Although it has been a hotly contested
subject in Latin America, most food
historians agree that the dish
originated in Peru some 5000 years
ago.

The early “Chimus” civilization seems
to have been the first to marinate
fresh seafood in the juice of a citrus
fruit called “tumbo” and consume it a
few minutes after its preparation.

There are several variations of modern
Seviche (also spelled Ceviche or Cebiche)
depending on which Latin American country
you visit. But they are all commonly prepared
with lime which acts as a preserving agent
and other key ingredients such as chili and
cilantro.

Here at Talara we feature seven different
preparations each with its own unique
ingredients. Ultimately, the most important
facet of Seviche preparation is the freshness
of the seafood.

We take great pride in working with the
highest quality purveyors from both coasts to
ensure that our seafood is the freshest in
town.
Are you curious about Camarones?

Talara cuisine is an eclectic blend of
traditional Latin American recipes and
modern ingredients infused with international
influences.

The kitchen’s main attraction is the seviche
bar which features 15 fresh sushi-quality
seafood selections that may be ordered in 7
different preparations.

We are very happy to share our expertise for
the most superlative pairings.

In addition to the seviche, the menu is a work
of art filled with a canvas of light, fresh and
pretty tapas, nuevo latino sushi, and mid
plates that deliver the best in Latin flavor.
Are you feisty enough for Fire
and Ice Seviche?
Our Seviche Bar features an assortment of fresh
Sushi quality seafood* that is received daily and
prepared to order. All seafood options may
be ordered in any of our six preparations below.

  • Single: 2 oz tapas size serving
  • Double: Any two preparations, with your
    choice of seafood
  • Triple: Any three preparations, with your
    choice of seafood
APPLE & CRANBERRY
Fresh lime, jalapeño, scallion, red onion, cilantro,
red apple, cider,
dried cranberry with tortilla chips

FIRE AND ICE
Fresh lime, jalapeño, scallion, red onion, cilantro,
habanero with prickly pear granita

SWEET POTATO
Fresh lime, jalapeño, scallion, red onion, cilantro,
cinnamon toasted sweet potato, golden raisins
with chipotle dusted sweet potato chips

CHIPOTLE SALSA
Fresh lime, jalapeño, scallion, red onion, cilantro,
mango, pineapple, chipotle puree, with plantain
chips

ASIAN TARTARE
Ponzu, onions, scallions, capers on nori maki
with white truffle wasabi mayo, tobiko caviar,
crispy lotus root

TIRADITO
Peruvian-style sashimi with lemon juice, red chili,
chipotle puree, sea salt, pineapple mango salsa


*These items are served raw or uncooked.
Consuming raw or uncooked meats, poultry,
seafood, shellfish or eggs may increase your risk
of food borne illness.
CHOICE OF SEAFOOD:

Raw
#1 Ahi Tuna
Scottish Salmon
Cobia
Conch
Oyster (Seasonal-Market
Price)
Cooked
Shrimp
Octopus
Diver Scallop
Grilled Calamari
Jumbo Lump Crabmeat
($1 add-on)

FOR SOMETHING
DIFFERENT
Mix & match any two of
the above ($1 add-on)
Sides

Jalapeno goat cheese polenta
Grilled haricot vert & asparagus
Spanish rice & beans
Garlic whipped potatoes
BLACK BEAN HUMMUS WITH TORTILLA CHIPS
*Add Guacamole   
*Add homemade plantain and yucca chips

MUSSELS CATAPLANA  
Traditional Portuguese preparation with chorizo,
tomato, white wine and garlic, served with grilled
ciabatta

AVOCADO & CRAB TIAN
Jumbo lump crab, avocado, cucumber, tomato,
red onion, tortilla chips, harissa mayo, chili oil

TUNA BOCADILLO
Ahi tuna meatballs, tomato sauce, queso blanco,
manchego, saffron aioli on ciabatta bread

MINI TOSTADAS
Corn tortilla, queso blanco, pico de gallo,
harissa mayo with choice of blackened chicken
breast or vegetarian black bean puree

BISTEC
Choice of: Seared steak or grilled shrimp, with
caramelized onions, sautéed cremini
mushrooms & Jarlsberg swiss on lavosh crisps

SESAME GLAZED RIBS
Baby back pork ribs with a sweet chili glaze,
whipped potatoes

MUSHROOM FLATBREAD
Cremini mushroom, roasted tomato, Firefly
Farms chevre, katamata olives, chimichrri
Entrees

CRABCAKE CHILE RELLENO   
Two poblano wrapped jumbo lump crab cakes,
tempura fried then baked with queso blanco,
chipotle salsa, black beans & rice,
asparagus topped with pico de gallo

ARROZ CON POLLO   
Blackened chicken breast served over Spanish
rice, peas & carrots, grilled asparagus, saffron
aioli, pico de gallo

CARNE ASADA
Marinated flank steak, garlic whipped potatoes,
asparagus saffron aioli

VEGETARIAN CASSEROLE
Black bean, onion, red pepper, poblano pepper,
peas, carrot, corn tortillas, zesty tomato sauce,
queso blanco, avocado, corn salsa

SHRIMP AND GRITS
Wild shrimp, red peppers, poblano pepper,
applewood smoked bacon, sherry, garlic butter,
jalapeño goat cheese polenta

CRISPY DUCK
ndonesian glazed ½ duck, sweet & spicy
broccolini, coconut cashew rice

BRIASED SHORT RIB
6 hour malbec braised short rib of beef served
over twin sweet potato croquettes, with lightly
wilted garlic butter spinach, hen of the woods
mushrooms

PORK CHOP
10oz bone in pork chop, sweet potato mash,
haricot verts , bacon, apple and raisin chutney,
apple cider reduction

RIB EYE
Dry rubbed 10oz. rib eye, broccolini, sauteed
maitake mushrooms & chimichurri sauce with
your choice of garlic mash red bliss potato or
maitake mushroom risottoo

MARINATED TOFU
Coconut cashew rice, golden raisins, curry
sauce, asparagus

*Availability & price will be subject to season and
the ever changing seafood market
Jump down to our Dinner Menu
Dinner Menu
2 Meg
.pdf
Talara Reservations
TALARA    |    615 President Street - Baltimore, MD 21202    |    (410) 528.9883    |    info@talarabaltimore.com
BUTTERNUT SQUASH BISQUE
Creamy butternut squash bisque with in house
made crouton

CHICKEN TORTILLA SOUP
Pulled chicken, homemade chicken broth, red
chile, crispy corn tortilla, scallion

TALARA SALAD
(PETIT SALAD 4)
Field greens, romaine, calabaza, jicama, roasted
corn, tomato, queso blanco, aji amarillo vinaigrette

ROASTED BEET SALAD
Spinach, roasted beet, candied pistachio, caprice
de cabra, carrot, red pepper, mango balsamic
vinaigrette

KALE SALAD
Kale greens, garnacha poached pear, dried
cranberries, Firefly Farms chevre, applewood
smoked bacon, red beet crisp, chipotle ranch
Sushi

NIGIRI SAMPLER  
Ahi tuna, Scottish salmon, cobia, sushi rice,
ponzu, fennel, pickled ginger, wasabi mayo,
sriracha

JIMMY ROLL   
Sliced tempura fried sushi roll, topped with
jumbo lump crab, harissa mayo, avocado,
ginger, cucumber

VEGETARIAN SUSHI ROLL
Marinated tofu, jicama, poblano pepper,
avocado, cucumber, sriracha mayo, ponzu
Soups &
Salads