Dinner Menu

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
Jamón Ibérico de Bellota*
100% acorn fed Pata Negra, melón, pan con tomate
Chef Selection Oysters*
Sour orange mignonette, micro cilantro
Sea Bass & Blue Crab Ceviche*
Cucumber, red onion, pineapple, pepita, passion fruit leche de tigre, chili oil
Chef's selection of fresh chilled seafood
Charred Spanish Octopus a la Veracruz
Patatas bravas, San Marzano tomato, olive, chorizo español
Heirloom Tomato & Burrata*
Sherry vinegar, marcona almond, jamon iberico, micro cilantro
Yellowtail Ceviche*
Avocado mousse, charred tomatillo broth, cucumber, crispy shallot
Spanish Cured Meats & Cheeses
Membrillo jam, marcona almonds, Medjool dates, sour cherry spread
Caledonian Blue Shrimp a la Plancha
Smoked tomato sauce
Basque Sa’ndwich Bites
Jamón ibérico, Manchego, truffle, polenta fries
Camarón Fundido
Spicy mezcal tomato sauce, Argentine red shrimp, queso Oaxaca, chorizo, crostini
Renata's Caesar
Red oak, romaine, Poblano yuzu dressing, anchovy pangrattato, Parmigiano, sweety drops, Espelette
Watermelon Salad
Compressed watermelon, baby heirloom tomatoes, pistachio jazz, Poblano aguachile, Cotija

Charred & Smoked

Roasted Chilean Seabass
Mole verde, Peruvian rice, pickled fresno peppers
Wagyu New York Strip*
14oz Westholme Wagyu, mushroom conserva, romesco, charred asparagus, marcona almond, truffle espuma
Enmolada de Calabaza
Yellow corn tortilla, mole negro, Delicata squash
Steelhead Trout*
Jicama and Pineapple Salad, Chimichurri Crushed Fingerlings, Mezcal Cream
Pollo Pibil
24 hour brine, Achiote rub, guasacaca, pickled red onion, pepita

For The Table - "Para Compartir"

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

Grilled Branzino*
Cochinita Pibil
Tomahawk & South African Lobster Tail
Smoked Wagyu Brisket*
Caledonian Prawn & Scallop Rossejat*

Sides to Share

Peruvian Rice
Garlic, lime, cilantro
Spanish Esquite
Sweet corn, lime, sofrito butter, Manchego cheese, corn husk, Kewpie mayonnaise
Crispy Polenta
Manchego, spanish chorizo, romesco
Argentine Salad
Field greens, avocado, red wine vinaigrette
Jalapeño Mashed Potato
Yukon gold potato, brown butter
Black Beans
Queso Ranchero, micro cilantro
Warm Fava Beans
Serrano-oregano butter, hen of the wood mushrooms
Charred & Smoked Carrot
Charred Thumbelina’s, smoked carrot puree, coconut milk, salsa verde, pepitas

Children's Menu

Cheese Quesadilla
Rice and beans
Brisket Quesadilla
Rice and beans
Wagyu Brisket
Rice and beans
Grilled Chicken Breast
Rice and beans


Renata’s Churros
Margarita crema, piloncillo-cinnamon dusted
Coconut Cheesecake
Burnt AZB Honey Cream, Strawberry-Tequila Gelee, Fire Roasted Jalapeño Ice Cream
Roasted Sweet Corn & Sea Salt Panna Cotta
Brown Butter Cake Croutons, Chipotle-Lime Meringue
Dulce de Leche Crème Brûlée
Brown Butter Cake Croutons, Chipotle-Lime Meringue
Chocolate Kahlúa Cake
Dark Chocolate Cremeux and White Chocolate Cream Coffee Foam, Smoked Sugar Caramel, Roasted Hazelnuts

*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.

Table Reservation

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