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 mushroom / black truffle / parmesan froth
 
 
SIGNATURES
 
8 OZ. BUFFALO TENDERLOIN  48
bacon / blackberry sweet potatoes / ancho-tomatillo sauce
 
CHILEAN SEA BASS  39
potato 'risotto' / artichoke / braised oxtail
 
DIVER SCALLOPS  38
sweet potato tortellini / boudin blanc sausage
 
C.O.W.  MP
cut of the week
 
TASTE OF TALAVERA  110
six course tasting menu
add sommelier elected wine pairings - 50
 
LOCAL CEDAR RIVER BEEF
 
8 OZ FILET  40
horseradish crust / marsala mushrooms
 
12 OZ PRIME NEW YORK  45
grilled onions / burgandy jus / tomato relish
 
20 OZ PRIME BONE-IN RIBEYE  54
bordelaise / bone marrow butter
 
LAND
 
LAMB SHANK  38
white bean puree / ratatouille
 
KUROBUTA PORK CHOP  44
heirloom carrots / ginger-coconut sauce
 
VENISON LOIN  45
baby squash / mole / foie gras / cotija cheese
 
LEMON GLAZED 1/2 CHICKEN  30
brussels sprouts / celery root puree / beets
 
SEA
 
SALMON  38
mushroom / orange-yuzu glaze / parsnip puree / pancetta
 
MAINE LOBSTER THERMIDOR  46
bell pepper / lobster sauce / asparagus
 
MEXICAN JUMBO PRAWNS  36
grilled lemon / chile / lemon-caper butter 
 
 
 

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Apr 27th - Talavera is fully committed Monday, April 27, 2015
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