Dinner Menu
Tupelo Classics
Buttermilk Biscuits with Honey Butter (6) 12
+
Roasted Local Beet Salad, Citrus, Honey Cider Vinaigrette, Pecans, Goat Cheese Foam 14 GF/VEGETARIAN
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Crispy Crab Fritters (3), House Pickles, Fresno Chili, Hot Sauce Butter 24
+
Deviled Eggs (4), Crème Fraîche, Country Ham, Chives* 12 GF/VEGETARIAN OPTION
STARTERS
Market Soup 12 GF/VEGAN
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Bison Carpaccio, Dijon Aioli, Local Arugula, Olive Oil, Smoked Parmesan, Sea Salt 24
+
Local Farm Greens, Roasted Utah Butternut Squash, Seeds, Apple, Pomegranate, Honey Cider Dressing 14 VEGAN/GF
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Diver Scallop Crudo, Pomegranate, Cucumber, Mint, Chilies, Pistachios, Blood Orange Dressing 24 GF
+
Smoked Trout Toast, Dill Cream Cheese, Crispy Capers, Shallots, Kimchi, Lemon, Trout Roe 18
+
Crispy Niman Ranch Pork Cheek, Sweet Potato, Fried Ham, Smoked Pecan Mole, Crispy Onions 22
ENTRÉES
Slow Cooked Beef Cheeks, Heirloom Carrot, Char Siu BBQ, Peanut Brittle, Carrot Top Pesto 48
+
Braised Niman Pork Shoulder, Strozzapreti Pasta, Collard Greens, Brussels Sprouts, Winter Squash 44
+
Roasted Broccoli “Steak,” Butter Bean Hummus, Toasted Pecans, Lemon-Chili Oil 42 GF/VEGAN
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Sue's Maine Mussels, White Wine, Garlic, Shallots, Fresh Herbs, Chili, Basil Toast* 24/46
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Pan Roasted Duck Breast, Sweet Potatoes, Star Anise, Green Apples, Spiced Orange Jus* 52 GF
+
Rocky Mountain Elk Bolognese, Local Mushrooms, Fennel, Fresh Rigatoni, Pecorino Romano 42
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Crispy Alaskan Black Cod, Cauliflower Mash, Salmon Caviar, Brown Butter Caper Dressing* 46
+
Roasted Idaho Trout, Tomato Broth, Mushroom, Hominy, Chili-Garlic Oil, Collard Greens* 44 GF
+
"Beef & Barley": Mishima Farm Sirloin, Roasted Root Vegetables, Garlic Puree, Barley Risotto* 52
*Items on this menu contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of food borne illness, especially if you have certain medical conditions*
Menu and pricing are subject to change.