Talavera's Dinner Menu

GARDEN

ROMAINE HEARTS  11

 baby gem / green caesar / white anchovy

ICEBERG WEDGE SALAD  15

 avocado / blue cheese / lump crab / nueske's bacon 

FARMERS MARKET HEIRLOOM BEETS  12

 arugula / apple pear / goat cheese / pecans

SUNIZONA TOMATOES  14

 goat mozzarella / queen creek olives / fig balsamic

CHILLED

*AHI TUNA TARTARE  16

avocado / potato / radish / ponzu

*BEEF CARPACCIO  16

 king crab / 7 minute fried egg / parmesan

LA BELLE FARM FOIE GRAS DUO  17

 seared / terrine / rhubarb

*SEAFOOD PLATTER  85

maine lobster / oysters / prawns / king crab / scallop / tuna

WARM

LOBSTER & CORN BISQUE  13

 short rib croquette / charred corn

GRILLED OCTOPUS  14

 hearts of palm / chorizo / potato / saffron aioli

WAGYU SHORT RIB RAVIOLI  16/37

 baby squash / maine lobster ragout / porchini

HERB GNOCCHI  12/26

 zucchini purée / burrata cheese / kale / black garlic

SIGNATURES

-SIX COURSE TASTING MENU  110-

 6 oz CERVENA VENISON LOIN  43

foie gras / heirloom carrots / mole sauce

*8 oz BUFFALO TENDERLOIN  43

 bacon / purple sweet potatoes / brandied cherry glace

CHILEAN SEA BASS  39

 potato 'risotto' / artichoke / braised oxtail

MAINE LOBSTER "PAELLA STYLE"  46

mussels / clams / chicken / saffron risotto

LOCAL CEDAR RIVER BEEF

*8 oz FILET  40

 horseradish crust / marsala mushrooms

*12 oz PRIME NEW YORK  42

 grilled onions / burgundy jus / tomato relish

*20 oz PRIME BONE-IN RIBEYE  49

crab béarnaise

LAND

C.O.W.  MP

 cut of the week

*SNAKE RIVER WAGYU STRIP LOIN  58

 lobster / heirloom cauliflower / royal trumpet mushroom

*COLORADO LAMB RACK  38

 lamb sausage / chickpea purée / olive-tomato confit

*14 oz KUROBUTA PORK CHOP  35

 caramelized apples / mustard sauce

LEMON GLAZED 1/2 CHICKEN  30

 creamed onions / pork belly croutons

SEA

*SPICED AHI TUNA  38

salsify / arugula / ancho chili-blueberry sauce 

*DIVER SCALLOPS  33

quinoa / crispy prosciutto / red bell pepper harissa

*SUSTAINABLE SALMON  38

chanterelle mushrooms / celery root / tiny vegetables / balsamic

MEXICAN JUMBO PRAWNS  32

 grilled lemon / chili / lemon-caper butter

ACCOMPANIMENTS  12

shelled king crab
seared scallops
seared foie gras

ADDITIONS  8

mixed mushrooms
parmesan mashed potatoes
asparagus / garlic butter
arizona vegetables
sautéed spinach
charred sweet corn
hand cut rosemary fries / truffle aioli
brussels sprouts / bacon / garlic
lobster 'mac & cheese' 14

EXECUTIVE CHEF - MEL MECINAS

GENERAL MANAGER - ERICA STOLTENBERG


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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