TALARA SALAD
(also available in petite size)
Our House Salad with field greens and romaine
with calabaza, jicama roasted corn, tomato,
queso blanco...and tossed with Aji Amarillo
Vinaigrette
ROASTED BEET SALAD
Spinach, Roasted Beets, Candied Pistachios,
de Cabra Goat Cheese, Carrot and Red Pepper
julienne, with a Mango Balsamic Vinaigrette
CHIPOTLE DUSTED CRAB SALAD
Romaine, grilled corn, black beans, roasted red
pepper, bacon, avocado and manchego cheese
tossed with lime cilantro citronette and served
with plantain chips
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.
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.
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?
and Ice Seviche?
Our Seviche Bar features a daily changing
assortment of fresh Sushi quality seafood that
may be ordered in seven different preparations.
assortment of fresh Sushi quality seafood that
may be ordered in seven different preparations.
- Single: 2 oz tapas size serving
- Double: Any two preparations with your
choice of seafood - Triple: Any three preparations with your
choice of seafood
AVOCADO AND CORN SEVICHE
Marinated with fresh lime, jalapeno, cilantro,
scallions, red onion, avocado, corn and red
pepper, fresh malanga chips.
CALABAZA SEVICHE
Our traditional seviche recipe with the addition of
roasted butternut squash, curry, toasted pepitas
and golden raisins served wiih sweet potato
chips.
FIRE AND ICE
Our traditional seviche recipe prepared in a
spicier version with habanero peppers and
topped with a cool homemade prickly pear
granita.
ASIAN TARTARE
Seasoned with soy sauce, scallions, sesame
oil and capers. Served on sushi rice and nori
rolls with white truffle oil, wasabi mayonnaise,
Tobiko caviar and fried lotus root.
GINGER TATAKI
Quickly seared “a la plancha” to a cool rare and
dressed with toasted garlic ponzu, pickled
ginger, shaved fennel and a drizzle of wasabi
mayo.
CUBAN SUSHI ROLL
Salmon, calabaza, jicama and avocado rolled
inside out, topped with spicy tuna, Sriracha
mayo, ponzu sauce, and malanga straws
JIMMY ROLL
Sliced tempura fried sushi roll, topped with
jumbo lump crab, harissa mayo, avocado,
ginger, and cucumber
CHOICE OF SEAFOOD:
Raw
#1 Ahi Tuna
Scottish Salmon
Hirmasa (Yellowtail)
Conch
Oyster (Seasonal - Market
Price)
Fish of the Day
Raw
#1 Ahi Tuna
Scottish Salmon
Hirmasa (Yellowtail)
Conch
Oyster (Seasonal - Market
Price)
Fish of the Day
Cooked
Shrimp
Octopus
Diver Scallops
Grilled Calamari
Jumbo Lump Crabmeat
($1 add-on)
Something different
Mix and match any two of
the above or try the
Tartare or Tataki recipe
with Filet Mignon
Shrimp
Octopus
Diver Scallops
Grilled Calamari
Jumbo Lump Crabmeat
($1 add-on)
Something different
Mix and match any two of
the above or try the
Tartare or Tataki recipe
with Filet Mignon
Roasted corn and goat cheese polenta
Grilled haricot verts and asparagus
Spanish rice and beans
Garlic mashed red bliss potatoes
HOMEMADE TORTILLA CHIPS AND VEGETARIAN
BLACK BEAN HUMMUS
*Add Guacamole
*Add homemade plantain and malanga chips
CHIPOTLE SHRIMP TEMPURA
Served witgh Grilled Pineapple, Quince & Blood
Orange Couli
MUSSELS CATAPLANA
Traditional Portuguese preparation with Chorizo,
tomato, Alvarinho white wine and garlic, grilled
ciabatta.
PORK EMPANADA
Fried bread dough stuffed with pulled pork and
Queso Blanco, served with a Talara salsa and
harissa mayo
MINI TOSTADAS
Corn tortilla, Queso Blanco, Talara salsa. Your
choice of: Blackened chicken breast, pulled pork
or vegetarian black beans.
BISTEC
Quesadilla-style with your choice of Seared filet
mignon or grilled shrimp with caramelized
onions, sautéed cremini mushrooms and
Jarlsberg cheese on Lavosh crisps.
Flatbreads
WILD MUSHROOM FLATBREAD
Cremini mushrooms, roasted tomato, goat
cheese, kalamata olive and chimichurri sauce
SERRANO FLATBREAD
Serrano ham, spicy garlic oil, roasted tomato,
spinach and queso blanco
SHRIMP FLATBREAD
Chipotle salsa, pineapple, shrimp, scallion and
goat cheese
CHORIZO FLATBREAD
Tomato sauce, red peppadew, fresh basil,
chorizo and manchego cheese
Entrees
CRABMEAT CHILI RELLENO
Jumbo lump crabmeat stuffed Poblano pepper
tempura fried then baked with Queso Blanco,
sundried tomato salsa and black beans and rice
ARROZ CON POLLO
Blackened chicken breast served over Spanish
rice with peas and carrots, grilled asparagus,
saffron aioli and pico de gallo
CARNE ASADA
Grilled marinated skirt steak, served with
mashed Peruvian potato, haricot verts & carrots
with a saffron aioli
VEGETARIAN EMPANADA
Fried bread dough stuffed with chopped
broccolini, red pepper, garlic, onion, tomato, and
queso blanco, served with Cunam
black beans, Spanish rice, fried plantains,
harissa mayo and guajillo pepper coulis
SHRIMP AND GRITS
Wild shrimp, red bell and poblano pepper, apple
wood smoked bacon, sautéed and finished with
sherry and
garlic butter served over roasted corn and goat
cheese polenta
ROPA VIEJA
House braised and shredded beef brisket,
finished with sofrito butter sauce, and served
over coconut rice and
beans with fried plantains
NEW YORK STRIP
Dry rubbed and seared 8 oz. strip steak sliced
and served with red potato and manchego
croquette, grilled broccolini, chive crème fraiche,
guajillo pepper coulis, and chimichurri
TALARA | 615 President Street - Baltimore, MD 21202 | (410) 528.9883 | info@talarabaltimore.com | Blog
Salads
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