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Menu

Chef Troy Graves deftly combines his well versed contemporary cuisine with global flavors, reflected in a menu that is as diverse as American culture. An affinity for ethnic cuisines inspires every dish Chef Graves creates, resulting in the contemporary American bistro that is Tallulah.

Appetizers

Spicey Maine Lobster Deviled Eggs 7

Woodland Mushrooms, Prune & Bleu Cheese Tart Watercress & Sherry Vinaigrette 9

Steamed P.E.I. Mussels Pineapple, Thai Chili, Basil and Coconut 9

Buffalo Tartare Red Onions, Capers and Horseradish-Maple Aioli 13

Maryland Crab Cake Truffled Meyer Lemon Preserves 12

Bulgogi-Style Pork Belly and Kimchee 8

"Kona Kampachi" Ceviche Watermelon Soup, Cucumber, Scallions, and Seaweed Salad 13

Artisan Cheeses and Cured Meats Grilled Bread and Mission Fig Compote 10

Foie Gras and Medjool Plum-Basil Coulis 14

Soups

Roasted Sweet Corn Puree Avocado, Jicama, Red Onion, and Ancho Cr�me Fraiche 8

Lobster Bisque Rosemary-Vanilla Flan 10

Salads

Baby Spinach Salad Crunchy Pears, Gold Beets, Spiced Walnuts, Dried Cherry Vinaigrette 8

House Cured Duck Breast and Baby Arugula Maybtag Bleu Cheese and Honey-Peach Vinaigrette 10

Organic Field Greens Ginger-Soy Vinaigrette 6

Entrees

Grilled Marlin Napa Cabbage, Soba Noodles and Mango Ponzu 20

East-Meets-West Steak Frites Peppercorn Crusted Steak, Garlic-Soy Jus & Yuzu-Togarashi Frites 26

Pan Seared Scallops Curried English Pea Risotto 20

Morel Risotto Grilled Scallions and Grana Padano 18

Seared Lamb Loin Grilled Endive, Braised Lamb and Ricotta Ravioli 24

Alaskan Halibut Fava Beans, Strawberries, Pancetta and Balsamic Gastrique 25

Harrisa-Marinated Jumbo Prawns Mint Cous Cous and Serrano-Lime Yogurt 19

Seared Duck Breast Goat Cheese-Duck Confit Spring Roll, Mustard Greens & Kumquat Chutney 23

St. Louis Style Wild Boar Ribs Pettite Potato Salad and Black Pepper Peach Barbeque Saucw 19

Desserts

Chai Creme Brulee 5

Chocolate Peanut Butter Pots de Creme Peanut Brittle 6

Ancho Chile and Chocolate Mousse Roasted Banana Bisque 7

Gingered Blueberry-Apple Crumble Blueberry Ice Cream 6

Pistachio Cheesecake Tart Cherry Compote 7

Sunday Brunch

Talullah Benedict Maine lobster, Prosciutto, Poached Eggs, and Pesto Hollandaise 14

Tofu Benedict Tofu Tempura, Seaweed Salad, Poached Eggs, and Miso Hollandaise 8

Braised Rabbit Skillet Brussels Sprouts, Smoked Bacon, Aged White Cheddar, and Farm Eggs 12

Bacon and Eggs Three Farm Eggs, Applewood Smoked Bacon, and Grilled Tomato 9

Woodland Mushroom Omelette Spinach, Roasted Shallots and Brie Cheese 9

Shrimp Omelette Rock shrimp, Roasted Peppers, Sun-Dried Tomatoes and Goat Cheese 12

Duck Confit Omelette Broccoli, Applewood Smoked Bacon and Cheddar 11

Steak and Eggs Petite Strip Steak, Two Eggs and Yuzu Togarashi Frites 14

Muesli and Vanilla Yogurt with Fresh Berries 8

Grapefruit Cured Salmon and Bagel Capers, Tomato, Red Onion and Cream Cheese 11

Split Pea Puree Curried Cauliflower and Creme Fraiche 7

Baby Spinach Salad Crunchy Pears, Gold Beets, Spiced Walnuts, Dried Cherry Vinaigrette 8

Organic Field Greens Ginger-Soy Vinaigrette 6

Blueberry Chocolate Pancakes with Creme Anglaise 10

Bananas Foster Pancakes 9

Sides

Applewood Smoked Bacon 4

Roasted Potatoes 3

Bagel and Cream Cheese 3

Smoked Pheasant Sausage 5

Venison and Blueberry Sausage 5