Dinner Menu
Tupelo Classics
Buttermilk Biscuits with Honey Butter (6) 12
+
Chopped Kale Caesar, Capers, Sourdough Cracker, Smoked Parmesan 14 GF OPTION
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Crispy Blue Crab Fritters (3), House Pickles, Fresno Chili, Hot Sauce Butter 28
+
Deviled Eggs (4), Crème Fraîche, Country Ham, Chives* 14 GF
+
Sue’s Maine Mussels, Chili, Garlic, Herbs, Grilled Sourdough* 30/44 GF OPTION
STARTERS
Market Greens Salad, Green Apple, Roasted Squash, Pomegranate, Pumpkin Seeds, Benne Seeds* 14 VEGAN
+
Local Goat Cheese Stuffed Pimento Peppers (3), Chives, Lemon, Olive Oil* 16 GF, VEGETARIAN
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Sliced Maine Diver Scallop Crudo, Blood Orange Juice, Mint, Pomegranate, Pistachio, Benne Seeds, Chives* 22 GF
+
Roasted Local Beet Salad, Blood Orange, Ginger Brandy Vinaigrette, Goat Cheese* 16 GF
+
Utah Elk Carpaccio, Sourdough, Lemon Aioli, Smoked Parmesan* 24 GF OPTION
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Tuna Tartare, Chives, Shallots, Avocado, Passion Fruit, Sour Apple Soy* 26 GF
ENTRÉES
Maple Miso Sweet Potatoes, Cornmeal Crusted Tofu, Brussels Sprouts, Benne Seeds, Almonds* 38 VEGAN
+
Pepper Seared Tombo Tuna, Heirloom Carrots Puree, Sweet & Sour Brussels Sprouts, Pickled Carrots* 48 GF
+
Rocky Mountain Elk Bolognese, Local Mushrooms, Rigatoni, Pecorino Romano* 44
+
Pan Roasted Idaho Trout, Squash Caponata, Fried Garlic, Benne Seeds, Herb Broth, Pumpkin Seeds* 44 GF
+
Shrimp & Grits: Country Ham, Red Pepper, Cheddar Grits, Farm Greens, Tomatoes, Hot Sauce* 46
+
48 hrs Sous Vide Pork Cheek, Char Sui BBQ Sauce, Green Apples, Tamari, Parsnip, Sesame Seeds* 48 GF
+
“Heritage Duck Stroganoff'“: Gemelli Pasta, Greens, Local Mushrooms, Crackling, Chili Crisps* 46
+
Beef & Barley: Mishima Farm Sirloin, Tamari, Garlic Puree, Root Vegetables, Barley Risotto* 58
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.*
Menu and pricing are subject to change.