Talavera's Dinner Menu

GARDEN
 
ORGANIC GREENS  12
stone fruit / fennel / blood orange vinaigrette 
ICEBERG WEDGE SALAD  16
avocado / blue cheese / lump crab / nueske's bacon 
SUNIZONA TOMATOES  14
queen creek olives / fried feta / red onion / balsamic
SPRING VEGETABLE SALAD  15
asparagus / burrata / heirloom carrots / romanesco / pesto / lime oil
 
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
CHILLED SWEET PEA & MINT SOUP 14
 merus crab meat / basil blossom / meyer lemon oil
 
WARM
 
LOBSTER & CORN BISQUE  15
short rib croquette / charred corn
SEARED ROUGIE FOIE GRAS  18
rhubarb chutney / bacon / peach pound cake
SPRING SWEET PEA RISOTTO  16/29
roasted cherry tomato / morel mushrooms / crispy kale 
 
SIGNATURES
 
TASTE OF TALAVERA  110
six course tasting menu - add sommelier selected wine pairings + $50
*8 oz BUFFALO TENDERLOIN  48
bacon / roasted carrots / ancho-tomatillo sauce
CHILEAN SEA BASS  39
potato 'risotto' / artichoke / braised oxtail
*VENISON LOIN  45
baby squash / mole / foie gras / cotija cheese
C.O.W.  MP
cut of the week
 
"NEBRASKA" CORN-FED BEEF
 
*8 oz FILET  40
 horseradish crust / marsala mushrooms
*14 oz KANSAS CITY STEAK  48
i'itoi onion / fingerling potato / blue cheese sauce
*12 oz NEW YORK  45
 grilled onions / burgundy jus / tomato relish
*20 oz PRIME BONE-IN RIBEYE  54
bordelaise / bone marrow butter
 
LAND
 
*LAMB RACK  38
eggplant-olive caponata / garlic jus
*SURF & TURF  44
american wagyu flat iron / jumbo prawn / bacalao croquette
*14 oz VEAL PORTERHOUSE  52
sautéed baby artichokes / spring garlic / maine lobster béarnaise
LEMON GLAZED 1/2 CHICKEN  30
pork belly / corn purée / tinkerbell pepper
 
SEA
 
*SEARED AHI TUNA  38
curried napa cabbage / toasted coconut / papaya salsa
*DIVER SCALLOPS  36
squash blossoms / chanterelle mushrooms / fava beans / bell pepper aïoli
LOBSTER BOUILLABAISSE  47
prawn / scallop / fennel / halibut / tomato confit saffron broth
MEXICAN JUMBO PRAWNS  36
grilled lemon / chile / lemon-caper butter
 
ACCOMPANIMENTS  14
seared foie gras
*seared scallops
jumbo prawns
 
ADDITIONS  9
creamed spinach / horseradish 
charred corn / cotija cheese
mixed mushrooms
asparagus / garlic butter
arizona vegetables
hand cut rosemary fries / truffle aioli 
heirloom carrots / honey / almonds
garlic parmesan mashed potatoes
roasted artichokes / bacon / roasted pepper / olives
lobster 'mac & cheese' 14
 
EXECUTIVE CHEF - MEL MECINAS
RESTAURANT CHEF - PAUL GRZENIA
GENERAL MANAGER - CHRISTIAN STORCK

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.

Reservations
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Upcoming Events   More
Jun 14th - Mash Up with Barrio Café featuring Silvana Salcido Esparza
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