'The Queen' Bloody Mary
15 (20 Oz)
Dixie Black Pepper vodka or Jalapeño-poblano-infused moonshine, Golden Tomato Bloody Mary mix, Demitri's Bloody Mary seasoning & lemon juice with fresh lemon, fresh lime, pickled okra, pimento cheese-stuffed olives, grilled shrimp, apple cider-bacon, celery, green bean, pickled jalapeño & cherry tomato with a lime-salt rim
Jalapeño-poblano-infused moonshine and house-made Bloody Mary mix with apple cider bacon, pimento cheese-stuffed olives, pickled okra & fresh lemon with a bacon-salt rim
Tupelo Honey Scratch-Made Bloody Mary
House-made Bloody Mary mix served with Dixie Black Pepper vodka, pimento cheese-stuffed olive, pickled okra & fresh lemon with a lime-salt rim
The Mega - Mimosa
10 oz. of Sparkling Brut Prosecco & fresh orange juice
Tupelo Honey Mimosa
6 oz. of Sparkling Brut Prosecco & fresh orange juice
Red or white wine, triple sec, fresh muddled fruit, house-made fruit juices & ginger beer
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.
MICHAEL ECHEVESTE, CHIEF MIXOLOGIST
Michael is our master of all things beer, wine and liquor. He has run beverage programs that have earned top industry accolades, including James Beard semifinalists for “Outstanding Bar Program” and two stars in the Michelin Guide. He holds certifications from the Court of Master Sommeliers, the Cicerone Certification Program and the BarSmarts Organization for wine, beer and mixology aptitude. Michael has a passion for fresh southern flavors, and he is always looking for fun new ways to serve them at Tupelo Honey.
#TupeloHoney’s scratch-made, responsibly sourced menu is a #southernrevival for your taste buds.