Talavera's Dinner Menu

GARDEN
 
WEDGE SALAD  16
avocado / blue cheese / lump crab / nueske's bacon
SUNIZONA TOMATO "PANZANELLA"   16
noble bread / ricotta / ramp pesto / pine nuts 
WHITE & GREEN ASPARAGUS  17
grilled peaches / romesco / feta / marcona almonds
HEARTS OF ROMAINE  15
caper berries / parmesan / crispy anchovies / caesar
 
CHILLED
 
*BEEF CARPACCIO 18
caper berries / 7 minute fried egg / lobster / parmesan
*AHI TUNA TARTARE A LA NIÇOISE  17
radish / aged balsamic / quail egg / potato crisp 
*SEAFOOD PLATTER  85
oysters / prawns / maine lobster / king crab / scallop / tuna
*1 OZ OSETRA CAVIAR  110
traditional accoutrements 
 
WARM
 
LOBSTER & CORN BISQUE  15
short rib croquette / charred corn
VEGAN PAPPARDELLE  16/29
wild mushroom ragout / walnut gremolata / basil
OCTOPUS  18
pork belly / fingerlings / chorizo
SEARED ROUGIE FOIE GRAS 18
almond waffle / strawberry / vanilla-thyme / rhubarb compote
chateau doisy-védrines, sauternes +$23
 
 
SIGNATURES
 
*8oz BACON WRAPPED BUFFALO TENDERLOIN  52 
mole oaxaqueño / foie gras / cherries
CHILEAN SEA BASS  39
potato "risotto" / artichokes / braised oxtail
OLIVE OIL POACHED HALIBUT  42
swiss chard / artichokes / fava beans / morel mushrooms
*C.O.W  MP
cut of the week
 
 
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
*40 OZ TOMAHAWK RIBEYE  145
king crab / choice of two sides
 
 
ADDITIONS
LOBSTER TAIL / 32
*FOIE GRAS / 14
U5 JUMBO PRAWNS / 19
MERUS KING CRAB LEG / 22
 
 
LAND
 
*KUROBUTA PORK CHOP  40
achiote glaze / goat cheese / tangerine salad
AGAVE & ROSEMARY GLAZED HALF CHICKEN  33
crab / neuske's bacon / leeks / corn & coconut sauce
 
 
SEA
 
*DIVER SCALLOPS 38
spring pea purée / crispy prosciutto / vanilla-chai beurre blanc
*WILD KING SALMON  36
tabbouleh / castelvetrano olives / citrus tea reduction
MEXICAN JUMBO PRAWNS  38
chile / lemon-caper butter / grilled lemon 
 
 
TASTE OF TALAVERA  110
six course tasting menu - add sommelier selected wine pairings + $50
 
 
ADDITIONS 
roasted fingerling potatoes / pork belly / chermoula
arizona vegetables
charred corn / cotija cheese
mixed mushrooms
garlic parmesan mashed potatoes
red quinoa tabbouleh
10
 
herb gnocchi / ricotta cheese / pine nuts
asparagus / castelvetrano olive salsa / pecorino romano
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.

Reservations
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Upcoming Events   More
Jul 2nd - Complimentary Wine Tasting
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