Lula Cafe menu — United States

Crispy chickpea flour fries served with a creamy herb-infused sauce.

This snack features focaccia bread topped with sweet and sour onions, wild oregano za'atar, and a fresh herb salad.

Tender baby corn sautéed in tarragon butter, served with black raspberry and a savory pascualino cheese sauce.

This small plate features watermelon and sweet peppers paired with Marisa cheese, tarragon, dates, and black olives.

Tender grilled baby squash served with a bright yuzu dressing, crunchy candied almonds, fresh green coriander, and sweet preserved apricots.

This salad features heirloom tomatoes served with pickled sweet cherries, a savory oregano vinaigrette, aged mimolette cheese, and a garnish of fresh herbs and edible flowers.

This small plate features coal-roasted eggplant topped with smoked trout, fresh nectarine, shishito peppers, and trout roe.

This savory sweet corn custard is served with braised Romano beans, fresh peaches, and a garlic scape harissa sauce.

Radiatori pasta tossed with sweet Sungold tomatoes, savory anchovies, salty pecorino cheese, fresh basil, and a tangy eggplant agrodolce.

This pan-seared Mediterranean sea bream is served with chanterelle mushrooms, patty pan squash, mandarin orange, and a bright Italian salsa verde finished with a rich butter sauce.

This Wagyu bavette steak is served with roasted brassicas from Nichols Farm, grapes, horseradish, and a savory charcuterie-style sauce.

A block of baked feta cheese served with marinated olives, cucumber, jalapeño basil oil, and grilled bread.

Toasted bread topped with baby kale, smoked pecans, red onion, and creamy goat cheese from Blakesville Creamery.

A crisp salad of romaine and escarole with celery, sourdough croutons, fresh dill, parmesan cheese, and a savory anchovy dressing.

A fresh mix of local greens and radish, served with white sesame seeds and a tangy caper vinaigrette.

Spaghetti tossed with savory pancetta, crumbled queso fresco, and a sweet and spicy tomato-cream sauce.

Bucatini pasta tossed in a savory brown butter and garlic sauce, finished with a touch of cinnamon and crumbled feta cheese.

This North African-inspired stew features chickpeas and fennel seasoned with spicy green harissa, sweet golden raisins, and preserved lemon, served with arugula and grilled bread.

Roasted chicken served with a potato and bitter green bread salad, anchovy-flavored mayonnaise, and savory pan juices.

A savory-sweet cheese cake served with balsamic-marinated strawberries, olive oil gelato, crushed pistachios, and crispy fried capers.

This dessert features a honey-flavored frozen mousse topped with a sesame caramel sauce, a hint of pink peppercorn, and bee pollen.

A moist spiced cake made with grated carrots and topped with a creamy frosting.

A scoop of espresso-flavored ice cream served with a pour of Averna amaro liqueur.

This dessert features a trio of ice cream flavors: chocolate with red wine and cacao nibs, apricot goat cheese, and London fog stracciatella.

A refreshing trio of chilled fruit and tea-infused sorbets featuring strawberry hibiscus, Thai tea, and cucumber lime flavors.

This dessert features compressed peaches served with sweet corn cream, an aged cheddar crème caramel, and crunchy popped sorghum.