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

CHILLED

*AHI TUNA TARTARE  17

avocado / radish / ponzu / pine nuts

BEEF CARPACCIO 18

 parmesan / 7 minute egg / crab

*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 mushrooms / black truffle

SIGNATURES

-SIX COURSE TASTING MENU  110-

 DIVER SCALLOPS  38

butternut squash agnolotti / merguez sausage

*8 oz BUFFALO TENDERLOIN  48

 bacon / blackberry sweet potatoes / ancho-tomatillo sauce

CHILEAN SEA BASS  39

 potato 'risotto' / artichoke / braised oxtail

LOCAL CEDAR RIVER BEEF

*8 oz FILET  40

 horseradish crust / marsala mushrooms

*12 oz PRIME NEW YORK  45

 grilled onions / burgundy jus / tomato relish

*20 oz PRIME BONE-IN RIBEYE  54

bordelaise / bone marrow butter

LAND

C.O.W.  MP

 cut of the week

PORK CHOP  44

 heirloom carrots / ginger-coconut sauce

LAMB SHANK  38

 white bean / mushroom / garlic

VENISON  44

 baby squash / mole / foie

LEMON GLAZED 1/2 CHICKEN  30

 black rice / celery root puree / hazelnuts

SEA

MAINE LOBSTER THERMIDOR  46

bell pepper / lobster sauce / asparagus

SALMON  38

mushroom / balsamic / pumpkin puree

MEXICAN JUMBO PRAWNS  36

 grilled lemon / chili / lemon-caper butter

ACCOMPANIMENTS  12

seared jumbo prawns
seared scallops
seared foie gras

ADDITIONS  8

mixed mushrooms
 asparagus / garlic butter
arizona vegetables

creamed spinach / horseradish 
sweet corn pudding / cotija cheese 
hand cut rosemary fries / truffle aioli 
heirloom carrots / honey
lobster 'mac & cheese' 14
garlic truffle mashed potatoes 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.

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Dec 24th - Christmas Eve
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