Talavera's Dinner Menu

GARDEN
 
ORGANIC GREENS  12
peaches / cauliflower / fennel / citrus vinaigrette 
ICEBERG WEDGE SALAD  16
avocado / blue cheese / lump crab / nueske's bacon 
SUNIZONA TOMATOES  14
queen creek olives / fried feta / red onion / balsamic
 
CHILLED
 
*BEEF CARPACCIO 18
parmesan / caper berries / 7 minute fried egg / crab
*AHI TUNA TARTARE  17
compressed pineapple / pine nuts / radish / coconut ponzu
*SEAFOOD PLATTER  85
maine lobster / oysters / prawns / king crab / scallop / tuna
CHILLED CUCUMBER-HONEYDEW SOUP 14
ginger / mint / yogurt / crispy prosciutto
 
WARM
 
LOBSTER & CORN BISQUE  15
short rib croquette / charred corn
SEARED ROUGIÉ FOIE GRAS  18
warm grapes / marcona almonds / peach pound cake / bacon
ASPARAGUS RISOTTO  16/29
roasted cherry tomato / morel mushrooms / crispy kale 
 
NEBRASKA CORN-FED BEEF
 
*8 oz FILET  40
horseradish crust / marsala mushrooms
*14 oz KANSAS CITY STEAK  48
i'itoi onion / fingerling potato / blue cheese sauce
*12 oz NEW YORK  45
grilled onions / burgundy jus / tomato relish
*20 oz PRIME BONE-IN RIBEYE  54
bordelaise / bone marrow butter
 
LAND
 
*LAMB RACK  38
eggplant-olive caponata / garlic jus
*8 oz BUFFALO TENDERLOIN  48
bacon / roasted carrots / ancho tomatillo sauce
LEMON GLAZED 1/2 CHICKEN  30
pork belly / corn purée / tinkerbell pepper
 
SEA
 
*CHILEAN SEA BASS  39
potato 'risotto' / artichoke / braised oxtail
*DIVER SCALLOPS  36
squash blossom / pickled carrot / fava beans / sunchoke purée
SHETLAND FARMS SALMON  38
asparagus / artichoke / peach relish / salsa verde
MEXICAN JUMBO PRAWNS  36
grilled lemon / chile / lemon-caper butter 
 
TASTE OF TALAVERA  110
six course tasting menu - add sommelier selected wine pairings + $50
 
SAVOR THE AZ SUMMER  48
three courses -  optional wine pairing + $20
 
APPETIZER
GRILLED OCTOPUS
hummus / charred shishito peppers / chorizo
Dos Cabezas Rosé
 
ENTRÉE
CHIPOTLE BRAISED SHORT RIB OSSO BUCCO
garlic farro / herb salad / pine nut gremolata
Dektown Cellars, The Fallout Red Blend
 
DESSERT
PEACH CORN MEAL COBBLER
honey ice cream
 
ACCOMPANIMENTS  14
seared foie gras
*seared scallops
jumbo prawns
 
ADDITIONS  9
creamed spinach / horseradish
charred corn / cotija cheese
mixed mushrooms
asparagus / garlic butter
arizona vegetables
hand cut rosemary fries / truffle aïoli 
heirloom carrots / honey / almonds
garlic parmesan mashed potatoes
roasted artichokes / bacon / roasted pepper / olives
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 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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