Tula Bene Menu

Appetizers

Appetizers

SALUMI SHAREABLE

Spicy capicola, bresaola, porchetta, rosciutto, duck rillettes, olives, figs, charred Padrón peppers, giardiniera, pork pâté, olive bread and stoneground mustard.

CRAB CAKES

Fresh Dungeness crab, citrus beurre blanc, pancetta chip and roasted corn.

SALMON CARPACCIO

Grappa cured King salmon, fennel & watercress salad, pickled red onion and house-made yogurt.

PRAWNS

Pancetta wrapped prawns and sun-dried tomato caper relish

CHEESE PLATE SHAREABLE

Selection of Ferndale Farmstead and Twin Sisters cheeses, focaccia crisps, fruits, tomato jam, nuts and honey.

PIZZETTA

Handmade dough topped with roasted garlic oil, Ferndale Farmstead cheese, Italian parsley and toasted pine nuts.

Salads

CRAB + HEIRLOOM TOMATO

King crab salad, heirloom tomatoes, avocado foam, house-made ricotta, mâche and house-made savory granola.

ROASTED BEET SALAD

Roasted beets, fresh grapefruit, house-made yogurt, toasted pistachios, red onions, mâche and orange syrup.

BELGIAN CAESAR

Red Belgian endive, artisan romaine, shaved parmesan, preserved lemon, anchovy vinaigrette, roasted garlic croutons and heirloom tomatoes.

LEAVES OF THE SEASON

Mâche tossed with ramps, shaved radishes, house-made focaccia croutons, cherry champagne vinaigrette, cucumbers and heirloom tomatoes.

soups

SPRING MINESTRONE

Fava beans, hand-picked English peas, baby artichokes, leeks and watercress. Finished with Ariadne pure extra virgin olive oil, pea tendrils and pancetta crisp.

HOUSE DAILY SOUP

Ask your server about today’s offering.

pastas

CACIO E PEPE PREPARED TABLESIDE

Traditional chitarra pasta tossed with pecorino cheese and black pepper.

CAMPANELLE

Emmer Farro pasta tossed with ramp pesto, chicken confit and house-made goat cheese.

TAGLIATELLE

Squid ink pasta, smoked oysters, sea urchin sauce and salsa verde.

PAPPARDELLE

Basil dough pasta, house-made Italian sausage ragu, oregano, Parmigiano-Peggiano and Ariadne pure extra virgin olive oil.

RICOTTA GNOCCHI

Preserved lemon, fava bean, hand-picked peas, chili, spring onion, poached egg and Ariadne pure extra virgin olive oil.

LOBSTER RAVIOLI

Sous vide lobster medallions, house-made ricotta, lobster glace “bubble,” citrus beurre blanc and arugula oil.

sides

WHEAT FARRO

Spring peas, asparagus, leeks, Parmigiano- Peggiano and preserved lemon.

YUKON GOLD MASHED POTATOES

Roasted garlic, house-made truffle oil, Parmigiano-Peggiano and herbs.

FRESH LOBSTER TAIL

Sous vide to order and served with citrus beurre blanc.

NETTLE RISOTTO

Bee pollen, lavender, goat cheese and Parmigiano- Peggiano.

PARMESAN FRIES

Hand cut fries. truffle oil, gremolata, Parmigiano- Peggiano.

POLENTA

Creamy polenta topped with our house-made sausage ragu.

WHITE ASPARAGUS & MORELS

White asparagus, morels, tomato-anchovy butter, white wine and garlic.

KING CRAB

Butter poached King crab merus, gremolata, sea salt and black pepper.

SALSIFY GRATIN

Sous vide salsify, toasted pumpkin seeds, Parmigiano-Peggiano, provolone & mozzarella.

BAKED POTATO

Pancetta, bleu cheese, crème fraiche, chives, marrow butter.

Steaks + Chops

AUTHENTIC WAGYU NEW YORK 8oz

Marrow butter and finishing salt.

SOUS VIDE NEW YORK 16oz

Pan-seared medium rare NY steak, potato stack, marrow butter and finishing salt.

LAMB CHOP 10oz

Sunchoke purée, crispy farro, micro herbs and Luxardo cherry reduction.

BONE IN RIBEYE 24oz

Charred Padrón peppers, house butter and finishing salt.

RED WINE BRAISED SHORT RIB

Red wine reduction, caramelized onions, gremolata.

DRY AGED BONE-IN NEW YORK 14oz

Marrow butter and finishing salt.

BERKSHIRE PORK CHOP 12oz

Rhubarb chutney and crispy fried onions.

R+R RANCH BEEF FILET 8oz/12oz

Roasted oyster mushrooms, marrow butter, veal demi and tempura parsley sponge.

SIRLOIN STEAK 10oz

Charred asparagus tips, mint and marrow butter.

| ALL STEAKS + CHOPS ARE OFFERED ALA CARTE, ASK YOUR SERVER WHICH SIDES WOULD PAIR BEST. |

EntrÉes

THE J.T. BURGER

Blend of dry aged striploin, brisket, wagyu and oxtail. Topped with pancetta, arugula, tomato jam, pesto aioli and buratta. Served with hand cut truffle parmesan fries.