Talavera's Dinner Menu

GARDEN
 
WEDGE SALAD  16
avocado / blue cheese / lump crab / nueske's bacon
SUNIZONA TOMATOES   14
queen creek olives / fried feta / red onion 
HEIRLOOM CARROTS  15
harissa / kale / hazelnuts / citronette
TEXTURES OF BEETS  15
pear / goat cheese / pecans / freeze-dried tangerine
 
CHILLED
 
*BEEF CARPACCIO 18
caper berries / 7 minute fried egg / lobster / parmesan
*AHI TUNA TARTARE  17
pine nuts / radish / ponzu
*SEAFOOD PLATTER  85
oysters / prawns / maine lobster / king crab / scallop / tuna
 
WARM
 
LOBSTER & CORN BISQUE  15
short rib croquette / charred corn
VEGAN PAPPARDELLE  16
wild mushroom ragout / walnut gremolata / basil
OCTOPUS  17
pork belly / fingerlings / chorizo
SEARED ROUGIE FOIE GRAS 18
citrus waffle / figs / mascarpone / coffee syrup
 
 
NEBRASKA CORN-FED BEEF
 
*8 oz FILET  44
horseradish crust / marsala mushrooms
*14 oz KANSAS CITY STEAK  48
i'itoi onion / fingerling potato / blue cheese sauce
*12 oz NEW YORK  46
grilled onions / burgundy jus / tomato relish
*20 oz BONE-IN RIBEYE  54
bordelaise / bone marrow butter
 
LAND
 
PRESS COFFEE RUB CERVENA VENISON LOIN  45
foie gras / celery root / figs / mole oaxaqueño
*SHORT RIB OSSO BUCCO  38
white cheddar polenta / citrus-hazelnut gremolata
JIDORI CHICKEN BREAST  33
brussels sprouts / salsify / guanciale
*8OZ BACON WRAPPED BUFFALO TENDERLOIN  50
red wine braised cabbage / ancho-huckleberry sauce
*C.O.W.  MP
cut of the week
 
SEA
 
*CHILEAN SEA BASS  39
potato 'risotto' / artichoke / braised oxtail
PAN SEARED JOHN DORY  40
truffle gnocchi / ham hock / chanterelle mushrooms
*DIVER SCALLOPS  38
squash purée / pickled mushrooms / petite vegetables / prosciutto
*GRILLED HAWAIIAN SWORDFISH  36
adobo sauce / calabacitas / pork belly
MEXICAN JUMBO PRAWNS  38
chile / lemon-caper butter / bone marrow / grilled lemon 
 
TASTE OF TALAVERA  110
six course tasting menu - add sommelier selected wine pairings + $50
 
 
ADDITIONS 
brussels sprouts / pearl onions / nueske's bacon
charred corn / cotija cheese
shishito peppers / bonito flakes / sea salt
mixed mushrooms
truffle gnocchi / burrata cheese / bottarga
garlic parmesan mashed potatoes
10
 
*white asparagus / duck egg / bacon
loaded baked potatoes / bacon / caviar
lobster 'mac & cheese'
14 
 
EXECUTIVE CHEF - MEL MECINAS
RESTAURANT CHEF - SAMANTHA SANZ
GENERAL MANAGER - KARMA TSEPAL

TALAVERA'S COMMITMENT TO PROVIDING FARM-TO-TABLE DISHES GOES BEYOND STATE LINES. OUR RELATIONSHIP WITH LOCAL AND REGIONAL FARMERS ENSURES WE PROVIDE OUR GUESTS WITH SUPERIOR INGREDIENTS WHILE SUPPORTING FARMING EFFORTS IN ARIZONA AND THROUGHOUT THE SOUTHWEST.

*ITEMS CAN BE SERVED RAW OR UNDERCOOKED, CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

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Feb 12th - -- Feb 13th - Valentine's Day Preview Menu
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