romaine lettuce tossed with spicy creole dressing, topped with grated parmesan, shaved watermelon radish, and biscuit croutons
Creamy Tomato Soup
All sandwiches served with all-natural french fries, mixed greens salad, cup of soup or collards with bacon. Upgrades: bacon / fried egg* / sub side for an additional charge. Gluten free bread available upon request on any sandwich
The Classic Griddle
scratch-made sweet potato pancakes, whipped butter, powdered sugar and maple syrup
Shoo Mercy Sweet Potato Pancakes
a stack of scratch-made sweet potato pancakes topped with buttermilk fried "forever free" chicken, apple cider bacon, spiced south carolina pecans, powdered sugar, two fried eggs*
proteins served with any two farm fresh sides
Buttermilk Fried Chicken
boneless and skinless chicken breast, milk gravy
Bourbon Peppercorn Glazed Meatloaf
pasture-raised beef & chorizo, slow-roasted in a large muffin tin
Farm Fresh Vegetable Plate
choose any combination of four farm fresh sides
choose a protein, three family size sides & four buttermilk biscuits with jam for $35.
Honey Dusted Fried Chicken Family Meal
Four servings of our signature Honey Dusted Fried Chicken, three family-sized sides, and four biscuits with blueberry jam.
Sweet & Spicy Fried Chicken Family Meal
Four servings of our Sweet & Spicy Fried Chicken, three family-sized sides, and four biscuits with blueberry jam.
Bourbon-Peppercorn Glazed Meatloaf Family Meal
Four servings of our bourbon-peppercorn glazed meatloaf, three family-sized sides, and four biscuits with blueberry jam.
Farm Fresh Vegetable Plate Family Meal
Five family-sized farm fresh sides and four biscuits with blueberry jam.
Farm Fresh Sides
Collards with Bacon
Parmesan & Rosemary Potato Cracklins
Salt & Pepper Crispy Brussels
Baked Mac & Cheese
Stone-Ground Goat Cheese Grits
All-Natural French Fries
Cup of Soup
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.