Tula Bene Menu

Apps

Salads + Soups

pastas

Apps

Antipasto Platter shareable

Spicy capicola, bresaola, porchetta, prosciutto, duck rillettes, olives, figs, charred Padrón peppers, giardiniera, pork pâté, olive bread, local cheeses and stone ground mustard.

CRAB CAKES

Red crab, citrus beurre blanc, pancetta chip and roasted corn.

FRIED CALAMARI

Calamari fried and tossed with fresh parsley, lemon and bone marrow marinara sauce.

PRAWNS

Pancetta wrapped prawns and sun-dried tomato caper relish.

SAUSAGE D’ANGELO

House-made pork sausages. Oven roasted and served with roasted grapes, fried brussels sprouts and bone marrow marinara.

Salads + Soups

WINTER CAESAR

Artisan romaine, mustard infusion, toasted walnuts and gorgonzola dolce.

LEAVES OF THE SEASON

Escarole and arugula tossed with cranberry vinaigrette, radishes, pine nuts, shaved parmesan, focaccia croutons, dried tomatoes, dried cranberries.

LOBSTER BISQUE

House-made bisque with lobster nuggets.

ROASTED BEET SALAD

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

SPINACH SALAD

Maple, pancetta, vinaigrette, roasted Delicata squash and red onion.

TORTELLONI EN BRODO

House-made local wheat tortelloni in a savory parmesan broth with seasonal vegetables. Soup or entrée size.

pastas

CACIO E PEPE PREPARED TABLESIDE

Traditional chitarra pasta tossed with pecorino cheese and black pepper.

LAMB MEZZALUNA

Hand-folded pasta filled with slow cooked lamb. Served with fresh peas, walnuts and lamb sauce with pecorino snow.

GARGANELLE W/ HAZELNUT RAGU

Braised pork, pickled peaches, sun dried tomatoes, rosemary, parmesan.

PAPPARDELLE

Basil pasta, house-made pork ragu, oregano, pecorino and extra virgin olive oil.

LOBSTER CULURGIONES

Hand-folded pasta filled with ricotta and lobster. Served with citrus beurre blanc, lobster foam, micro greans.

SPAGHETTI AND GIANT MEATBALL

Spaghetti, beef meatball slow braised in marinara, parmesan cheese, herbs.

| SIDE OF SAUSAGE D’ANGELO IN ADDITION TO YOUR PASTA. |

Steaks + Chops

WAGYU NEW YORK 8oz

Marrow butter, Maldon salt.

BERKSHIRE PORK CHOP 12oz

Fig and grape agrodolce, smoked honey and balsamic, radicchio and parsley salad.

R+R RANCH BEEF FILET 8oz

Baked potato, broccolini, veal demi.

SIRLOIN STEAK 10oz

Roasted carrots, marrow butter.

NEW YORK STRIP 16oz

Marrow butter, Maldon salt.

LAMB CHOP 12oz

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

BONE-IN RIBEYE 20oz

Charred Padrón peppers, marrow butter, finishing salt.

SKIRT STEAK 8OZ

Marinated skirt steak, goat cheese pasta, blackberry sauce and arugula with anchovy dressing.

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

EntrÉes

THE BENE BURGER

Signature blend of tenderloin, strip loin, brisket, wagyu and oxtail. Topped with pancetta, arugula, tomato jam, pesto aioli and burratta. Served with hand-cut truffle parmesan fries.

BLACK COD

Pan seared and basted with thyme butter, sunchoke puree, crispy thyme and garlic chips.

BRAISED BEEF RIBS

Sweet potato gnocchi, field mushrooms, caramelized onions, gremolata and parmesan.

ROASTED ½ CHICKEN

Prosciutto wrapped, ricotta stuffed chicken, braised swiss chard and cannellini beans, savory chicken jus.

LASAGNA

Fresh made with pork ragu, ricotta and four cheese blend, served in a cast iron pan.

VEAL MARSALA

Classic marsala sauce with parmesan-herb pasta, broccolini, gremolata.

sides

WILD MUSHROOMS

Oven roasted mushrooms, fresh herbs with pecorino and egg yolk.

YUKON GOLD MASHED POTATOES

Roasted garlic, parmesan and parsley.

FRESH LOBSTER TAIL

Sous vide to order and served with citrus beurre blanc.

BROCCOLINI

Fresh broccolini sautéed with garlic and spices in a light pork broth.

BAKED POTATO

Butter, sour cream and chives.

ITALIAN CROCCHETTAS

Deep fried mashed potatoes with marinara, lemon, parsley, thyme, parmesan.

POLENTA

Creamy polenta topped with pork ragu and parmesan.

RISOTTO

Apples, pears, pancetta and butternut squash.

ROASTED APPLES + PEARS

Honeycrisp apple, Bartlett pear, pancetta, shallots and sage.

PARMESAN FRIES

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

OVEN ROASTED VEGETABLES

Roasted baby carrots, fennel, bell peppers.

desserts

BUDINO

Caramelized Valrhona white chocolate pudding, layered with marzipan blondie, strawberry sorbetto, whipped cream, strawberries, marcona almonds.

GIANDUJA & MASCARPONE CAKE

Chocolate and hazelnut biscotti crust, cacao nib and hazelnut tuile, milk chocolate sauce, whipped cream and bruleed bananas.

FLAVORS OF TIRAMISU

Drawing inspiration from the lady fingers of classic tiramisu, we created a coffee and kahlua tres leches cake on a bed of mascarpone and marsala cream, dotted with Chantilly and surrounded by a fragile honey-chocolate tuile.

TORRONE NOUGAT

18 piece box.

RICOTTA FRITTERS

Tossed in house made spice blend, lemon curd and drizzled in honey.

ITALIAN 7 LAYER CAKE

House made almond cake, enhanced with natural colors to represent the Italian flag, with layers of apricot preserves. Finished with a chocolate mirror glaze and garnished with apricot sorbetto.

Menus are subject to change without notice.