Chef's Mason Jar Dips
black-eyed pea hummus, bacon & blue cheese, creole-roasted eggplant, OR pimento cheese served with tri-color carrots and Idaho potato chips
Blistered & Spiced Vegetables**
creole-spiced okra, green beans, and tri-color carrots with harissa-yogurt dipping sauce
After Dinner - Desserts
Mini-Mason Jar Desserts
banana pudding; peanut butter mousse & chocolate ganache with salted pretzel crumbles; hummingbird cake with caramelized pineapple jam 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
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.