Talula's Garden

Warm, fluffy cheddar and chive biscuits served with a decadent salted honey black pepper butter.

Silky roasted butternut squash soup finished with crumbled feta, precise apple brunoise, Turkish Urfa pepper, fresh rosemary, and toasted pecans.

Savory spiced carrot and sunflower seed hummus topped with slivered snap peas, crumbled feta, fresh mint, leek pistou, and crisp flatbread.

Vibrant roasted beets paired with juicy fresh orange segments, fluffy whipped ricotta, peppery arugula, and a toasted almond-white balsamic vinaigrette.

Pillow-soft hand-rolled ricotta gnudi tossed with kale and sunflower seed pesto, bright Meyer lemon purée, frizzled leeks, and a crispy parmesan frico.

Savory oven-baked meatballs simmered in rich pomodoro sauce, topped with grated parmesan, fresh garlic, and oregano, served alongside warm garlic bread.

Crisp salad greens tossed with sweet moondrop grapes, fig jam, hazelnut crunch, and a warm, golden goat cheese croquette.

Bubbly hot spinach and artichoke dip baked with sweet shallots and crunchy garlic breadcrumbs, served with fresh lemon and olive oil crostini.

Pan-seared salmon paired with silky whipped miso carrots, tender bok choy, shiitake mushrooms, ginger beurre blanc, and a crunchy sesame crumble.

Thick bone-in pork chop smoke-roasted to perfection, served over creamy cheddar grits with roasted shishitos, poblanos, red onions, and chipotle beurre fondue.

Seared Mediterranean branzino served over flash-fried cauliflower, smooth white bean purée, Italian herb-caper salsa verde, citrus, and shaved fennel.

Artisanal ricotta ravioli served in an earth-rich Kennett Square mushroom sauce with wilted Swiss chard, sage, and crunchy rosemary breadcrumbs.

Prime house-butchered Black Angus strip steak crusted with cracked pepper and sun-dried tomato, accompanied by charred green beans and wild mushroom sauce.

Whole cauliflower brushed with aromatic turmeric, served in a golden coconut curry with tender chickpeas, red quinoa, and a crisp fresh herb & apple salad.

Crispy fried Brussels sprouts tossed in tamari, sesame, spicy sambal, Korean pear, and fresh shredded cabbage.

Ultra-creamy whipped potatoes folded with fresh rosemary and aromatic smoked sea salt butter.

Golden fingerling potatoes roasted crispy in beef tallow, served with a rich truffled-herb ranch dipping sauce.

Skillet-baked cornbread studded with pepper jack cheese and slivered scallions, served with sweet chipotle honey butter.

Crispy flash-fried cauliflower florets tossed with a sweet and tangy caper-raisin salsa verde alla Piemontese.

Four thick-cut bacon strips glazed with a caramelized sweet and spicy sriracha maple coat.

Flaky warm scones crusted in everything bagel spice, served with whipped herb cream cheese, pickled red onions, and cornichons.

Golden brioche French toast sticks served with banana butterscotch sauce, cinnamon toast crunch granola, and fresh whipped cream.

Warm mini donuts dusted with coffee-infused sugar, served with rich coffee caramel sauce and vanilla bean whipped cream.

Flaky mini chocolate croissants served warm with whipped Nutella, coffee caramel, and toasted candied hazelnuts.

Curated collection of artisanal Sunday cheeses accompanied by candied nuts, wildflower honey, fresh seasonal berries, and crisp lavash crackers.

Warm gluten-free banana chocolate chip muffins topped with crunchy pecan streusel, caramel drizzle, and whipped butter.

Eggs poached in a simmering spiced tomato and bell pepper stew, topped with crumbled feta, fresh mint, cilantro, and warm toasted ciabatta.

House-smoked salmon benedict on toasted english muffin with soft-poached eggs, lemon-dill hollandaise, served with crispy brunch potatoes and greens.

Crispy buttermilk fried chicken paired with a warm waffle, slivered fresh apples, smoked maple syrup, and hot sauce whipped butter.

Fluffy griddled lemon poppyseed pancakes topped with tart raspberry maple syrup, lemon buttercream, and vanilla almond streusel.

Baked farm egg frittata filled with fresh spinach, zucchini, tomatoes, and feta, finished with arugula pesto, side salad, and crispy breakfast potatoes.

Three egg omelette stuffed with local Kennett Square mushrooms, hearty spinach, fresh herbs, and melted alpine cheeses, served with crispy potatoes and greens.

Custom-blend beef burger topped with English Cotswold cheese, Guinness stout braised onions, horseradish dijonnaise, greens, and served with crispy potatoes.

Toasted slices of rich, buttery brioche bread served with creamy whipped butter.

Single fresh-baked cheddar chive biscuit served with salted honey black pepper butter.

Creamy stone-ground white corn grits slow-cooked with sweet butter and cream.

Crispy thick-cut hardwood smoked bacon from local Pennsylvania farms.

Crispy roasted potato cubes baked with sharp cheddar cheese and fresh herbs.

Two eggs prepared to your liking: soft scrambled or delicately poached.

Choose between one fluffy lemon poppyseed pancake or a crispy buttermilk waffle, served with local maple syrup.

Light Meyer lemon soufflé cake served with vibrant raspberry sorbet, citrusy lemon curd, and buttery poppyseed shortbread.

Deconstructed spiced carrot cake layered with rich rum caramel, tropical pineapple ice cream, and candied walnut crunch.

Warm miniature donuts dusted with aromatic lavender sugar, paired with tart huckleberry dipping sauce and lemon-scented whipped cream.

Silky smooth butterscotch pudding topped with vanilla whip, rich caramel drizzle, boozy Luxardo cherries, and salted crushed pistachios.

Decadent warm chocolate cake with a molten center, served with creamy peanut butter ice cream, chocolate magic shell, salted peanuts, and bourbon caramel.