restaurant tallent
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FIRST COURSES
Tartare and Carpaccio - Chef's Daily Preparation $16
Roasted Beet Salad - Mixed Greens, Shaved Root Vegetables, Goat Cheese, Sherry Walnut Vinaigrette $10
Moules Frites - Whole Grain Mustard & Apple Cider Sauce, Fennel Frites $16
Black Truffle Tagliatelle - Pancetta, Mushrooms, Spinach, Parmesan $16
Smoked Trout - Root Vegetable Latkes, Spoonfish Caviar, Horseradish Foam, Arugula $16
Warm Spinach Salad - Truffled Egg, Guanciale, Smoked Blue Cheese, Warm Bacon Vinaigrette $12
Fois Gras - Chef's Daily Preparation $19
Cauliflower Soup - Apple and Beet Chutney, Madras Curry Oil $9
ENTREES
Sea Scallops - Heirloom Red Rice, Ham & White Beans, Collard Greens, Truffle Emulsion $30
Striped Bass - Artichoke and Crab Home Fries, Red Eye Gravy $29
Gunthorpe Farms Duck - Orange Flannel Hash, Creamy Cabbage, Cranberry Glaze $27
Fiedler Farms Pork Belly - Butternut Squash Grits, Brussels Sprouts, Bacon, Sweet Tea Gastrique $29
Beef Brasato - Ricotta and Parsley Risotto, Braised Root Vegetables, Satsuma Gremolata $28
Sole Meuniere - Sunchoke Puree, Braised Bok Choy, Roasted Mushrooms $25
Cook's Farm Bison - Lyonnaise Potato Gratin, Swiss Chard, Sauce au Poivre $36
Market Vegetarian Entree - Chef's Daily Preparation $22

5 course market tasting menu celebrating the efforts of our local farmers and artisan producers (Available Monday-Thursday and prepared for the entire table)
$60 per guest




Executive Chef - David Tallent




When Possible, Restaurant Tallent Features Organically Raised Meats, Grains and Produce From Local Farms.

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