Janos

Name: Janos
Address: 3770 E. Sunrise Dr., 85718, AZ, 85718
Telephone: 520-615-6100

3770 E. Sunrise Dr., Tucson, AZ 85718, US

• Monday: 5:30PM-9:00PM •Tuesday: 5:30PM-9:00PM •Wednesday: 5:30PM-9:00PM •Thursday: 5:30PM-9:00PM •Friday: 5:30PM-9:30PM •Saturday: 5:30PM-9:30PM •

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Details

Cuisine: Southwestern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

A LA CARTE MENU

APPETIZERS

Roasted Lobster Tail, Mushroom Flauta and Sweet Corn Flan with Truffle Butt

Maine lobster tail roasted and served with crisp mushroom flauta, sweet corn flan, truffle butter and huitlacoche vinaigrette

Lion’s Paw Diver Sea Scallops, Caramelized Briggs and Eggers Apples and C

Pan-seared hand-harvested sea scallop from the Sea of Cortez served on chipotle-molasses sweet potato with puree of caramelized Willcox apples, crisp-fried natural pork belly and crunchy shallots.

Quail Breast Stuffed with Cabrales Bread Pudding and Membrillo Sauce with S

Quail breast stuffed with rich Cabrales bread pudding served on sauce of quince, mescal soaked sultanas, grapes and Spanish Chorizo

Foraged Mushroom, Mozzarella and Madeira Relleno

Foraged Matsutake, cultivated mushrooms and fresh mozzarella stuffed into Anaheim chile and tempura fried on Madeira sauce with salad of little lettuces and golden raisins tossed in walnut oil and lemon juice.

Wild Mexican Shrimp Swim Through Spanish Waters

Wild licensed Mexican shrimp sautéed in garlic, butter and white wine, served on olive oil crushed Yukon Gold potatoes with sauce of heirloom tomatoes, piquillo peppers, Spanish chorizo, caper berries, white anchovies and basil.

Hamachi Ceviche with Mangos, Candied Jalapenos, Candied Kumquats, Mint and

Slices of succulent yellowtail on mangos with minted mango, ginger mint and basil vinaigrette served on fresh mango with candied kumquats and jalapenos.

House Cured Salmon, Roasted Beets, Micro Arugula, Lardoons and Horseradish

Scottish salmon cured in house and served on roasted beets sprinkled with crisp lardoons, garnished with micro arugula, horseradish cream and beet vinaigrette.

Roasted Butternut Squash Soup with Braised Rabbit

Butternut squash roasted and blended with molasses and cinnamon served with braised Rabbit and pepita dusted popped corn

Lobster, Smoked Ham Hock and Corn Bisque

Rich sherry scented lobster cream with lobster meat, roasted corn and smoked ham hocks baked in puff pastry dome

MAIN COURSES

Cedar Planked Sturgeon in Miso Broth with Forbidden Rice

Cedar planked wild Columbia River Sturgeon with sweet soy-sake glaze set on forbidden rice, in dark miso broth with diver sea scallops, edamame beans, shiitake mushrooms and baby bok choy garnished with ginger and plum wine poached white peach

Pan-Roasted Salmon, Oaxacan Influenced Beurre Rouge and Chipotle Molasses S

Pan-Roasted sustainable Scottish salmon served on chipotle molasses sweet potatoes with ancho and Oaxacan chocolate tinged beurre rouge with watercress, chayote and orange salad

Grilled New York Strip Loin with Spicy Port Reduction and Melting Porcini C

New York strip steak cut thick and grilled, carved and served on creamy polenta with organic Velvet Pioppini mushrooms, spicy red wine reduction, leek vinaigrette and melting porcini cream

Roast Pork Rack Pibil Style with Peruvian Potatoes, Fragrant Orange Vinaigr

Chop from brined and pork rack prepared in the Mayan Pibil style with oranges, cloves, habaneros and vinegar, roasted and served on purple Peruvian potatoes and small salad of roasted corn served street vendor style tossed with garlic-lime aioli and queso fresco

Lamb4 from the Heart of Mexico

Double chop from the lamb rack with chipotle recado and Native Seeds/SEARCH mole, Oaxacan barbacoa shredded lamb tamale, soup from the barbacoa, and street vendor’s spicy lamb’s tongue taco

Range Chicken with Habanero Pepita Pesto, Chile Con Queso and Spicy Black B

Range chicken breast split and stuffed habanero pepita pesto on spicy black bean sauce drizzled with chile con queso, garnished with mushroom escabeche, and chayote sautÃ©.

Green Tea-Smoked Duck, Stir-Fried Bok Choy and Cinnamon-Spiced Pear

Boneless duck breast marinated in Asian spices, smoked over green tea leaves, finished on the grill and carved on glass noodles with soy-sake reduction, cinnamon-spiced pears, stir-fried bok choy, tempura scallion and moo shu pancake

Surf ’n’ Turf Janos Style

Beef tenderloin grilled and served on Joel Robuchon’s potato gratin with butter-braised cold-water lobster tail, truffled mushrooms, bordelaise sauce and Dungeness crab lemon beurre blanc

Ten-Hour Beef Short Rib with a Kick and a Sweet Pineapple Kiss

Beef short rib slowly braised in red wine and aromatic vegetables, ancho and chipotle morita chiles served on feijoada black beans with sauce from the braising liquid, orange-pineapple-jalapeno mojo and carmelized pineapple

Tasting of Winter Vegetables

Foraged mushrooms and herbs in cognac cream served from pastry, beet and pistachio flan, roasted fingerling potatoes, orange glazed baby carrots, and roasted turnips, caraway butter tossed brussel sprouts and salisfy served with a cup of squash soup

DESSERTS

Warm Chocolate Truffle Soufflé and Kahlua Ice Cream

Citrus Tasting

Mexican Lime Meringue Pie; Grapefruit Juice with Rum Foam and Raisin Emulsion; Meyer Lemon Bavarian and Raspberry Gelee

Painter’s Palette of Spring Sorbets

Passion Fruit, Guava and Blood Orange with their Sauces

Toasted Cashew Black Bottom and Salted Caramel Mousse Tart

with Banana Bon-Bons

Trilogy of Chocolates

Minted White Chocolate and Pink Peppercorn Soup; Flourless Chocolate Torte with Orange Jellies; Chocolate and Nutella Chews

Dark Chocolate Jalapeno Ice Cream Sundae

Today’s Tasting of Artisanal Cheeses

Winter 2007 Tasting Menu

Wild Licensed Mexican Shrimp with Warm Heirloom Tomatoes

Caper Berries, Piquillo Peppers, Basil, Spanish Chorizo and Olive Oil-Chive Crushed Yukon Gold Potatoes | Betts and Scholl Riesling, Eden Valley, Australia, 2006

Seared Duck Breast with Orange Gastrique

Israeli Couscous, Dried Apricots, Crushed Roasted Almond, Medjool Dates, Flat Leaf Parsley, Honey-Fennel Gelee, Pomegranate Seeds and Syrup | Mauro Barbero, "More" Lange, Italy, 2002

Grilled New York Strip Loin with Spicy Port Reduction

Velvet Pioppini Mushrooms, Melting Porcini Cream, Asparagus, Leek Vinaigrette and Soft Polenta | Garguilo Vineyards, "Aprile", Napa, CA, 2003

Cheese Tasting Tete de Moines and Murcia al Vino Cheeses

Membrillo, Pistachios, Fig Cake and Balsamic Syrup | Boston Bual, Special Reserve, Madeira

Tasting of Chocolates

White Chocolate Soup with Pink Peppercorns; Dark Chocolate Mousse; Peanut and Caramel Mousse; Chocolate Gateau with Passion Fruit | Olivares Monastrell "Dulce", Spain, 2004