Market Cafe, located at the lovely Buttes Resort in Tempe, reopened on Friday for the fall; this time, the cafe brings with it a new name, a fresh fall menu and a lunchtime offering. In the evenings, the cafe will now be referred to as Market Cantina, boasting a delish new fall menu prepped by Chef Gregory Weiner. Take a look at these tempting seasonal offerings: the Three Lettuce Salad served with local goat cheese, pepitas and spicy orange vinaigrette; Cantina Ensalada served with queso fresco, dried cranberries, sunflower seeds, tortilla strips and house dressing; Latino Crab Bites served with an avocado puree, pickled cucumber, rajas and braised mustard seed; Salmon Vera Cruz served with olives, capers, thyme, charred jalapenos, brown rice and white bean salsa fresca; Scallops Los Cabos served with a calabaza puree, charred mango, spicy black beans and shellfish broth; Chicken Puebla served with potato-sausage hash, chipolte hollandaise and golden raisin sauce; and the Steak Gavino served with white cheddar grits, tomatillo sauce, apple jicama slaw and candied beef shoulder.
For lunch, do better than that drive-thru fast-food window, as Market Cafe has also unveiled the new Market Basket Lunch. The lunch is designed to be eaten in the restaurant or to-go. The Market Basket Lunch includes a sandwich, salad or soup, a dessert and choice of coffee, tea or soda. It is presented in a bamboo basket with a lid for the price of $10.95. Diners can chose from Chef’s hand-picked greens, broccoli -raisin salad, tortilla soup and beef hominey soup to start; two pulled chicken sliders, half egg salad sandwich on rye and half turkey croissant; and, for a sweet ending, the lemon Bar, brownie and chocolate mint Rice Krispie treat. 602.431.2367, www.marriott.com/tempe.
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