Menu

Dinner

At Tula’s we try to source as much food locally as possible. We would to thank Goat Hill Farms, John Jenkins, Heritage Hollow Farms, River Run Farms, Planet Earth Diversified, and various Rappahannock Mushroom Foragers that prefer to remain anonymous for providing us with the freshest ingredients possible.

Starters

Pear and Arugula Salad

Point Reyes Blue Cheese, Walnuts, and Champagne Vinaigrette

7

** Baby Caesar

Baby Romaine, Crostini, and Housemade Caesar Dressing

6

House Salad

With Baby Greens, Cucumber, Tomatoes, and Parmesan Tossed in Champagne Vinaigrette

5

Tasso Ham and Brie Crepes

With a Creole Mustard Aioli

7

Mussels

Sautéed with a Lemon, Roasted Garlic, and Basil Cream

10

Lobster and Avocado

Butter Poached Lobster with Dijon-Dill Cream in a Half Avocado

16** Eating raw or undercooked foods, may be hazardous to your health
*Tula’s Off Main will add a 20% Gratuity to Parties of Six or More*

Entrees

Jambalaya

Traditional: Trinity Vegetables, Shrimp, Chicken, and Andouille SausageVegetarian: Roasted Eggplant, Tomatoes, Zucchini, Onions and a Light Red Creole Sauce

24/21

**Steak Au Poivre

8oz Tenderloin with Peppercorns, Duchess Potatoes and Brandy Reduction Sauce

34

**Osso Bucco

Braised Lamb Shank, Duchess Potatoes and Carrots, Demi Glaze

30

Duck Confit

Mushroom Risotto and Port Wine Demi Glaza

31

Seared Scallops

Florentine Risotto, Roasted Tomatoes, Balsamic Reduction

24

Angel Hair Pasta

Mushroom, Onion, Garlic and Lime Cream SauceAdd Shrimp +8

15

**Tenderloin Salad

Caramelized Onions, Roasted Red Peppers, Point Reyes Bleu, and Homemade Ranch Dressing

16

Local Mushroom Cous Cous

Local Seasonal Mushrooms, Ovendried Tomatoes, and Finished with Truffle Oil