Dinner Menu

FIRST COURSE

Soup of the Day…4
Fried Chicken Salad with Red Onion Rings + Buttermilk-Herb Dressing…7
Local Citrus, Beet, Fennel + Farmer’s Cheese Salad with Sprouts…7
LuLu’s in the Garden Salad with House Vinaigrette…5
Roasted Pear, Goat’s Cheese + Quinoa Salad with Sherry Vinaigrette…8
Oxtail Gravy with Herb Gnocchi…8
LuLu’s Platter…8
Lump Crab + Pecan Rice Croquette with Tomato Tartar…8
Grilled Octopus + Potato Salad…8
Steamed PEI Mussels with Fries + Chili-Garlic Aïoli…8
Shrimp BLT Salad with Amish Blue Cheese…9
Oyster Pan Roast with Green Onions + Shiitake Mushrooms…8

SECOND COURSE

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Cracked Wheat Crusted Salmon with Winter Squash + Kumquat Brown Butter…21
Thyme Honey Roasted Breast of Duck with Confit Hash + Wilted Frisée…22
Herb & Spice Crusted Tilapia with Lobster Mashed Potatoes + Corn Fritters…23
Port Braised Pork with Granny Smith Apples + Blue Cheese Polenta…17
Roasted Breast of Chicken with Garbanzo Bean Ragout, Gremolata + Feta…18
Braised Lamb Shank with Butter Beans + Roasted Root vegetables…19
Skillet Roasted Hanger Steak with Parsleyed Yukon Golds…21
Mustard Crusted Catfish with Goat Cheese Creamed Limas + Glazed Carrots…19

SIDES

Lobster Mashed Potatoes…7

Onion Rings…4

Greens…3

French fries…3

Corn Fritters…2

Parsleyed Yukons...4

To enjoy food and cooking, look for the perfect “trilogy” between the main ingredient, the vegetable and the condiment, in which everything is there for a reason.

Lulu's in the Garden Archive

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