, and goat cheese wrapped in puff pastry with Bordelaise, lemon-poppy seed, and local baby greens

Hudson Valley Foie Gras

Pan-roasted organic foie gras, over house-made brioche, with poached pear, sour apple, brandy, and local baby greens

Onion Soup

Classic soup of caramelized onions, chicken stock and sherry, broiled with a country crouton and Gruyere cheese

Bistro

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

Bibb

Crispy prosciutto chip, toasted hazelnuts, and champagne hazelnut vinaigrette

Beet

Roasted red and gold beets, shaved fennel, blood orange, and watercress, tossed in a raspberry and local honey vinaigrette with triple cream brie

Fresh Fish

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

Wild Salmon

Seasonally inspired preparation served with black quinoa, toasted pecans, leek, arugula, with a salad of baby kale, blood orange vinaigrette, and pecan pesto

Bouillabaisse

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

Herb Gnocchi

Potato gnocchi dumpling browned with butter, duck confit with braised greens, mustard seed, pickled butternut squash, and Riesling jus

Cauliflower Risotto

Creamy risotto, sheep's milk cheese, saute of caramelized cauliflower, butternut squash, toasted pepitas, grilled green onion-lemon oil, arugula, pesto, butternut squash-brown butter vinaigrette

Winter Ale Pot Pie

Winter ale and vegetable broth cooked with wild mushrooms, parsnip, red potato, and Brussels sprout in a flaky pie crust with scarlet butter lettuce and pistachio winter ale vinaigrette

Pork Schnitzel

Pan-fried pork cutlet over mustard spatzle, braised greens, golden raisins, leek, mushroom-lemon beurre blanc, and fried capers

Coq Au Vin

Red wine braised chicken breast over house-made parpadelli, celery root, pearl onion, wild mushrooms, and orange-roasted baby carrot

Hanger Steak

8 oz Hanger Steak with Bordelaise and hotel butter, with Duchess potatoes and Brussels sprouts with bacon

In-House Dry-Aged Steak

12 oz New York Strip, caramelized onions, and hotel butter with Duchess potatoes and Brussels sprouts with bacon

Chef Butchered Filet

8 oz Filet Mignon, Bearnaise and crispy leeks with Duchess potatoes and Brussels sprouts with bacon

The Burger

A blend of Niman Ranch short rib, chuck roast, and brisket, on a house-made brioche bun with pickled red onion, butter lettuce, tomato, cornichons, and pommes frites

Poutine

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

Prince Edward Island Mussels

Steamed in dry white wine garlic, shallots, fines herbs, and butter

Three Fresh Shucked Oysters

Assorted varieties shucked to order with aromatic salts, fresh lemon, Tabasco onion, and Mignonette

Steak Tartare

Chef's blend of hand-chopped raw strip and tenderloin, scarlet butter lettuce, with house-made potato chips

The Burger

A blend of Niman Ranch short rib, chuck, and brisket, lettuce, tomato, cornichons, and pickled red onion on a house-made brioche bun with pommes frites

Bistro Salad

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

Choice of Two Cheeses

With seasonal garnishes and house-made bread. Your bartender will describe today's selection

Pommes Frites

Our famous French fries with frites sauce

Potato Pizza

Garlic cream base, Yukon gold potatoes, fresh rosemary, Grana Padano, scallions

Sausage Pizza

House-made sausage, peppers, onions, red sauce, smoked Fontina, fennel frond

Pepperoni Pizza

Thick cut imported pepperoni, red sauce, house-made mozzarella, Grana Padano, fresh thyme

Maynards Manhattan

Buffalo Trace house- infused bourbon, sweet vermouth, a dash of orange bitters

Tequila's Dirty Sister

El Charro Reposado, raspberry habanero shrub, fresh OJ, spray of Bacanora

Winter Rye

Templeton Rye, pear and clove simple syrup, Calavados

Texas Mule

Tito's handmade Vodka, lemon and lime juices, cucumber simple syrup

Red Sangria

Red wine, apple cognac gin, fresh fruit

Armand Roux, Loire Valley, France, N/V, Blanc de Blanc

Piper Sonoma, N/V, Brut

Borsao, Campo de Borja Spain, '13, Garnacha Rose

Haus Am Markt, Mosel Germany, '10, Riesling

Macon-Villages, Cave de Lugny, '12, Chardonnay

The Seeker, Marlborough NZ, '13, Savignon Blanc

Tramin, Sudtirol, ITA, '12, Pinot Grigio

Chacewater, Sierra Foothills, '11, Zinfandel

Corbieres, Domaine de Fontsainte, '12, Grenache Blend

Cotes du Rhone Louis Bernard, '12, Grenache Blend

Honoro Vera, Jumilla, '03, Monestrell

Rock Hollow, Paso Robles, '10, Cabernet Sauvignon

Rouffiac, Cahors, France, '10, Malbec

Willamette Valley Vineyards, OR, '13, Pinot Noir

Kronenbourg 1664

Dragoon Half Moon

Lagunitas IPA

Stiegl Pilsner

Rogue Oatmeal Stout

Rogue Dead Guy Ale

Oak Creek Amber

Kronenbourg Blanc

Sierra Nevada

Dogfish Head 60 Minute IPA

Bud Light

Chimay

Guinness

Negra Modelo

O'Douls

Stella Artois

Local Roast

Cafe Au Lait

Espresso

Latte

Cappuccino

Macchiato

'09 Sauternes, Chateau Roumieu-lacoste

Taylor Fladgate 10 Year Tawny Port

Taylor Fladgate 20 Year Tawny Port