Talavera's Dinner Menu

GARDEN
 
FARMERS MARKET GREENS  12
pear / cucumber / strawberry vinaigrette / manchego
ICEBERG WEDGE SALAD  16
avocado / blue cheese / lump crab / nueske's bacon 
SUNIZONA TOMATOES  14
sherry vinegar / fried feta / red onion / balsamic
POACHED FORELLE PEAR  16
goat cheese / beets / kale / spiced pecans
 
CHILLED
 
*BEEF CARPACCIO 18
parmesan / caper berries / 7 minute fried egg / crab
*AHI TUNA TARTARE  17
avocado / pine nuts / radish / ponzu
*SEAFOOD PLATTER  85
maine lobster / oysters / prawns / king crab / scallop / tuna
 
WARM
 
LOBSTER & CORN BISQUE  14
short rib croquette / charred corn
SEARED FOIE GRAS  17
brandied cherry / bacon / pear / brioche
BUTTERNUT SQUASH RISOTTO  14/28
forest mushrooms / black truffle / parmesan froth
 
SIGNATURES
 
TASTE OF TALAVERA  110
six course tasting menu - add sommelier selected wine pairings + $50
DIVER SCALLOPS  38
butternut squash agnolotti / merguez sausage
*8 oz BUFFALO TENDERLOIN  48
bacon / blackberry sweet potatoes / ancho-tomatillo sauce
CHILEAN SEA BASS  39
potato 'risotto' / artichoke / braised oxtail
C.O.W.  MP
cut of the week
 
LOCAL CEDAR RIVER BEEF
 
*8 oz FILET  40
 horseradish crust / marsala mushrooms
*12 oz PRIME NEW YORK  45
 grilled onions / burgundy jus / tomato relish
*20 oz PRIME BONE-IN RIBEYE  54
bordelaise / bone marrow butter
 
LAND
 
KUROBUTA PORK CHOP  44
heirloom carrots / ginger-coconut sauce
LAMB SHANK  38
white bean puree / ratatouille
VENISON LOIN  45
baby squash / mole / foie
LEMON GLAZED 1/2 CHICKEN  30
brussels sprouts / celery root puree / beets
 
SEA
 
MAINE LOBSTER THERMIDOR  46
bell pepper / lobster sauce / asparagus
SALMON  38
mushroom / balsamic / pumpkin puree
MEXICAN JUMBO PRAWNS  36
grilled lemon / chile / lemon-caper butter
 
ACCOMPANIMENTS  12
jumbo prawns
seared scallops
seared foie gras
 
ADDITIONS  9
mixed mushrooms
asparagus / garlic butter
arizona vegetables
creamed spinach / horseradish 
sweet corn pudding / cotija cheese 
hand cut rosemary fries / truffle aioli 
heirloom carrots / honey / almonds
garlic parmesan mashed potatoes
lobster 'mac & cheese' 14
 
EXECUTIVE CHEF - MEL MECINAS
RESTAURANT CHEF - PAUL GRZENIA
GENERAL MANAGER - CHRISTIAN STORCK

TALAVERA'S COMMITMENT TO PROVIDING FARM-TO-TABLE DISHES GOES BEYOND STATE LINES. OUR RELATIONSHIP WITH LOCAL AND REGIONAL FARMERS ENSURE 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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