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

panko sweetbreads.
spinach sauce, glazed vegetables, panko, bacon, herbs

zucchini fritto.
tzatziki, lemon, egg

selection of artisanal cheese.
chef’s choice of cheese and garnishes

apple cider soup.
fresh apples, onion, olives, feta, mint, cider vinaigrette

village salad.
tomato, cucumber, red onion, olives, feta, bell pepper, mint, marjoram

wild tiger shrimp.
new orleans barbeque, toasted bread

octopus.
village salad, whipped feta, lemon emulsion, herbs

endive & pear salad.
belgian endive, ricotta salata cheese, pear, sherry vinaigrette

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
panko sweetbreads.
spinach sauce, glazed vegetables, panko, bacon, chive
zucchini fritto.
tzatziki, lemon, egg
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

 

burrata.
campari tomato, fresh basil, saba, extra virgin olive oil, toasted epi
apple cider soup.
fresh apples, onion, coconut milk, cider vinaigrette
caesar salad.
anchovies emulsion, cured egg yolk, croutons, pickled white anchovies, parmigiano reggiano
endive & pear salad.
belgian endive, riccota salata cheese, pear, sherry vinaigrette, roasted pepitas
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
bison short rib.
sweet potato puree, marchand de vin, herb gremolata
seafood risotto.
arborio rice, fruits of the sea, scallion, saffron, lemon, parmigiano reggiano
branzino.
charred broccolini, fingerling potato, squid ink yogurt
salmon.
fregola sarda, basil pesto, spicy tomato jam, microgreensl
berkshire pork chop.
korean barbeque, rice pudding, peanuts, cilantro, scallion
lamb belly ragu.
housemade pasta, poached egg, parmegiano reggiano
cacio e pepe. 
housemade linguine, butter, black pepper, parmigiano reggiano
tortellini.
housemade 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
steak & frites.
pommes frites, chermoula, fleur de sel

sides

 

white asparagus.
capers, walnuts, chive & marjoram gremolata
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



 

 

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