tallulahwine

at tallulah, our seasonal menus reflect our pledge to simple, elegant, seasonal food (a farm to table approach). reaching beyond the normal standards our purveyors encourage a healthier lifestyle and are environmentally responsible, practicing sustainable, all natural, and/or organic farming practices.

happy hour bar only 4:30-6:30 daily

oysters, east & west coast.

shallot mignonette,
house cocktail sauce, lemon

bison short rib.

squash pave, marchand de vin, herb gremolata

white asparagus.

capers, walnuts, chive, marjoram gremolata

selection of artisanal cheese.

chef’s choice of cheese and garnishes

green soup.

leeks, haricot verts, broccoli, zucchini, coconut milk

octopus.

village salad, whipped feta, lemon emulsion, herbs

village salad.

tomato, cucumber, red onion, olives, feta, bell pepper, mint, marjoram

wild tiger shrimp.

new orleans barbeque, toasted bread

beet & ricotta.

varietal roast beet, house made ricotta, rocket green, pistachio

WINES BY THE GLASS

barkeep’s choice.
selection of red & white

HANDCRAFTED COCKTAILS

bartenders seasonal speciality.

appetizers

oysters, east & west coast.

shallot mignonette, cocktail sauce, lemon

bison short rib.

squash pave, marchand de vin, herb gremolata

white asparagus.

capers, walnuts, chive, marjoram gremolata

duck sausage.

kale, pickled red onion, mustard demi

wild tiger shrimp.

new orleans barbeque, toasted bread

selection of artisanal charcuterie

chef’s choice of meats and garnishes

octopus.

village salad, whipped feta, lemon emulsion, herbs

selection of artisanal cheese.

chef’s choice of cheese and garnishes

beverage

view our wine & spirits menu here

salads & soup

buratta.

campari tomato, fresh basil, saba, extra virgin olive oil, toasted epi

green soup.

leeks, haricot verts, broccoli, zucchini, coconut milk

salad of seasonal citrus.

romaine hearts, pine nuts, parmigiano reggiano

beet & ricotta.

varietal roast beet, house made ricotta, rocket green, pistachio

village salad.

tomato, cucumber, olives, bell pepper, feta, red onion, mint, marjoram

entrées

sea scallops.

creamy grits, crispy bacon, grapefruit, english pea puree

rohan farms duck breast.

sweet corn, scallion
parsnip purée, agrodolce

michigan rack of lamb.

charred eggplant, sweet bell pepper, tzatziki

seafood risotto.

arborio rice, fruits of the sea, scallion, saffron, lemon, parmigiano reggiano

branzino.

charred broccolini, fingerling potato, squid ink yogurt

salmon.

soy bean puree, roasted carrots, potato, parsnip, dill

wild boar shank.

white wine, rosemary, chive, potato dumpling, baby carrot

lamb belly ragu.

housemade pasta, poached egg, parmegiano reggiano

cavatelli.

beef cheek sugo, mushrooms, creme fraiche, rosemary

tortellini.

house made ricotta, spinach, grape leaves, tomato, goat cheese

gerber’s amish chiken breast.

sage, haricot verts, potato puree, jus lie, charred lemon

9 oz creekstone filet mignon.

white polenta, new onions, baby carrots, bordelaise

creekstone eye of rib loin.

pommes frites, pickled ramp, rocket green, chermoula, fleur de sel

sides

carrots & onions.

tarragon, pistachio

shishito peppers & shiitake mushrooms.

cilantro, scallion, soy vinaigrette

frites.

sea salt, rosemary aioli

foraged mushroom of the day.

chef’s choice of preparation

dessert

chocolate hazelnut croquant.

salted caramel, hazelnuts, coffee ice cream

trio of house made sorbet.

chef’s selection of seasonal flavors

blueberry & rosewater macaron.

glazed blueberries, vanilla bean ice cream, vanilla cookie crumb

black cherry financier

cherry gastrique, toasted almonds, vanilla bean ice cream

liquid desserts

borgo maragliano la caliera.

moscato d asti, italy/piedmont
navarre pineau des charentes rose.

france
felsina.

vin santo chianti classic, italy, 2003
limoncello.

torreglia, italy
hennessy.

cognac vsop

remy martin xo.

cognac, france

delamain.

cognac xo grande champagne
delicate et legere, pale & dry

dow’s 20 year tawny port.
portugal

Loading images...