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Tzatziki, lemon, egg.
Village salad, whipped feta, lemon emulsion, herbs.
Creekstone tenderloin, frisee, EVOO, sun-dried tomato.
Shallot mignonette, cocktail sauce, lemon.
New Orleans barbeque, toasted bread.
Chef's choice of cheese and garnishes.
Applewood smoked bacon, escabeche vegetables.
Chef's choice of meats and garnishes.
Orange segment, raspberries, Pecorino Romano, radish, roasted pepitas, honey mustard dressing.
Anchovies emulsion, cured egg yolk, croutons, pickled white anchovies, parmigiano reggiano.
Peaches, saba, mint, extra virgin olive oil, toasted epi.
Onion soubise, green asparagus, charred young corn, blackberry coulis.
Corn pudding, plums, crispy bacon, campari tomato.
Sweet potato puree, marchand de vin, herb gremolata.
Creamy spinach, bordelaise, baby carrot, microgreens.
Pommes frites, chermoula, fleur de sel.
Little neck clams, garlic, herb panko.
Broccolini, lemon honey vinaigrette, smoked eggplant mousse.
Housemade ricotta, thyme, carrot puree, confit tomato, basil oil.
Housemade linguine, butter, black pepper, parmigiano reggiano, Pecorino Romano.
Honey, sriracha, bacon fat, walnuts.
Sea salt, rosemary aioli.
Menu for Tallulah Wine Bar and Bistro provided by Allmenus.com
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