*WARM
LOBSTER & CORN BISQUE - 'sweetbread croutons' / charred corn 11
SOUP TRIO - chesnut-apple / bourbon-butternut / 'loaded' potato 12
BBQ GLAZED PORK BELLY - cheddar grits / gila bend sweet shrimp / basil 15
FOIE GRAS 'PB&J' - seared & torchon / pecan butter / fig jam / brioche 16
DIVER SEA SCALLOP - herb gnocchi / oxtail ragout / kale / forest mushrooms 14
*CHILLED
'CRAB & LOUIE' & AHI TUNA - jicama / yuzu vinaigrette / iceberg foam 15
LAMB CARPACCIO - lightly cured salmon / caviar / spiced potato crisp 14
PRAWN COCKTAIL - 'bloody mary' cocktail / lemon aïoli / bourbon marie rose 14
KING CRAB & BEEF ROULADE - wasabi root / ponzu / tempura 15
*GARDEN
ICEBERG WEDGE SALAD - avocado / blue cheese / lump crab / neuske's bacon 14
ROMAINE HEARTS - queen creek olives / white anchovies / organic tomatoes 10
ORGANIC GREENS - pickled beets / red onions / mesa ranch feta / pecans 9
SUNIZONA TOMATOES - goat mozzarella / queen creek olives / fig balsamic 14
*MAIN
CHILEAN SEA BASS - potato 'risotto' / artichoke / braised oxtail 38
MAINE LOBSTER - butter poached tail & claws / 'deconstructed' corn chowder 45
8oz BUFFALO TENDERLOIN - bacon / hawaiian sweet potatoes / blackberry demi 42
DUCK "TART"- duck breast / duck confit / foie gras / balsamic demi 36
VEGGIE WELLINGTON - portabello 'steak' / 'oyster' mushroom / smoke tomato 26
*ALL NATURAL LOCALLY RAISED CEDAR RIVER BEEF
8oz HANGAR STEAK - chimichurri / creamed onions 26
8oz FILET - horseradish crust / organic mushrooms 38
10oz PRIME NEW YORK - blue cheese / grilled onions 39
20oz PRIME BONE-IN RIBEYE - hollandaise / cipollini onions 43
*FARM & RANCH
10oz SHELTON FARMS CHICKEN BREAST - spaghetti squash / roasted garlic sauce
7oz WAGYU FLAT IRON - grilled bread / bordelaise 45
12oz ELK CHOP - fried oyster / almond butter / trinity demi glace 45
14oz VEAL PORTERHOUSE - sweet potato / lobster bearnaise 38
14oz KUROBUTA PORK CHOP - caramelized willcox apples / mustard 30
36oz PRIME TOMAHAWK (for two) - garlic butter 78
*SEA
AHI TUNA - butternut squash / persimmon / pomegranate 32
SALMON - black mussels / fennel / shishito peppers / chorizo 28
SUSTAINABLE PRAWNS - grilled lemon / lemon-caper butter / chili 28
TROUT - red rice / lump crab / fresh cranderries / horseradish 30
ADDITIONS 7
sautéed spinach
mixed mushrooms
artichoke / bacon
charred corn
gruyere mashed potatoes
asparagus / garlic butter
baked potato 'fries'
arizona vegetables
lobster 'mac & cheese' 14
*ACCOMPANIMENTS 12
seared foie gras
roasted bone marrow
shelled king crab
diver sea scallops
Mel Mecinas - Executive Chef
Jesse Hansen - Executive Sous Chef
Timothy Houdek - Talavera Manager
* 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.
