"Food is our common ground, a universal experience." – James Beard



GARDEN

THE CHOPPED "WEDGE" SALAD
avocado / blue cheese / lump crab / nueske's bacon
17

KALE & ROMAINE CAESAR
caper berries / parmesan / cauliflower / feta
15

WHEAT BERRY SALAD
tart cherry / pistachios / blue cheese
crispy jamón / black garlic vinaigrette
16

SPINACH SALAD
goat's milk quark romesco / white grapes
cilantro-infused jicama
16

CHILLED

*BEEF CARPACCIO
tomatillo escabeche / sesame seeds
chile-peanut salsa / tempura rock shrimp
21

*AHI TUNA CRUDO
ají amarillo / plantain / castelvetrano olives
salmon roe / celery heart
18

*SEAFOOD PLATTER 
oysters / prawns / maine lobster
king crab / scallop / hamachi
89

*1 oz. OSETRA CAVIAR
traditional accoutrements
110

WARM

LOBSTER LEMONGRASS BRODO
coconut / lobster dumpling
15

*FOIE GRAS 'BANH MI'
foie gras torchon / pork belly
passion fruit / brioche / jalapeño
24

OCTOPUS 
chorizo potatoes / pickled vegetables
avocado salsa / charred spring onions
18

WILD MUSHROOMS
huitlacoche / crispy squash blossoms
cilantro / spring peas
16 / 29
 

SIGNATURES

*8oz BACON WRAPPED BUFFALO TENDERLOIN
mole oaxaqueño / foie gras / cherries
53

CHILEAN SEA BASS
pecan herb crust / mussels / clams
smoked tomato broth
44

*C.O.W.  MP
cut of the week

NEBRASKA CORN-FED BEEF

*8 oz FILET
horseradish crust / marsala mushrooms
45

*14 oz KANSAS CITY STEAK
i’itoi onion / fingerling potato / blue cheese sauce
49

*12 oz NEW YORK
grilled onions / burgundy jus / tomato relish
47

*20 oz BONE-IN RIBEYE
bordelaise / bone marrow butter
54

LAND 

*16 oz PORK TOMAHAWK
okinawa potato purée / artichokes / grilled feta
fennel / black garlic
42

LEMON CHICKEN
smoked marble potatoes / cured olives
charred broccolini / spanish tomato sauce
34

*COLORADO LAMB RACK
grilled eggplant / tzatziki hummus / mint
lamb merguez / chermoula
46

SEA

*SCOTTISH SALMON
calabacita tart / stuffed squash blossom
pipian / chipotle
40

*DIVER SCALLOPS
brown butter carrots / snap peas / gnocchi
spiced carrot beurre blanc / pistou
41

MEXICAN JUMBO PRAWNS
chile / lemon-caper butter / grilled lemon / noble bread
 39

SIDES

ROASTED VEGETABLES
beets / carrots / turmeric yogurt
10

BURRATA
spring peas / mint chermoula / toasted pistachios
10

MIXED MUSHROOMS
10

GARLIC PARMESAN MASHED POTATOES
10

ROASTED MARBLE POTATOES
piquillo jam / pork belly / garlic confit
10

SUNIZONA TOMATOES
sherry / olive oil / shallot jam
10

ASPARAGUS
pancetta / shaved egg / balsamic
14

LOBSTER 'MAC & CHEESE'
14

 


Taste of talavera
five course tasting menu & wine pairings

Menu & Pricing changes regularly - see calendar of events for current tasting menu!