a bar in a barn
our casual nights, where the menu is a la carte, and the community gathers to rejoice in farm fresh food, seasonal and often savory cocktails with or without the spirits.
you’ll see maine grains sourdough pizza, with vegetables from our garden. Our bar nights at tallulah’s are curated in a way that there is something for everyone, for the traditionalists and the adventurists.
most fridays and saturdays - june to october
select sundays featuring live music
no reservations required!
our farm
we grow heirloom varieties of vegetables, perennial herbs and fruits of maine origin. gourmet shiitake mushrooms grow on our cultivated logs, black trumpets are foraged from our property. our organic eggs have deep orange yolk from happy hens that free range and forage. our honey bees pollinate our wildflower meadow, cut garden and vegetables and are managed with the least intervention possible. we practice regenerative farming methods, including cover crops, minimal tilling, composting, and increasing biodiversity through feeding the soil. we exhibit the farm to table concept in its most true form.
foraging
we venture into our lush forests and take trips to the seacoast to collect wild edibles from our landscape when they are at their peak. from our woods we collect black trumpets, conifers, and birch, from the coast we collect rose-hips, sea-beans, sea rocket, and more.
the bar
our seasonal cocktail menu continuously changes to reflect the peak seasons of fruits, vegetables and herbs from our garden. we use wild edibles to infuse, make syrups, make our own bitters, vermouth and amaro, naturally fermented sodas and complex non-alcoholic cocktails. our bottle list features heirloom maine ciders, natural wine, a large selection of vineyards from the north east, and local craft beer.
meet our chef
Brandon Montes
'To be able to create the vision I have dreamed of for so long is the gift of life for me. I could not be more grateful to have the opportunity to show the beautiful state of Maine and beyond what I believe is the most practical way to approach food and build community.'
our beverage program
Kember Vanderblue
inspiration from each cocktail, like our food menu, begins by being barefoot in the garden. crushing herbs or flowers between my fingers, and thinking about ways to capture, emulate and accentuate the flavors, smells and sensations of nature. our natural wine and cider program highlights the unique beauty of north eastern fruit. we are proud to define what a farm to table concept truly means.