Rene At Tlaquepaque Menu

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Enduring spot for continental cuisine & fine wines served in a relaxed, upscale environment.

Rene at Tlaquepaque was first opened in 1978, and has remained in continuous operation since that time. Rene offers a variety of dishes inspired by Mediterranean cuisine, and features fresh organic and locally sourced ingredients, as well as the best specialty imports from Spain, Italy, Morocco and France. Rene is the only Sedona restaurant that has been awarded the DiRona Achievement of Distinction in Dining, symbolizing excellence in every aspect of the dining experience. Rene has received the Wine Spectator Award of Excellence for the last 16 years.

When making reservations, feel free to request your favorite dish (even if not on the menu). We can make virtually any special request with 3 days’ notice.

  4.4 – 770 reviews  $$$ • Mediterranean restaurant

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Menu

Menu
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
DINNER 5-9 Beginning
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 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]
DINNER 5-9 Pastas & Risottos
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 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
LUNCH 11-3 Beginnings
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 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
LUNCH 11-3 Sandwiches & Bowls
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 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
LUNCH 11-3 Main Course
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
LUNCH 11-3 Sides
Cauliflower puree
Catalan Spinach
Glazed Carrots
Lavender infused Fingerling Potatoes
Couscous, Dates & Figs
Summer Succotash

… View more

Menu Photos

Order and Reservations

Reservations: opentable.com

Contact Rene At Tlaquepaque

Address: 336 AZ-179, Sedona, AZ 86336

Phone: (928) 282-9225

Website: http://www.renerestaurantsedona.com/

Hours

Wednesday 11AM–3PM, 5–9PM
Thursday 11AM–3PM, 5–9PM
Friday 11AM–3PM, 5–9PM
Saturday 11AM–3PM, 5–9PM
Sunday 11AM–3PM, 5–9PM
Monday 11AM–3PM, 5–9PM
Tuesday 11AM–3PM, 5–9PM

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Tlaquepaque Arts & Crafts Village, 336 State Route 179, Suite B-118, Sedona, AZ, United States, Arizona. (928) 282-9225. [email protected].

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