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
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
 
WARM
 
LOBSTER & CORN BISQUE  15
short rib croquette / charred corn
VEGAN PAPPARDELLE  16/29
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
*40 OZ TOMAHAWK RIBEYE  195
king crab / choice of two sides
 
 
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
*8OZ BACON WRAPPED BUFFALO TENDERLOIN  52
mole oaxaqueño / foie gras / cherries
*C.O.W.  MP
cut of the week
 
SEA
 
*CHILEAN SEA BASS  39
potato 'risotto' / artichoke / braised oxtail
PAN SEARED JOHN DORY  40
swiss chard / artichoke / fava beans / morel mushrooms
*SUSTAINABLE SCOTTISH SALMON  36
tabbouleh / tomato / citrus tea reduction
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 
roasted fingerling potatoes / pork belly / chermoula
arizona vegetables
charred corn / cotija cheese
mixed mushrooms
herb gnocchi / ricotta cheese / pine nuts
garlic parmesan mashed potatoes
red quinoa tabbouleh
10
 
*white asparagus / duck egg / bacon
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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May 7th - Complimentary Wine Tasting
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