Our steaks are procured from 100% Texas raised all-natural, hormone-free, purebred certified black angus and Akaushi cattle. Steaks are hand-cut and cooked to perfection at 1800 degrees and finished with aromatics and brown butter. Served with one farm fresh side.
all-natural, certified Texas black angus (6 oz or 10 oz)
Bacon-Wrapped Filet Mignon
12 oz boneless, all-natural, certified Texas prime black angus
22 oz choice, all-natural, certified Texas black angus
A La Carte Sides
Goat Cheese Grits
Salt & Pepper Crispy Brussels
Collards with Pork Belly
Basil & Butter Green Beans**
Corn & Jalapeno Slaw
Cup of Creamy Tomato Soup
Cup of Beer City Chicken Chili
Yukon Mashed Potatoes**
Mixed Greens Salad**
Roasted Maple & Sage Root Vegetables
Cheesy Potato Gratin with Biscuit Crumbles
All-Natural French Fries
Mini-Mason Jar Desserts
banana pudding; peanut butter mousse & chocolate ganache with salted pretzel crumbles; hummingbird cake with cream cheese frosting and spiced pecans; atlantic beach lemon custard with buttery saltine crumble and whipped cream
Heavenly Banana Pudding
Brown Butter Pecan Pie
with dark chocolate sauce
Chocolate Blackout Cake
chocolate ganache, caramel sauce, sea salt
Honey Buttermilk Cheesecake
With fresh mountain blueberries
choose three meats and/or cheeses.
Second 'Hot Stone' Course
All entrees are cooked to perfection, by you, on a hot granite stone. Entrees are lightly seasoned with salt and pepper and come with three dipping sauces: Chimichurri, Mustard Demi-Glace and Pickled Pepper Butter. They are served with potato cracklins, roasted tri-color baby carrots and micro greens. Choice Of:
6oz. all-natural, certified texas black angus beef.
6oz. sashimi grade.
JUMBO GULF PRAWNS*
6oz. wild-caught american gulf prawns.
HONEY BUTTERMILK CHEESECAKE
with fresh mountain blueberries.
Entrées & Sandwiches
house-made black bean burger on an artisan bun served with one side
Tupelo Farm Fresh Cheeseburger**
all-natural hormone free burger, cheddar cheese on an artisan bun served with one side
Pasta with Butter & Parmesan Cheese
Sweet Potato Pancakes
With powdered sugar and butter
cheddar cheese, on artisan bread served with one side
Tupelo Veg Plate
Choose any three sides
Lil' Supper Plates
All Served with One Side
Slow Roasted BBQ Pulled Pork^
Grilled Sustainable Mountain Trout^
Grilled or Buttermilk Fried Chicken**
Mixed Green Salad^
Yukon Mashed Potatoes^
All-Natural French Fries
Butter & Basil Green Beans^
only available after 4pm
CHEF ERIC GABRYNOWICZ
Tupelo Honey is honored to welcome Chef Eric Gabrynowicz. Chef Eric is a four-time James Beard Award semifinalist, Top Newcomer from Zagat was voted Food and Wine Magazine’s “Peoples Best New Chef- New York.” He brings Tupelo Honey Southern inspired dishes that are simply crafted and made from scratch with responsibly sourced ingredients that bring the best of every season.
TYLER ALFORD, CHIEF MIXOLOGIST
Tyler was born and raised in North Carolina and attended college in Mississippi, where his love of craft cocktails and mixology blossomed. Tyler honed his knowledge and skill while working at the award-winning Commander’s Palace Restaurant in New Orleans before bringing his passion to Tupelo Honey. He quickly introduced a beverage program focused on local, sustainable and quality products with classic techniques that has continued to earn Tupelo Honey multiple local and national awards for its cocktails rooted in the South.
#TupeloHoney’s scratch-made, responsibly sourced menu is a #southernrevival for your taste buds.