The Tulip and the Rose Cafe Menu

Spicy noodles, country fried local pasture raised eggs choice of housemade sujuk or satay chicken

Pancakes with dark chocolate chips

Housemade berry compote, and brioche bread

Lamb and beef kebab, tzatziki, and pita served with french fries

Grilled chicken, tzatziki, and pita served with french fries

Lemongrass grilled chicken, peanut sauce, cucumbers and red onions, on tortilla wrap served with french fries

Beef patty on a sesame bun Turkish salami, and provolone cheese served with oregano fries

Gochujang mayo, kimchi, brioche bun, tulip rose sweet chili glaze, arugula served with french fries

Turmeric fried chicken, coconut pandan rice, anchovy sambal roasted peanut, boiled egg, and shrimp chips

Lightly battered cod filet, malt vinegar, chips housemade tartar sauce, onion rings, and pickles

Seared steak marinated in chili and ginger spring mix, mint, cilantro, tomato, and peanuts spicy fish sauce dressing

Falafel, hummus, baba ganoush served with salad, and toasted pita great for sharing

Preserved lemon and miso vinaigrette mesclun, arugula, baby spinach, mint and basil, and vegan feta cheese

A trio of classic Anatolian sweets featuring one piece each of Walnut Baklava, Pistachio Baklava, and Pistachio Sarma — a perfect sampler of flaky, nutty, and syrup-kissed favorites.

Layered with coconut cream cheese and crowned with toasted coconut

A delicate vanilla basque cheesecake finished with silky cream cheese

Finished with strawberry whipped cream, a veil of matcha, and strawberry garnish

Lightened sweetened with cream, dusted with cocoa powder and fresh mint

Semi-wild Assam tea, orange blossom, star anise, vanilla cream, whipped cream

Housemade lemonade brightened with ripe mango

Chicory and chocolate roasted coffee dripped over condensed milk, served iced or hot

Chicory and chocolate roasted coffee dripped over condensed milk, served iced or hot

Semi-wild Assam tea, orange blossom, star anise, vanilla cream, whipped cream

Housemade lemonade, candied lemon zest

Sparkling lemonade with Bulgarian rose essence

Traditionally made ginger beer with herbal extracts

Brewed in-house, served sweet or unsweet

Semi-wild Assam tea, orange blossom, star anise, vanilla cream, whipped cream

Sweet soy noodles & fried egg

Three chicken gyoza dumplings with sweet soy dipping sauce

Grilled chicken satay, jasmine rice & cucumber slices

Mini pancakes with maple syrup with or without chocolate chips

Cold milk, vanilla & a touch of honey - can be served hot

Blueberry compote & lemonade

Our hot pot is warm, interactive, and meant to be shared, turning dinner into part meal, part experience. Choose your favorites, dip, simmer, taste, and build each bite your way while the pot stays bubbling at the center of the table.

Seared steak marinated in chili and ginger spring mix, mint, cilantro, tomato, and peanuts spicy fish sauce dressing

Crispy fried chicken breast with our signature sweet and savory lemon sauce, steamed rice, and seasonal stir-fried vegetables.

Silken tofu with local green onions, eggplant, squash shoots, and a fragrant Szechuan pepper sauce. Served with steamed rice.

Crispy vegetable-filled spring rolls, served with a house dipping sauce.

Crab and cream cheese wontons, fried until crisp and served with a sweet chili dipping sauce.

Crispy coconut-coated shrimp with a lightly sweet and savory finish, served with dipping sauce (6 pcs).

Gruyère, garlic baguette

Harissa, walnut pesto, unagi-style roasted squash, purple basil, quail egg.

Crisp triangular pastries filled with curried potato and peas, served with sweet date and tamarind chutney and raita yogurt.

Rich coconut milk curry with chicken and potato, served with flaky paratha flatbread.

Atlantic salmon in a traditional Bengali mustard sauce, served with peanut and curry leaf basmati rice in a roasted acorn squash cup.

Crispy prawns tossed in a rich salted egg yolk sauce with fragrant curry leaves and a hint of chili, served with slow-cooked rice congee. Vegetarian option available with crispy tofu.

Grilled picanha steak and shrimp with chimichurri sauce, served with loaded cheddar cheese and bacon mashed potatoes.

Fork-tender lamb simmered with ras el hanout, served with Moroccan rice, toasted almonds, sweet apricots, and a roasted acorn squash cup.