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



GARDEN

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

ACORN SQUASH WREATH
winter greens / pine nuts / pomegranate
15

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

ROASTED BRUSSELS SPROUT SALAD
beets / sweet potato / ricotta salata / pepitas
sage green goddess dressing
16

CHILLED

*"CUBAN STYLE" BEEF TARTARE
crispy jamon / pickled mango / ají mustard
quail egg / sweet potato chips
20

*HAMACHI TIRADITO
shishito peppers / avocado / ají costeño
17

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

*1 oz. AMERICAN STURGEON CAVIAR
traditional accoutrements
85

WARM

LOBSTER & CORN BISQUE 
crispy lobster / spanish chorizo
15

OCTOPUS 
chistorra / potato / rapini / ají amarillo
18

VEGAN PAPPARDELLE 
wild mushroom ragout / walnut gremolata
rapini / coconut milk alfredo
16 / 29 

*ROUGIÉ FOIE GRAS "S'MORE"
graham cracker french toast / sweet potato marshmallow
oaxacan chocolate porter sauce
21
paired with rare wine co. malmsey madeira + $12

SIGNATURES

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

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

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

*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
achiote glaze / goat cheese / citrus salad
42

AGAVE & SAGE GLAZED HALF  CHICKEN
salsify sweet potato hash / capers
lemon confit / pan jus
34

ADOBO BRAISED LAMB SHANK
spiced carrot puree / autumn vegetables
peanut-cilantro gremolata
39

SEA

*SCOTTISH SALMON
hayden mills wheat berries / flax & chia seeds
AZ dates / coconut / feta / mole verde
40

*DIVER SCALLOPS
butternut squash puree / crispy prosciutto
vanilla-chai beurre blanc
41

SIDES


winter vegetables / street corn / brussels sprouts
mixed mushrooms / garlic parmesan mashed potatoes
hayden mills wheat berries with AZ dates, flax, chia, & coconut
10  

chimichurri fried rice / asparagus / lobster 'mac & cheese'
14  


Taste of talavera
six course tasting menu $110
wine pairings $50