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

vietnamese back ribs.

fish sauce vinaigrette, cucumber, scallion, herbs

broccoli fritto.

red ramp green aioli, lemon

selection of artisanal cheese.

chef’s choice of cheese and garnishes

spanish corn chowder.

sweet corn, tortilla, charred poblano, guajillo extract

charred baby octopus.

village salad, whipped feta, lemon emulsion, herbs

wild tiger shrimp.

new orleans barbeque, toasted bread

greek salad.

cucumber, sweetie drops, pickled pepper, baby onion, olives, halloumi

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

vietnamese back ribs.

fish sauce vinaigrette, cucumber, scallion, herbs

broccoli fritto.

ramp green aioli, lemon

seared pork belly.

raspberry anejo glaze, spicy pickled vegetables

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

wine

view our pdf wine menu here

salads & soup

buratta.

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

spanish corn chowder.

sweet corn, tortilla, charred poblano, guajillo extract

salad of seasonal citrus.

romaine hearts, pine nuts, parmigiano reggiano

farro salad.

roasted squash, marinated kale, cranberry, pecan

greek salad.

cucumber, sweetie drops, pickled pepper, baby onion, olives, halloumi

entrées

berkshire pork chop.

black eyed pea ragu, hazelnut romesco, celery slaw

maple leaf farms duck breast.

sweet corn, scallion
parsnip purée, agrodolce

michigan rack of lamb.

charred eggplant, sweet bell pepper, tzatziki

piri piri prawns.

saffron risotto, pomegranate molasses, green onion

branzino.

charred broccolini, fingerling potato, squid ink yogurt

salmon.

cauliflower puree, lyonnaise potato, radish sprouts

spaghetti alla chitarra.

chopped tiger shrimp, uni, leeks, chive salad

lamb belly ragu.

housemade pasta, poached egg, parmegiano reggiano

pimenton tagliatelle.

chestnut “pesto”, shaved chili pepper, parmigiano reggiano

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.

charred cipollini chutney, roasted fingerling potato, chimichurri, sea salt

sides

charred asparagus.

gribiche, tarragon, lemon

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 torte.  

salted caramel, hazelnuts, coffee ice cream

trio of house made sorbet.  

chef’s selection of seasonal flavors

pistachio and raspberry macaron.  

raspberry gastrique, vanilla bean ice cream

blueberry cheesecake 

chocolate cookie crust, fresh blueberries

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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