1. Sonoran Restaurant Week Cup Cafe Maynards Market & Kitchen

    Sonoran Restaurant Week at Cup Cafe & Maynards Kitchen

    Posted in News on

    Crave the date for the first annual Sonoran Restaurant Week, September 6 – September 15!

    Join us at Cup Cafe and Maynards Kitchen for a delicious 3-course menu!

    Reserve your table

    Cup Cafe Menu

    $35 / $45 with wine pairing

    First
    Choice of
    Queso Fundido: Panela cheese, caramelized onions, poblano peppers, cilantro, flour tortillas 
    Add — AZ chorizo $3 / chicken $5 / shrimp $6 / steak $7
    Paired with: Selbach, Riesling 
    or
    Stuffed Dates: bacon wrapped AZ chorizo stuffed date, roasted red pepper sauce, cilantro
    Paired with: Maynards AZ Red, Tempranillo Blend 

    Second
    Choice of
    Small Southwest Salad: mixed greens, baby kale, roasted corn, pico de gallo, tomatoes, avocado, asadero & jack cheese, tortilla fan, cilantro lime vinaigrette
    Add — blackened tofu $3.50 / chicken $5 / shrimp $6 / steak $7 / trout $7 / salmon $9
    Paired with: Twin Islands, Sauvignon Blanc
    or
    Mezcal Watermelon Gazpacho: watermelon, agave syrup, mezcal, parsley, mint, jalapeno
    Paired with: Stoller, Rosé

    Third
    Santa Cruz Flank Steak: 8 oz Santa Cruz chili and local honey marinated flank steak, chimichurri vinaigrette, calabacitas, lemon-thyme yucca chips
    Add — shrimp $6
    Paired with: Famille Perrin, Cotes du Rhone
    or
    Sonoran Sopes with blackened tofu: corn cakes, vegan beans, avocado, onion, pico de gallo, pickled red onions, green chilies, cilantro, vegan sour cream, chimichurri vinaigrette
    Add — chicken $5 / shrimp $6 / steak $7 / trout $7 / salmon $9
    Paired with: Terre de Trinci, Rosso Trinci

    Maynards Kitchen Menu

    $35 / $47 with wine pairing

    First
    Choice of
    Strawberry gazpacho, cucumber, basil ice, herbs
    Chateau de Campuget, Rhone, FR, ’18, Rose
    or
    Sweet corn and tomato salad, torn bread, pepitas, basil, pecorino
    Torresella, IT, ’17, Pinot Grigio

    Second
    Choice of
    Orange braised short rib, crushed potatoes, pickled cherry, radish
    Roco, Willamette, OR ’16, Pinot Noir
    or
    Emmer spaghetti, bacon, peas, roasted shallot, black pepper butter
    Add Dungeness crab $7
    Louis Latour Ardeche, FR, ’16, Chardonnay

    Third
    Choice of
    Chocolate tart, whey caramel, salted popcorn
    or
    Buttermilk ice cream, berry compote, benne short bread cookie