LUNCH MENU « Maynards Market & Kitchen

~ LUNCH MENU ~


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SOUP & SALADS
SOUPE à l’OIGNON GRATINEE 8
Classic caramelized onion soup, with chicken stock, Sherry, Gruyere cheese and crouton
RADDICHIO 8
Grilled raddichio, fresh apples and pears, autumn walnuts, red onion, fresh mint, buttermilk crème fraiche dressing
ROASTED BEETS 10
House pickled cherries, shaved fennel, orange supremes, marcona almonds, Bleu d’Affinois
BUTTER LETTUCE 5/9
Figs, toasted hazelnuts, oven dried Jambon Cru ham, hazelnut vinaigrette
CAESAR 6/9
Hearts of romaine, classic Caesar dressing*, crouton, fresh lemon, Grana Padano
Add grilled chicken breast 4 or Spanish anchovies to any salad 2
SANDWICHES
all sandwiches served with dressed greens, add pommes frites 2
PAN BAGNAT 11
Fresh baguette stuffed with tuna confit, olives, roasted peppers, tomato, capers, garlic and egg
TARTINE CAMPAGNARD 10
Open faced grilled country bread with fennel salume, Jambon Cru, Dijon mustard, mayo, fresh tomato, topped with Gruyere cheese and broiled
CUBANO 10
Pressed bakery roll stuffed with braised pork, smoked ham, Gruyere cheese, jalapeños, caramelized onions, pickles, lime juice and cilantro
THE BURGER 12
1/2lb. hand formed Certifies Angus Beef chuck, brioche bun, butter lettuce, fresh tomato and char grilled red onions, served with pommes frites**
ENTREES
STEAK FRITES 13
Best in town! 8oz Certified Angus Beef bistro steak, Maitre d’ Hotel butter and house made French fries
COQ AU VIN 12
Red wine braised chicken breast made with Burgundy, mushrooms, leeks, house made bacon lardons and a touch of Brandy
FRESH FISH MP
Always sustainable resources, your server will describe today’s feature
CHANTERELLE MUSHROOM FRICASSEE 13
Humboldt Fog goat’s cheese, sauté of white beans, butternut squash and braised greens, black truffle vinaigrette
STONE BAKED PIZZAS
PIZZA OF THE WEEK MP
Fresh, seasonal ingredients
PEPPERONI 13
San Marzano tomato base, house made mozzarella, Grana Padano, fresh thyme
POTATO 12
Triple blanched garlic cream base, Yukon gold potatoes, Fontina cheese, green onion, fresh rosemary
MUSHROOM 13
Arugula pesto base, crimini and oyster mushrooms, roasted garlic, goat cheese, truffle oil, rosemary
FOUR CHEESE 12
Extra virgin olive oil base, house made mozzarella, Maytag bleu, Laura Chanel goat and Grana Padano cheeses
CURED MEATS 14
San Marzano tomato base, fennel salume, house made sausage, Jambon Cru, house made mozzarella, fresh thyme
FROMAGES 4/13
1 oz. of one from our collection or a sampling of five with condiments:
Humboldt Fog: California, semi-soft goat’s milk, core of fresh cheese surrounded by a runny shell
Beemster XO: Netherlands, aged 24 months, creamy texture, superb example
Roquefort: France, ewe’s milk, king of bleu cheeses, complex, rich
Idiazabal: Basque, unpasteurized young sheep’s milk, light smoky flavor, buttery notes
Belletoile: France, bloomy rind, 70% triple cream, buttery & luscious
ENTRÉES
STEAK FRITES 13
Best in town! 8oz Certified Angus Beef bistro steak, Maitre d’ Hotel butter and house made French fries
COQ AU VIN 12
Red wine braised chicken breast made with Burgundy, mushrooms, leeks, house made bacon lardons and a touch of Brandy
FRESH FISH MP
Always sustainable resources, your server will describe today’s feature
CHANTERELLE MUSHROOM FRICASSEE 13
Humboldt Fog goat’s cheese, sauté of white beans, butternut squash and braised greens, black truffle vinaigrette
SIDES
Hard cooked eggs and mayo 4
Pommes Frites** 4
Macaroni Gratin 6
Dressed Greens 4
** Fried in peanut oil. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.