Lula Cafe

Fluffy house-made buttermilk pancakes served with warm, pure local maple syrup.

Sautéed tofu and farm vegetables with a savory black sesame and ginger miso sauce, served with roasted house potatoes and artisan toast.

Fluffy scrambled eggs with smoked trout, fresh arugula, aromatic dill, and rich cream cheese, served with house potatoes and toast.

Soft scrambled eggs wrapped in a warm flour tortilla with fresh avocado, ripe tomato, crispy potato, cheddar, and green chile soffritto.

Wholesome farro and quinoa bowl tossed with bitter greens, crisp apple slices, celery, fragrant pecan pesto, and topped with a 9-minute soft-boiled egg.

Crunchy house-made nut and date granola served over creamy house yogurt and topped with fresh seasonal sliced fruit.

Flaky, golden hand pie filled with savory mortadella, braised fennel, and melted Gruyère cheese.

Artisanal chocolate babka infused with Litchi Noir tea, citrusy orange zest, and edible marigold petals.

Moist coconut banana muffin drizzled with rich miso caramel and topped with crunchy banana chips.

Thick-cut seasonal French toast prepared with farm-fresh ingredients and changing chef garnish.

Lula’s famed rotating breakfast sandwich special featuring chef-selected artisan ingredients.

Classic classic soft-curd French omelet crafted with seasonal herbs and artisan cheese fillers.

Daily rotating seasonal soup prepared from scratch using fresh market produce.

Crisp little gem romaine and escarole with celery, sourdough croutons, dill, shaved Parmigiano, and savory anchovy dressing.

Fresh Werp Farms mixed lettuces with crisp sliced radish, white sesame seeds, and a tangy caper vinaigrette.

Warm baked French feta cheese served with marinated olives, fresh cucumber, spicy jalapeño basil oil, and grilled bread.

Grilled sourdough topped with roasted beets, tender baby kale, smoked pecans, red onion, and creamy Blakesville goat cheese.

Chilled wheat noodles in a rich, spicy peanut sauce tossed with marinated tofu, crisp vegetables, fresh herbs, and black sesame.

Roasted turkey breast stacked with sliced avocado, fresh tomato, lettuce, red onion, sprouts, and zesty chile aioli on artisan bread.

Lula's legendary vegetarian sandwich featuring spicy peanut butter, crisp lettuce, juicy tomato, red onion, cucumber, and fresh sprouts.

Aromatic chickpea and fennel stew cooked with green harissa, golden raisins, preserved lemon, fresh arugula, and grilled bread.

Lula's famous bucatini pasta tossed with salty feta cheese, minced garlic, aromatic brown butter, and a warm hint of cinnamon.

Al dente spaghetti cooked with crispy pancetta, queso fresco, and a sweet and spicy chile salsa rosa.

Savoring house-spiced pork sausage patties seared to golden perfection.

Crispy slices of premium Broadbent thick-cut smoked bacon.

Toasted sourdough slices served with house-made seasonal fruit jam.

Crispy, golden skillet-roasted breakfast potatoes seasoned with herbs.

Two farm-fresh eggs cooked to your preference.

Tangy and crunchy house cabbage slaw with a subtle chili kick.

Artisanal chicken sausage sourced locally from Publican Quality Meats.

Tender massaged kale salad tossed in a light lemon-garlic dressing.

Lula's signature moist spiced carrot cake topped with tangy cream cheese frosting.

An assortment of house-baked cookies including lemon lavender crinkle, double chocolate, and pistachio almond.

House-made artisan ice cream with rotating seasonal flavors.

Refreshing dairy-free sorbet made from seasonal ripe fruits.

House-marinated Mediterranean olives seasoned with citrus zest and fresh herbs.

Crispy fried risotto balls flavored with garlic, brown butter, cinnamon, and feta cheese.

Fresh seasonal raw vegetable crudité served with creamy golden beet dip and candied chestnuts.

Scoop of house vanilla ice cream drowned in hot espresso and digestive Amaro liquor.

Selection of artisan cheeses accompanied by candied nuts, fruit mostarda, and seeded crackers.

Scratch-made daily vegetarian and vegan soups, featuring gluten-free recipes.

Little gem romaine, escarole, celery, sourdough croutons, dill, Parmigiano, and anchovy dressing.

Werp Farms lettuces tossed with crisp radishes, white sesame seeds, and caper vinaigrette.

Warm baked French feta cheese with marinated olives, fresh cucumber, jalapeño basil oil, and grilled bread.

Grilled bruschetta topped with roasted beets, baby kale, smoked pecans, red onion, and Blakesville goat cheese.

Classic spaghetti tossed with crispy pancetta, queso fresco, and sweet-and-spicy chile salsa rosa.

Bucatini pasta dressed in garlic, brown butter, crumbled feta cheese, and a gentle dusting of cinnamon.

Pan-roasted chicken served with roasted potatoes, bitter farm greens, panzanella bread salad, and anchovy aioli.

Hearty chickpea and fennel tagine stewed with green harissa, golden raisins, preserved lemon, arugula, and grilled bread.

Six fresh raw oysters served on ice with a delicate rose and mandarin mignonette.

Crispy chickpea flour fries served with smooth nasturtium béarnaise sauce.

House-baked focaccia topped with sweet and sour caramelized onions, wild oregano za'atar, and fresh herb salad.

Crisp winter citrus salad featuring sweet oranges, candied pistachios, Belgian endive, white balsamic, and Pecorino Sardo cheese.

Crispy fried Four Star mushrooms served over a fragrant Marcona almond aillade sauce.

Creamy oat risotto prepared with roasted celery root, fresh rosemary, and toasted hazelnuts.

Fresh chitarra pasta tossed with sweet Dungeness crab, green garlic, kumquat, chili, and toasted almonds.

Pan-seared black bass served with wild mushrooms, tender leeks, wild rice, and a shio koji beurre blanc sauce.

Seared pork secreto served alongside cranberry beans, sweet tangerine, baby carrots, and rich oyster butter.

Curated plate featuring two artisanal goat cheeses, candied nuts, fermented plum, local grapes, and sourdough toast.

Moist spiced carrot cake with rich cream cheese frosting, a long-standing Lula Cafe favorite.

Unique Pecorino cheese cake paired with sour cherry sauce, olive oil ice cream, Sicilian pistachios, and candied Castelvetrano olives.

Decadent chocolate chestnut mousse topped with sunflower praline, blood orange segments, and Barbera wine reduction.

Matcha-infused Spanish churro served with intense black sesame ice cream and vibrant black raspberry sauce.

House-churned artisanal ice cream made with seasonal ingredients.

Dairy-free, fruit-forward sorbet crafted in-house daily.