Beginnings
The Master Class…Six Artisan Cheeses $25
candied nuts, honey, house-made jam and a little lesson plan
Fresh Baked Cheddar-Chive Biscuits and Salted Honey Black Pepper Butter $8
Curried Apple & Butternut Squash Soup $13
goat cheese harissa whip, aromatic fresh mint and basil
The ‘Garden’ Salad $15
balsamic vinaigrette, walnuts, butterscotch pears, and baked herb breadcrumb goat cheese
Line Caught Tuna Crudo $18
pickled jalapeño-fennel escabeche, radishes, basil, puffed quinoa and black garlic syrup
Talula’s Fig “Pizza” $18
crispy green meadow bacon & sweet onions, whipped ricotta and parmesan
Rosemary Scented Pappardelle $24
kennett square mushrooms, fresh oregano, winter truffle garlic crumb
Late Harvest Butternut Squash Risotto $22
crushed hazelnuts, brown butter vinaigrette, parmesan
Entree
Talula’s Fried Chicken Dinner $33
maple butter cornbread, sage scented gravy, and smokey southern greens
Seared Sea Scallops $34
cauliflower purée, ginger, black kale, garlic herb relish, lime broth, sesame quinoa crumble
Pan-Fried Branzino Filet $33
braised winter spinach, blood orange, almonds, green olive & herb salsa verde
Red Wine Glazed Beef Short Rib $38
parmesan polenta, roasted red onion, smoked parsnips, and aged balsamic
Roasted Salmon $32
brussels, apples and cabbage with blackening spice; whipped potato, golden ale and mustard jus
House-made Ricotta Ravioli $26
arugula-basil pesto, slow roasted cherry tomatoes, toasted pine nuts and ricotta salata
Chef-Curated Veggies and Farm Grains $26
roasted seasonal vegetables, quinoa and bulgur, vegetarian or vegan
Sides
Cornbread and Pennsylvania Maple Butter $6
Roasted Beets $8
walnuts, herbs, ricotta and orange zest
Fried Local Red Bliss Potatoes $8
shishito peppers, buttermilk-caper aioli
Fried Brussels Sprouts $8
ancho chile aioli & lime candied pepita seeds