Dinner

PARA EMPEZAR

TALAVERA SIGNATURE BREAD (VEG): Mesquite-Smoked Honey Butter, Extra-Virgin Olive Oil

ENSALADA DE VERANO (VEG, GF): Pea Shoots, Grilled Artichokes, Salsa Verde, Fennel, Truffle Oil, Marinated Beans

ENDIVE SALAD (VEG): Lolla Rossa, Whipped Goat Cheese, Black Olives, Red Wine Vinaigrette, Pistachios, Butter-Fried Panko

TAPAS

Pan Con Tomate (V, LF): Sourdough Bread, Heirloom Tomato, Garlic, Extra-Virgin Olive Oil; Add On:; Cinco Jotas Jamón Ibérico; 12-Month Aged Manchego Cheese; Boquerones en Vinagre

Croquetas De Jamón (N): Pimentón Aioli, Jamón Ibérico de Bellota

Gambas al Ajillo (N): Rocoto Emulsion, Toasted Bread

Pulpo a la Gallega (N): Potato Espuma, Marble Potatoes, Chorizo Ibérico, Paprika

Patatas Bravas (LF, VEG): Spicy Tomato Sauce, Lemon Aioli

PLANCHA

Charred Peppers, Mexican Onions, Cognac Peppercorn Sauce, Prickly Pear Demi-Glace

All cuts are sourced from Blue Branch Farms, Oklahoma, unless otherwise specified.

8 OZ USDA PRIME TENDERLOIN* (GF): Westholme Farms, Australia

14 OZ PRIME RIB-EYE* (GF)

14 OZ PRIME NEW YORK* (GF)

24 OZ PRIME PORTERHOUSE (GF)

16 OZ DRY-AGED KANSAS CITY* (GF)

ADD ONS: Valdeon Blue Cheese; Truffle Butter; Poached Lobster Tail

ESPECIALIDADES DEL CHEF

PAELLA TALAVERA (GF): Chorizo, Chicken, Pancetta Ibérica, Lobster, Prawns, Mussels, Clams

FIDEUA DE VERDURAS (V, LF): Alubias, Mushrooms, Squash, Vegan Aioli, Vegan Chorizo

FARM-RAISED TROUT (GF): Asparagus, Mussels, Saffron Chorizo Emulsion, White Tomato Espuma, Microgreen Salad

CHILEAN SEA BASS: English Peas Couscous, Thyme Mantequilla Blanca, Kaluga Caviar, Compressed Jicama

STUFFED QUAIL (GF): Mushroom Mousseline, Carrot-Saffron Purée, Charred Cipollini, Ginger Quail Jus

GUARNICIONES

DEEP-FRIED BROCCOLINI (GF, LF, N, VEG): Green Romesco, Preserved Lemon Vinaigrette, Crispy Garlic

ARIZONA MUSHROOMS (GF, LF, VEG): Sautéed Field Mushrooms, Mushroom Conserva

MANCHEGO MASHED POTATOES (GF, VEG)

*Consumer Advisory

Items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, seafood, shellfish, poultry or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Items are subject to change based on seasonal availability of ingredients.

Dietary Guidelines

LF = Lactose-Free, GF = Gluten-Free, VEG = Vegetarian, V = Vegan, N = Contains Nuts

Most items can be prepared gluten-free upon request.

Talavera is committed to sustainability, including reducing food waste through best practices and sourcing locally whenever possible. By implementing this philosophy, we ensure that all of the meat, dairy, fish and seafood products we serve to our guests are sustainable and the eggs are cage-free.