Rene At Tlaquepaque Menu (2025 Update)
Welcome to Rene At Tlaquepaque, nestled in the enchanting Tlaquepaque Arts & Crafts Village, Sedona. This intimate dining destination offers an exquisite fusion of French and Mediterranean cuisines, perfect for a romantic evening or a special celebration.
As you peruse the menu, you'll discover delightful options such as the Petite Filet, pan-seared to perfection and paired with black truffle jus, or the succulent Berkshire Pork Shank, which literally falls off the bone. For lighter fare, the Burrata with marinated eggplant or the fresh Tuna Crudo are favorites among patrons.
The ambiance is further enhanced by a carefully curated selection of wines and craft cocktails, making each visit a celebration of flavor and artistry. Rene's commitment to exceptional service and high-quality ingredients ensures an unforgettable culinary experience.
DINNER 5-9 Starting shared plates
Cured Meats & Artisan Cheeses (for 2)
Three cheeses and assorted cured meats, mixed nuts, house mustard, truffle honey, Grisinis bread sticks, pickled vegetables, taralli crackers.
Mezze Vegetables
Curried cauliflower, pickled vegetables, beet hummus, cucumber-yogurt, hydrolettuces falafel, Labneh yogurt balls
Burrata
Imported burrata cheese, pesto, served over marinated eggplant with pine nuts
Smoked Trout Pate
Ruby red trout, onion agrodulce, baby arugula, radish
Roasted Beets
Cumin-caraway infused roasted beets, goat cheese mousse, housemade granola
Steak Tartar
Fresh, prime grade Angus beef, shallots, cured egg yolk, cornichons, American Paddlefish caviar, Worcestershire, mayo, sunchoke chips
Mediterranean Octopus
Charred Spanish octopus, confit baby tomatoes, capers, Kalamata olive powder, paprika oil
Escargot
Classic French escargot, garlic-parsley butter, preserved lemons, grilled baguette
Tuna Crudo
Sushi grade, fresh Saku tuna, yuzu-soy emulsion, avocado mousse, cucumber, serrano chili, wonton crumbles
Roasted Piquillo Peppers
Blue crab stuffed peppers, lemon-chive oil, squid ink vinaigrette
DINNER 5-9 Beginning
DINNER 5-9 Salads
Greek Salad
Imported Feta cheese, vine ripe tomatoes, English cucumbers, mixed peppers, olives, red onion, red wine vinaigrette
Organic Garden Salad
Mixed local greens, radish, avocado, red onion, heirloom tomato carpaccio, shallot vinaigrette
Tuscan Kale
Black kale, sourdough croutons, shaved Grana Padano cheese, anchovy vinaigrette
Nikkei Salad
Baby bok choy, Napa cabbage, carrots, scallions, Soba noodles, cashew-soy emulsion, sesame seeds [Gluten free on request]
Cacio e Pepe
Chitarra pasta, Tellicherry peppercorn, Pecorino Romano cheese, black truffle
Short Rib Agnolotti
Braised Angus short rib stuffed pasta, oyster mushrooms, horseradish, braising liquid. Parmigiano Reggiano cheese
Paccheri alla Norma
Organic paccheri pasta, eggplant, pine nuts, ricotta salata, San Marzano tomatoes
DINNER 5-9 Pastas & Risottos
DINNER 5-9 Main Course
Roasted Half Chicken
Semi-boneless brined organic chicken, lavender oil infused fingerling potatoes, salsa verde, charred scallions
Mushroom Strudel
Locally foraged wild mushrooms and duxelles. Baked in vegan pastry and served with local farmer's market vegetables
Berkshire Pork Shank
Slow roasted pork shank (fall off the bone), onion agrodulce, Catalan spinach, shaved fennel
Kvaroy Arctic Salmon
Rosemary basted sustainable salmon, summer succotash, pickled green tomato-chili relish
Chilean Sea Bass
Panko-fennel pollen crusted seabass, tomato-saffron sauce, warm potato kale
Colorado Rack of Lamb
(For one person or two persons) Pan-roasted Colorado lamb, Kalamata olive yogurt, couscous with dates and figs, charred eggplant puree. (Carved tableside for two. Single portion available)
Tomahawk Steak (for 2 people)
32 oz. Prime, bone-in ribeye, gorgonzola butter, aged balsamic glazed Cipollini onions. Carved tableside.
Petite Filet
Pan-seared prime tenderloin, black truffle jus, cauliflower puree, glazed carrots
Burrata (GF on request)
Imported burrata cheese, pesto, marinated eggplant, pine nuts
Picnic Board (For 2 people)
Proscuitto di Parma, salami, mortadella with pistacchio, pickled vegetables, assortment of three cheeses
Roasted Beets (GF on request)
Cumin-carraway infused roasted beets, goat cheese mousse, house-made granola
Steak Tartare (GF on request)
Fresh prime grade Angus beef, shallots, cured egg yolk, cornichons, shallots, American Paddlefish caviar
Mediterranean Octopus (GF on request)
Charred Spanish octopus, fingerling potatoes, confit of baby tomatoes, capers, Kalamata olive powder, paprika oil
Escargot
Classic French escargot, garlic-parsley butter, preserved lemon
Tuna Crudo
Sushi grade fresh Saku tuna, yuzu-soy emulsion, avocado mousse, cucumber, serrano chili, wonton crumbles
LUNCH 11-3 Beginnings
LUNCH 11-3 Salads
Greek Salad (GF & Vegan on request)
Imported feta cheese, vine ripe tomatoes, English cucumbers, mixed peppers, olives, red onion, red wine vinaigrette
Organic Garden Salad (GF & Vegan on Request)
Mixed locally sourced greens, radish, avocado, red onion, heirloom tomato, shallot vinaigrette, shaved Parmesan cheese
Tuscan Salad (GF on request)
Black kale, sourdough croutons, shaved Grana Padano cheese, Caesar dressing
Oriental Salad (GF & Vegan on request)
Baby bok choy, Napa cabbage, scallions, Soba noodles, cashew-soy emulsion, sesame seeds
LUNCH 11-3 Salad Add-ons (Additional charge)
Tofu Chicken Grilled Shrimp Salmon Steak
Falafal bowl (GF on request)
Hand-crafted falafal, chickpea salad, garlic-tahini sauce, feta cheese, saffron rice, pita bread
Poke Bowl (GF on request)
Sushi grade tuna and salmon, sticky rice, Asian slaw, wakame, sesame seeds
Butcher's Burger
Short rib, sirloin & brisket blended patty, sharp cheddar cheese, applewood smoked bacon, tomato, red onion, lettuce, Duke's mayo, dill pickle, brioche bun
California Chicken Sandwich
Grilled organic chicken breast, applewood smoked bacon, avocado, pepper jack cheese, alfalfa sprouts, Duke's mayo, on ciabatta bread
Spiced Lamb Flatbread (GF on request)
Braised pulled lamb shoulder, tzaziki sauce, harissa-chickpeas, onion, tomato, grilled Naan bread, za'atar (spice)
Short Rib Grilled Cheese Sandwich
Seven-hour braised Angus beef, pickled red onion, chive-goat cheese, multigrain Noble bread
Italian Panini
Grilled eggplant, burrata cheese, baby arugula, pesto, on a toasted baguette
LUNCH 11-3 Sandwiches & Bowls
LUNCH 11-3 Pastas & Risottos
Cacio E Pepe
Chitarra pasta, Tellicherry peppercorn, Pecorino Romano, black truffle
Buccatini al Pomodoro
San Marzano tomato sauce, fresh basil, Parmigiano Reggiano
Pappardelle alla Bolognese
Pork and beef ragu, fresh basil, pine nuts, Grana Padano cheese
Wild Mushroom Risotto (GF on request)
Aged acquerello rice, wild mushrooms, baby arugula, Parmigiano Reggiano
Roasted Half Chicken (GF on request)
Semi-boneless brined organic chicken, lavendar infused fingerling potatoes, salsa verde, charred scallions
Mushroom Strudel (Vegan on request)
Locally foraged wild mushrooms duxelles, baked in a vegan pastry and serve with local farmer's market vegetables
Kvaroy Arctic Salmon (GF on request)
Rosemary basted sustainable salmon, summer succotash, pickled green tomato-chili relish
Chilean Sea Bass (GF on request)
Panko-fennel pollen crusted sea bass, tomato-saffron sauce, warm kale-pesto
Grilled Skirt Steak (GF on request)
Prime Angus beef, Guasacaca sauce (avocado salsa), hand-cut steak fries