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Events Calendar

Talavera provides an active table of events for you to experience.

Nov 8th, 2014 (Sat)
5:30 PM - 9:30 PM
  Taste Talavera: Second Label Wine Dinner

The concept of second wines began in Bordeaux in the 18th century as a means for producers to utilize wine that was not chosen for the Chateau’s first label.  The second label allowed winemakers to bottle and sell this still very high quality wine under their name. Shaun Adams, our Restaurant Sommelier, has picked some of our best second label wines for our guests to enjoy in this four course dinner! $85pp, includes wine pairings





dungeness crab / apple / yuzu

Sebella Chardonay by Hanzell



Maple Leaf Duck Breast

 duck confit  / forest mushroom  / pomegranate / fig  

Migration Pinot Noir by Duckhorn



"Press Coffee Rubbed" Eye of the Rib Eye

lentils / ham hock / blackberry

Twomey Merlot by Silver Oak



Pear & Goat Cheese Napoleon

persimmon / honey crisps

Jonata La Miel by Screaming Eagle


Nov 15th, 2014 (Sat)
  Closed for a Private Event

Talavera will be closed tonight for a private event. Onyx, our bar & lounge, will be open for service at 4pm - for the best views of the sunset!

Nov 27th, 2014 (Thu)
12:00 PM - 6:00 PM
  Thanksgiving Day Buffet

Join us in Talavera & Onyx as we celebrate Thanksgiving with our annual holiday buffet! Seating will be indoors & outdoors - with the most beautiful views in the valley!

Reservations are required for this event & they fill up quickly!

Call for reservations 430-513-5085

$94per person, $45 children 5-12, 12pm-6pm

Surf & Turf

Alaskan snow crab claws / Oysters on the half shell / Chilled jumbo prawns,

King crab Legs / Lemon wedges, cocktail sauce and vodka-apple mignonette

Baja bay scallop ceviche / pomegranate glazed albacore tuna


Applewood smoked chicken / yellow wax beans / haricot verts / cranberries

Neuske's bacon / roasted brussels sprouts / caramelized pearl onions

Marinated figs / point reyes blue cheese / toasted pistachio 

Slow Roasted Butternut squash / pork belly croutons / crisp apple / frisee / chocolate vinaigrette

Seared duck breast terrine / mascarpone cheese / pear chutney

Garlic marinated forest mushrooms / artichoke hearts / bacon-sherry dressing

Organic field greens / pomegranate vinaigrette

Cured Meats & Cheese Shop

Foie torchon / Truffle salami / Dry aged chorizo

Chef Mel's grilled truffle brie / Queso azul / Vermont white cheddar

Humboldt fog goat cheese / Marinated olives / Crostini / Honey Comb

Carving Station

Sage butter basted Diestel Farm turkey / giblet gravy

Cranberry-orange relish

Balsamic glazed salmon / honey-mustard 

Slow roast prime rib / natural jus

Hot Items

Seared orange roughy / hourseradish-crab sauce

Five hour braised lamb osso bucco / pine nut gremolata

Butternut squash ravioli / brown butter-Sage sauce

Corn bread / fire roasted apple stuffing

Buttermilk yukon whipped potatoes 

Cinnamon-maple glazed yams

Farmers markey baby vegetables

Kids Buffet

Fruit Salad

Caesar Salad

Peanut Butter & Jelly

Butter penne pasta

Chicken tenders

Meat balls / pomodoro sauce

Pepperoni pizza pockets

Macaroni and cheese

Sweet potato tater Tots


Harvest Creme Brulee Station

Spiced Chai Latte, Chocolate Praline, Grand Marnier

seasonal toppings


Pecan bourbon chocolate pie

Pumpkin Pie / cinnamon whipped cream

Caramel apple crisp 

Cranberry yogurt panna cotta, 

Assorted truffle pops

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Nov 8th - Taste Talavera: Second Label Wine Dinner
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