SUMMER MENU 48
FIRST
Chilled Cauliflower Soup
Truffle / English Pea / Morel
OR
Stone Fruit Salad
Pickled Onion / Black Mesa Ranch Goat Cheese
SECOND
Sustainable Salmon
Deconstructed Gazpacho / Prawns / Avocado
OR
Slow Braised Beef Cheek
Sweet Corn Purée / Asparagus Salad / Citrus-Cumin Jus
THIRD
Strawberries & Cream Cake
Pistachio Ice Cream / Citrus Crisp
OR
Chocolate Caramel Ice Box Cake
Citrus Salad / Florentine
GARDEN
ROMAINE HEARTS 11
baby gem / green caesar / white anchovy
ICEBERG WEDGE SALAD 14
avocado / blue cheese / lump crab / nueske's bacon
stone fruit salad 11
pickled onion / black mesa ranch goat cheese
SUNIZONA TOMATOES 14
goat mozzarella / queen creek olives / fig balsamic
ASPARAGUS & BURRATA 15
lemon / micro basil / grapefruit / sea salt
CHILLED
*AHI TUNA & CURED SALMON 17
micro greens / tangerine / citrus crème fraîche
*BEEF CARPACCIO 16
king crab / 7 minute fried egg / chive cream
CHILLED CAULIFLOWER SOUP 10
truffle / english pea / morel
*EAST MEETS WEST OYSTERS 18
1/2 dozen / asian pear mignonette / vodka cocktail sauce
WARM
LOBSTER & CORN BISQUE 13
short rib croquette / charred corn
CRISPY PORK BELLY 14
seared scallop / white bean purée / blueberry-vanilla gastrique
WAGYU SHORT RIB RAVIOLI 16/37
baby squash / maine lobster ragout / arugula
HERB GNOCCHI 12/26
morel mushroom / english peas / kale
LOCAL CEDAR RIVER BEEF
*8 oz FILET 40
horseradish crust / marsala mushrooms
*10 oz PRIME NEW YORK 40
blue cheese / grilled onions / burgundy jus
*20 oz PRIME BONE-IN RIBEYE 49
confit fingerling / bernaise
LAND
C.O.W. MP
cut of the week
*8 oz BUFFALO TENDERLOIN 43
bacon / purple sweet potatoes / brandied cherry glace
*14 oz STUFFED VEAL CHOP 48
prosciutto / roasted pepper / fontina / preserved lemon
*DUCK X 2 38
seared breast / leg confit / braised pear / fried leeks
*14 oz KUROBUTA PORK CHOP 35
caramelized apples / braised cabbage / mustard sauce
SLOW BRAISED BEEF CHEEK 32
sweet corn purée / asparagus salad / citrus-cumin jus
LEMON GLAZED 1/2 CHICKEN 30
creamed onions / pork belly hash
SEA
*AHI TUNA 38
potato fennel puree / basil pesto / heirloom tomatoes
CHILEAN SEA BASS 39
potato 'risotto' / artichoke / braised oxtail
*DIVER SCALLOPS 33
quinoa / kale puree / yellow pepper emulsion
*SUSTAINABLE SALMON 38
deconstructed gazpacho / prawns / avocado
WHOLE MAINE LOBSTER 48
mushroom stuffed / truffle / lobster sauce
MEXICAN JUMBO PRAWNS 32
grilled lemon / chili / lemon-caper butter
ACCOMPANIMENTS 12
shelled king crab
seared scallops
lobster bernaise 6
ADDITIONS 8
mixed mushrooms
parmesan mashed potatoes
asparagus / garlic butter
arizona vegetables
sautéed spinach
charred sweet corn
baked potato 'fries'
kale sprouts & pancetta
lobster 'mac & cheese' 14
EXECUTIVE CHEF - MEL MECINAS
RESTAURANT CHEF - BENJAMIN LIEBERMAN
GENERAL MANAGER - LIANN MARKS
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.
