Talara - Nuevo Latino Bistro

Dinner Menu

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Tapas

Seviche

Nuevo Latino Sushi

Mid-Plates

Sides

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(.pdf format - 1 Megabyte)

TAPAS

HOMEMADE TORILLA CHIPS AND VEGETARIAN BLACK BEAN HUMMUS

*Add Guacamole
*Add homemade plantain and malanga chips

CHIPOTLE SHRIMP TEMPURA

Served with Grilled Pineapple, Quince & Blood Orange coulis

WILD MUSHROOM FLATBREAD $10

Shitake, Oyster and Portobello mushrooms, roasted tomato, goat cheese, mixed olives and cilantro pesto

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MUSSELS CATAPLANA $9

Traditional Portuguese preparation with Chorizo, tomato, Alvarinho white wine and garlic, grilled ciabatta

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PORK EMPANADA $9

Fried bread dough stuffed with pulled pork and Queso Blanco, served with a Talara salsa and harissa mayo

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MINI TOSTADAS $8

Corn tortilla, Queso Blanco, Talara salsa. Your choice of: Blackened chicken breast (seen above), pulled pork or vegetarian black beans

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BISTEC $10

(with shrimp)

(with filet mignon)

Served quesadilla-style with your choice of seared filet mignon or grilled shrimp with caramelized onions, sauteed mushrooms and Jarlsberg cheese on Lavosh crisps

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NUEVO LATINO SUSHI

CUBAN SUSHI ROLL $12

Salmon, calabaza, jicama and avocado rolled inside out, topped with spicy tuna, Sriracha mayo, ponzu sauce, and malanga straws

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JIMMY ROLL $12

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

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TUNA CRUDO

#1 grade ahi tuna sashimi style with sea salt, cracked black pepper, extra virgin olive oil, lemon juice, and aged balsamic served with a citrus arugula salad

SEVICHE

Our Seviche Bar features a daily changing assortment of fresh sushi-quality seafood* that may be ordered in seven different preparations.

Single: 2 oz tapas size serving - $8

Double: Any two preparations with your choice of seafood - $15

Triple: Any three preparations with your choice of seafood - $21

AVOCADO AND CORN SEVICHE
Marinated with fresh lime, jalapeno, cilantro, scallions, red onion, avocado, corn and red pepper, fresh malanga chips

CURRIED TROPICAL FRUIT SEVICHE
Marinated with fresh lime, cilantro, jalapeno pepper, scallions, red onion, green curry and fresh seasonal tropical fruits, served with fresh plantain chips

FIRE AND ICE SEVICHE

Our traditional seviche recipe prepared in a spicier version with habanero peppers and topped with a cool homemade prickly pear granita

ASIAN TARTARE SEVICHE

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 SEVICHE
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

CHOICE OF SEAFOOD:

Raw Choices:

#1 Ahi Tuna
Scottish Salmon
Hiramasa (Yellowtail)
Bahamian Conch
Oyster (Seasonal)
Fish of the Day

Cooked Choices:

Shrimp
Octopus
Diver Scallops
Grilled Calamari
Jumbo Lump Crabmeat ($1 add-on)

For something different:

Mix and match any two of the above ($1 add-on)

Or try the Asian Tartare, Tiradito or Ginger Tataki recipe with Filet Mignon!

The Origin of Seviche: 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 Chimu 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 it's preparation.

ENTREES

PAELLA MARISCOS $18

Traditional Spanish saffron rice dish with bell peppers, Chorizo, diver scallop, shrimp, calamari and mussels

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CHIMICHURRI FILET MIGNON $19

Wild mushroom saffron risotto, grilled asparagus and Tempranillo demi glace

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CHILI RUBBED SALMON $16

Grilled papas a la Huancaina, grilled haricot verts and pico de gallo

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CHORIZO WRAPPED DIVER SCALLOPS $18

Roasted corn and goat cheese polenta, wilted spinach and mojo criollo

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CRABMEAT CHILI RELLENO $16

Jumbo lump crabmeat stuffed Poblano pepper tempura fried then baked with Queso Blanco, sundried tomato salsa and black beans and rice

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PAN SEARED RED SNAPPER $17

Seared skin on, served over coconut lime sticky rice, with grilled squash, zucchini, red pepper and a papaya seed aioli

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ARROZ CON POLLO $14

Blackened chicken breast served over saffron rice with peas and carrots, grilled asparagus, saffron aioli and pico de gallo

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CARNE ASADA

Grilled marinated skirt steak, served with mashed Peruvian potato, haricot verts & carrots with a saffron aioli

VEGETARIAN ENCHILADA

Wild mushrooms, roasted tomato, and spinach wrapped in a corn tortilla served with white rice, peas, carrots, and aji amarillo cheese sauce, pico de gallo, and guacamole

SHRIMP AND GRITS

Spicy butter sauce with bacon, served over roasted corn and goat cheese polenta

ROPA VIEJA

Shredded Beef Brisket, served with a citrus tomato sauce, served over coconut rice & beans, with fried plantains

ENSALADAS

TALARA ENSALADA $7