Culinary Philosophy

There’s an alchemy at play at Renata’s. A delicate thread of joyful intrigue that we call ‘the essence of smoke’. And, like smoke, the allure is hard to define. Our advice is to just let it weave its magic around you, to seduce you with its unique dance – and simply savor every magnificent moment.

With Your Cocktail

Hass avocado, smoked tomato, cilantro, red onion, cotija, lime Add Chicharrones

100% acorn fed Pata Negra, melón, pan con tomate

Piquillo pepper Leche de Tigre, yuzu kosho, red onion, confit sweet potato, potato chips

Patatas bravas, San Marzano tomato, olive, chorizo español

Jalapeño aguachile, watermelon radish

Avocado mousse, charred tomatillo broth, cucumber, crispy shallot

Membrillo jam, marcona almonds, Medjool dates, sour cherry spread

Smoked tomato sauce

Jamón ibérico, Manchego, truffle, polenta fries

Tomato, vinegar, celery, garlic, potato chips

Red oak, romaine, Poblano yuzu dressing, anchovy pangrattato, Parmigiano, sweety drops, Espelette

Compressed watermelon, baby heirloom tomatoes, pistachio jazz, Poblano aguachile, Cotija

Charred & Smoked

Mole verde, Peruvian rice, pickled fresno peppers

Smoked carrot, squash blossom, cannellini bean, zucchini salsa

Green tomato, chimichurri, Cipollini soubise, Brussel sprouts

Jicama and herb salad, crushed fingerling potatoes, al pastor emulsion

For The Table - "Para Compartir"

Served with warm tortillas, verde, roja, & chipotle cashew salsas

Sides to Share

Garlic, lime, cilantro

Sweet corn, lime, sofrito butter, Manchego cheese, corn husk, Kewpie mayonnaise

Smashed fingerling potatoes, Aji Amarillo, queso fresco, cilantro

Field greens, avocado, red wine vinaigrette

Queso Ranchero, micro cilantro

Serrano-oregano butter, hen of the wood mushrooms

Children's Menu

Rice and beans

Dessert

Margarita crema, piloncillo-cinnamon dusted

Chocolate cake, caramel cream and champurrado sauce, whiskey vanilla ice cream

Vanilla cake, Bavarian cream, coconut anglaise

Avocado, strawberry-mango and sangria paletas, fresh macerated berries

Crumble vanilla cookies, dulce de leche and vanilla chantilly, crunch toasted meringue

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
For your convenience, an automatic gratuity of 18% will be added to parties of six or more.
All credit card transactions will appear at an additional 25% of the base amount authorized until fully processed by the Arizona Biltmore.
Retail prices do not include taxes or a 1.929% Historic Preservation Fund charge. Learn more at ArizonaBiltmore.com/Preservation.

Dinner Menu

Culinary Philosophy

With Your Cocktail

Guacamole

Jamón Ibérico de Bellota*

Scallop Tiradito*

Charred Spanish Octopus a la Veracruz

Pacific Northwest Oysters*

Yellowtail Ceviche*

Spanish Cured Meats & Cheeses

Caledonian Blue Shrimp a la Plancha

Basque Sa’ndwich Bites

Mussel Escabeche*

Renata's Caesar

Watermelon Salad

Charred & Smoked

Roasted Chilean Seabass

Tamal

Wagyu Ribeye*

Steelhead Trout*

For The Table - "Para Compartir"

Grilled Branzino*

Mesquite-Smoked Half Jidori Chicken

Cochinita Pibil

Tomahawk & South African Lobster Tail

Smoked Wagyu Brisket*

Caledonian Prawn & Scallop Rossejat*

Sides to Share

Peruvian Rice

Spanish Esquite

Patatas a la Huancaina

Argentine Salad

Rancho El Gordo Black Beans

Warm Fava Beans

Children's Menu

Cheese Quesadilla

Brisket Quesadilla

Wagyu Brisket

Grilled Chicken Breast

Dessert

Renata’s Churros

Chocotorta

Coconut Tres Leches Cake

Paleta Trio

Suspiro Limeño

Table Reservation