Tula Bene Menu

Appetizers

Salads

Soups

Appetizers

Salumi shareable

Spicy capicola, bresaola, porchetta, prosciutto, 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.

SAUSAGE D’ANGELO

Custom blend of spiced pork sausages made in house. Pan seared and served with braised white beans and arugula.

PIZZETTA

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

Salads

LOBSTER + HEIRLOOM TOMATO

Maine Lobster salad, heirloom tomatoes, avocado foam, house-made ricotta, spinach and house-made savory granola.

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.

WINTER CAESAR

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

LEAVES OF THE SEASON

Spinach and arugula tossed with cranberry vinaigrette, toasted pistachio, goat cheese, focaccia croutons, vine-ripened tomatoes, roasted and dehydrated cranberries.

Soups

LOBSTER BISQUE

House-made bisque with lobster nuggets.

HOUSE 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.

LAMB MEZZALUNA

Braised lamb pasta, fresh peas, walnuts and lamb sauce with pecorino snow.

PAPPARDELLE

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

PAPPARDELLE W/HAZELNUT RAGOUT

Pork, Mushroom, Poached Egg and Marjoram.

LOBSTER RAVIOLI

House-made ricotta and citrus beurre blanc.

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

Steaks + Chops

AUTHENTIC WAGYU NEW YORK 8oz

Marrow butter, finishing salt.

NEW YORK STRIP 16oz

Sous vide or grilled to order with marrow butter and finishing salt.

LAMB CHOP 12oz

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

BONE-IN RIBEYE 20oz

Charred Padrón peppers, marrow butter, finishing salt.

24 HOUR RED WINE BRAISED SHORT RIB

Red wine reduction, caramelized onions, gremolata (LIMITED AVAILABILITY).

30 DAY DRY-AGED NEW YORK 14oz

Medium rare with marrow butter, finishing salt.

BERKSHIRE PORK CHOP 12oz

Delicata Squash, housemade cranberry conserva.

R+R RANCH BEEF FILET 8oz/12oz

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

SIRLOIN STEAK 10oz

Charred asparagus tips, mint, 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 strip loin, brisket, wagyu and oxtail. Topped with pancetta, arugula, tomato jam, pesto aioli and buratta. Served with hand-cut truffle parmesan fries.