Talavera's Dinner Menu

GARDEN

FARMERS MARKET GREENS  12

 stone fruit / radish / peach vinanigrette / pecans / goat cheese

ICEBERG WEDGE SALAD  15

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

WHITE ASPSARAGUS SALAD  15

lobster / corn panna cotta / chorizo / lemon-truffle dressing

SUNIZONA TOMATO TARTARE  14

 burrata cheese / haricot vert / petite greens

CHILLED

*AHI TUNA TARTARE  16

avocado / radish / ponzu / curshed pine nute

CHILLED SWEET PEA SOUP  13

 dungeness crab / mint / jicama

*SEAFOOD PLATTER  85

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

WARM

LOBSTER & CORN BISQUE  13

 short rib croquette / charred corn

HAWAIIAN OCTOPUS  14

pineapple / BBQ sauce / edamame / carrot

POLENTA GNOCCHI  13/26

 roasted tomatoes / burrata cheese / kale / garlic confit

SIGNATURES

-SIX COURSE TASTING MENU  110-

 MAINE LOBSTER  46

ham hocks / edamame / turnips / carrot puree

*8 oz BUFFALO TENDERLOIN  43

 bacon / purple sweet potatoes / brandied cherry glace

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  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

*14 oz GRILLED VEAL CHOP  42

 caramelized peaches / horseradish-cognac sauce

*COLORADO LAMB RACK  38

 fiddlehead ferns / lamb sausage / chickpea purée / olive-tomato confit

LEMON GLAZED 1/2 CHICKEN  30

 creamed onions / haricot vert

SEA

DIVER SCALLOPS  33

spring pea risotto / crispy pancette / mango puree

*SUSTAINABLE SALMON  38

chanterelle mushrooms / artichoke mousse / tiny vegetables / balsamic

MEXICAN JUMBO PRAWNS  32

 grilled lemon / chili / lemon-caper butter

ACCOMPANIMENTS  12

shelled king crab

seared jumbo prawns
seared scallops
seared foie gras

ADDITIONS  8

mixed mushrooms
parmesan mashed potatoes
asparagus / garlic butter
arizona vegetables 
sugar snap peas / garlic confit / pearl onions 
charred sweet corn
hand cut rosemary fries / truffle aioli 
artichoke hearts / bacon / olives
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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