Buh lah go
served with Chez Lulus roasted garlic cheddar grits
(Coosa Valley, stone ground, organic) & seasonal side
(in winter, fresh bowse made apple sauces
in summer fresh fruit salad)
Cig
Fromage Blanc/Blueberry Sauce, Chocolate Hzelaut,
Fresh Pears/Whipped Cream 4
Ham & Moray Sauce 545
three crépes| 10.50
four cre 550
Fiash anythe Bake
Ai ents fre daly fo
ay an Content key
Continental Bakery Granola 7
swith fresh seasonal berries & milk
Butte: Croissant 450
Belgian Chocolate Croissant Pain au Chocolat 4.05,
Ham & Jarlsburg Cheese Croissant 5.95
Lemon Blueberry Muffin 3
Bagel & Cream Cheese 495
_your choice of Plain, Cinnamon Raisin, or Sesame bagel
“Morning Bun 5
our ercisnt dough rolled with orange ented cinnamon sugar
French Custard Buas Pain Aue Raisin 5
Feeneh Baguette & Natta s
Chery Almond Scone S
Onage Crunbeny Seon &
Bracke t
Cocoa: Beoche tse
Whi Cicer Biscuts () S
White Cheddar Bit wth Ham () &
Ala Gate
Roasted Gate Cheddar Get ‘
stone pound ogee gris frm Cos Vay
Toskraie Gop ss
Ted Boled Fog os
Socea 65
savory cities erpe erved with «geneous tur of eracked Black pepper
nd somes of tapenade *
Foran autbentie Mevse experience, ad a cbilled las of rest!
‘Mediterranean Sampler 10
rete a pe pre ipenads Pom fe farm g abcs el
onions capers
Cheese Lula a
‘todays artcan selection with atonal pairings
Soup duJour 45/65
ease made, aoaye vopetrian stock
‘Tarragon Chicken Salad 95
our bichon salad with Poulet Reuge Birds and French taragen,
Aydropons lettuce, champagne shallot vinsigrtte
Arugula Salad Provencal 9
shaved parmesan, toasted pine nut, red wine cinalgrete
Goat in the Orchard 98
Alabama zoat chase, pear tested walnuts hydroponic grans,
‘champagne shallot vinaigrette
Garden Tuna, 8s
Beuse tune salad with garden veggies, bydroponic lettuces, mon basil
‘einaigrete
Roasted Beet Salad 9
fa, cera segments, fre, almonds, mon basil einaigree
“Heats of Romaine 95
‘Frenb fta, wasted taal, coampague stalls vinaigrette
Adedchicten any salad for
(Goat Cheese, Pear & Walnut 93
‘ith hydroponic lets on tated wil seat urdough
Harn & Swiss 93
‘uth mata cubes reonion ete Dijon. end mayonnio
estab ore
‘Tarragon Chicken Salad 95
Prult Rouge chicken broad and Fen tarage, tomato, red oon and
lets ona feral
‘Tarte du Jour served witha small howe salad Bs
seasonal ofrings'm abandmade butter east
Farci 105
rice, chickpea, and emmenthaler ina reasted red pepper with romeso salsa
(eegearian)
‘Meyer's Ranch Beef Stew (La Dobe ala Nissarda) 135
rar simmered in red wine sith uttered batt oat
‘Tarte & Soup or House Side Salad 50
Soup & Salad 8
‘Half Sandwich with Soup or Salad 10