Tula Restaurant & Lounge

Toasted English muffin topped with two poached eggs, lobster, Hollandaise sauce, served with fingerling potatoes.

Three butter milk pancakes served with Vermont maple syrup, powdered sugar and fresh fruit.

With fresh berry compote.

Two eggs with your choice of French toast of butter milk pancakes served with fingerling potatoes, a toasted English muffin, sweet sausage or apple smoked bacon strips.

Topped with sliced seasonal fruits and fresh whipped cream.

Cooked to order and served with fingerling potatoes, a toasted English muffin and your choice of sweet sausage or apple smoked bacon strips.

Italian style open faced omelette, made with chef's choice of filling, served with fingerling potatoes.

Tender, marinated beef tips with chipotle aioli, corn and black bean onion relish.

The classic sandwich in a crispy egg roll, with side of Thousand Island dressing.

Fresh shucked littleneck clams topped with garlic butter and Parmesan.

Spicy plum sauce.

Tomato, basil, Parmigiano and mozzarella.

Crispy mini spring rolls with spicy Asian dipping sauce.

House-made chips, bleu cheese aioli and balsamic syrup.

Buttery cream-filled fresh mozzarella and charred zucchini served over house-made focaccia bread with fire-grilled cherry tomatoes and drizzled balsamic reduction.

Slow-braised then fire-grilled and served with extra virgin olive oil, garlic, tomato and white beans.

Cucumber, guacamole, house potato chips and side of chili dressing.

A selection of handcrafted meats and cheeses, house-made mozzarella, truffle honey, amarena cherries and crostini, perfect for sharing.

Finely chopped kale with roasted peppers, artichoke hearts, cannellini beans, tomatoes, toasted pine nuts, balsamic vinaigrette and goat cheese fritters.

Chopped iceberg and butter lettuce with apple smoked bacon, red onion, cherry tomato, avocado, hard-boiled egg, Gorgonzola, grilled chicken.

Mixed greens, red onions, craisins, gorgonzola-stuffed poached pear, candied walnuts and tossed with raspberry vinaigrette.

Red and gold beets, pistachios, goat cheese and baby mache greens.

Chopped romaine with shaved Romano, served with marinated cannellini beans and mustard-marinated tomatoes.

Shrimp, mussels, clams, calamari, crushed plum tomatoes and parsley.

Guanciale (italian cured bacon), onion, red pepper flakes, tomato and pecorino Romano.

Fresh potato pasta on a bed of our old world bolognese.

San Marzano tomato vodka cream sauce with peas and prosciutto.

Toasted brioche roll with fontina or cheddar, arugula, tomatoes, bread and butter pickles.

House made vegetable burger topped with chipotle mayo, guacamole, red onion and arugula.

Maine lobster on toasted buttered roll served open faced with baby maiche greens.

Cajun encrusted fish of the day, pico de gallo, Jack cheese and red cabbage slaw.

Sliced grilled sirloin with caramelized onions, chipotle mayo, arugula and fontina cheese.

Topped with tomatoes, black olives, marinated artichokes, prosciutto, crimini mushrooms, mozzarella and an egg sunny side up.

Grilled flatbread topped with grilled chicken, Gorgonzola, pears, caramelized onions and topped with creamy bechamel.

Shaved crispy breaded eggplant, roasted peppers, fresh mozzarella served cold or warm in a garlic wrap with balsamic dressing.

An 8 oz. on a bed of Gorgonzola sauce, truffle potato puree and sauteed thin beans.

Bell and Evans free-range chicken breasts topped with grilled portobello, sun-dried tomatoes, light balsamic and garlic, served with potato lasagna and thin beans and hot cherry peppers.

Angus beef with tula smashed potato crown, confetti of vegetables and caramelized Spanish onion balsamic sauce.

Served with a creamy Parmesan vegetable risotto.

Coconut quinoa with pecans and craisins.

Lemon and capers served over a Mediterranean vegetable fregula.

Shrimp, mussels, clams, calamari, crushed plum tomatoes and parsley.

Guanciale (Italian cured bacon), onion, red pepper flakes, tomato and pecorino Romano.

Fresh potato pasta on a bed of our old world bolognese.

San Marzano tomato vodka cream sauce with peas and prosciutto.

Square puff pastry topped with cinnamon apples, freshly baked then drizzled with caramel sauce and served with a scoop of Ferris acres vanilla ice cream.

Lady fingers dipped in Patron XO Cafe liqueur, made with tequila, layered with mascarpone cheese, cocoa powder, chocolate shavings and amaretti crumbles.

Decadent triple layer with chocolate sauce and whipped cream.

Assorted Italian biscotti served with nutella mouse and a brandy infused mascarpone dipping sauces.

Dense and rich with vanilla sauce drizzled and a dollop of whipped cream.

Ferris Acres Creamery.