Comfortable, smart, unpretentious, often whimsical and adamantly fresh only begin to describe the cooking at Tallula under
Executive Chef Robert Rubba. From the pristine fish and locally sourced beef to the unusual farmstead cheeses and deeply satisfying charcuterie, Robert has painsta-kingly crafted a menu based on the finest possible ingredients. His deceptively simple style then telegraphs the purity and provenance of these ingredients on the plate. The results are clean and complex, intense and delicious.
Menu Links below will open PDF files.