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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

Guacamole
Hass avocado, smoked tomato, cilantro, red onion, cotija, lime
Jamón Ibérico de Bellota*
100% acorn fed Pata Negra, melón, pan con tomate
Scallop Tiradito*
Piquillo pepper Leche de Tigre, yuzu kosho, red onion, confit sweet potato, potato chips
Charred Spanish Octopus a la Veracruz
Patatas bravas, San Marzano tomato, olive, chorizo español
Pacific Northwest Oysters*
Jalapeño aguachile, watermelon radish
Plateau de Mariscos
South African lobster tail, oysters, crab, shrimp, scallops, mussels
1oz “Antonius Oscietra” Caviar
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
Mussel Escabeche*
Tomato, vinegar, celery, garlic, potato chips
Tijuana Caesar
Little gem lettuce, cotija cheese, Parmigiano, Anchovy Pangrattato
Crisp Radish Salad
Radish greens & sprouts, cotija, thyme-cured cherry tomatoes, cilantro dressing
Grilled Stone Fruit Salad
Fall greens, smoked requesón, peach vinaigrette

Charred & Smoked

Roasted Chilean Seabass
Mole verde, Peruvian rice, pickled fresno peppers
Tamal
Smoked carrot, squash blossom, cannellini bean, zucchini salsa
Steelhead Trout*
Jicama and herb salad, crushed fingerling potatoes, al pastor emulsion
Wagyu Ribeye*
Green tomato, chimichurri, Cipollini soubise, Brussel sprouts

For The Table - "Para Compartir"

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

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
Garlic, lime, cilantro
Warm Fava Beans
Serrano-oregano butter, hen of the wood mushrooms
Rancho El Gordo Black Beans
Queso Ranchero, micro cilantro
Argentine Salad
Field greens, avocado, red wine vinaigrette
Spanish Esquite
Sweet corn, lime, sofrito butter, Manchego cheese, corn husk, Kewpie mayonnaise
Patatas a la Huancaina
Smashed fingerling potatoes, Aji Amarillo, queso fresco, cilantro

Children's Menu

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

Dessert

Renata’s Churros
Margarita crema, piloncillo-cinnamon dusted
Chocotorta
Chocolate cake, caramel cream and champurrado sauce, whiskey vanilla ice cream
Coconut Tres Leches Cake
Vanilla cake, Bavarian cream, coconut anglaise
Paleta Trio
Avocado, strawberry-mango and sangria paletas, fresh macerated berries
Suspiro Limeño
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.

Table Reservation