Tupelo Grille menu

Two freshly baked housemade biscuits served with honey butter and a sprinkle of Maldon sea salt.

Crispy fries topped with tender duck confit, white cheddar cheese curds, and a savory fig and madeira wine gravy.

This appetizer features grilled wagyu bratwurst served with pimento cheese, bacon jam, candied jalapeños, assorted mustards, pickled vegetables, and crackers.

This appetizer features chilled blue-lump crab and avocado served with a finely diced vegetable medley, a thyme and Old Bay aioli, preserved lemon, and fresh herbs, accompanied by toasted crostini.

Pan-seared shrimp and crawfish sausage cakes served with sautéed collard greens and a savory remoulade-style dipping sauce.

Crispy fried chicken breast topped with tangy Alabama-style white sauce, sweet pickles, and shredded lettuce on small buns.

Crispy fried Brussels sprouts tossed in a chili vinaigrette and topped with savory bacon, tangy bleu cheese, and a drizzle of crystal hot sauce.

A fresh salad of mixed greens, cherry tomatoes, cucumber, and radish, served with a shallot vinaigrette.

A classic Caesar salad featuring parmesan crisps, Cajun-spiced sourdough croutons, fried capers, and a lemon-pepper anchovy vinaigrette.

A refreshing salad of watermelon, goat cheese, cucumber, and heirloom cherry tomatoes, finished with fresh mint, thyme, champagne vinegar, and extra virgin olive oil.

This salad features smoked trout served over a bed of arugula and frisée, topped with fried capers, spiced pumpkin seeds, pickled sweet peppers, and citrus segments, all finished with a dill-creme fraiche dressing.

This crisp iceberg lettuce wedge is topped with cornbread crumbles, bleu cheese, crispy tasso ham, heirloom tomatoes, roasted corn, and pickled shallots, finished with a Cajun-spiced dressing.

A hearty Southern-style stew featuring chicken, shrimp, crawfish, andouille sausage, and okra.

A hearty, slow-simmered soup that develops deeper flavors after being prepared a day in advance.

This dish features blackened catfish served over a seasoned brown rice medley of shrimp, crawfish, andouille sausage, and chicken, finished with a lemon-Old Bay "come back" sauce.

This elk meatloaf is served with garlic mashed potatoes, a brown sugar and shallot ketchup glaze, crispy onions, and a side of vegetables.

This dish features blackened jumbo shrimp served over creamy grits infused with cream cheese and jalapeño, topped with savory tasso ham and a sherry cream sauce.

Crispy fried green tomatoes and eggplant served with a savory vegetable relish, a tangy Creole-style eggplant stew, and a creamy dipping sauce.

Crispy fried chicken served with cheddar and chive dumplings, topped with a creamy creole sauce and a drizzle of Nashville-style honey.

This pan-seared rainbow trout is coated in a crispy cornmeal crust and served with a brown butter hazelnut sauce, herb-grilled broccolini, and smashed fingerling potatoes.

A 14-ounce prime beef steak seasoned with a signature dry rub, served with brown butter mashed potatoes, herb-grilled asparagus, seared heirloom tomatoes, and a shallot reduction sauce.

This grilled rack of lamb is served with herb-marinated sweet potato and parsnip pancakes, a Cajun honey-bourbon glaze, and sautéed collard greens with spicy cured pork.

This grilled pork ribeye is served with brown butter mashed potatoes, green beans sautéed with spicy cured pork, and a charred peach reduction.

This dish features premium Wagyu beef cuts sourced from Standing Heart Ranch; please ask your server for today's available selections.

A warm, baked custard dessert served with a rich rum butter sauce and bourbon-infused whipped cream.

A creamy vanilla bean cheesecake topped with a sweet huckleberry sauce and a crunchy oat crumble.

A dense walnut pound cake made with browned butter, served with smoked apples and chai-spiced whipped cream.

Please ask your server about the featured pie flavor of the day.

This cocktail is a smooth, citrus-forward blend of bourbon, herbal amaro, blood orange, lemon, and egg white for a silky finish.

A classic bourbon cocktail enhanced with the rich, sweet flavor of chocolate and aromatic bitters.

This refreshing cocktail features a blend of Lillet Blanc, elderflower liqueur, and prosecco, finished with a touch of fresh lemon and cinnamon syrup.

This flight features a curated selection of three distinct Rabbit Hole spirits: Deringer bourbon, Cavehill bourbon, and Boxergrail rye.

A curated selection of three distinct Italian herbal liqueurs served together for tasting.

A rich, sweet fortified wine from Portugal, aged in wooden casks for twenty years to develop complex notes of dried fruit, nuts, and caramel.

A rich, sweet fortified red wine from Portugal, typically served as an after-dinner drink.

This is a sweet, dark, and full-bodied dessert wine made from sun-dried Pedro Ximénez grapes.

This is a smooth, distilled spirit made from pears, offering a crisp and fruity finish.

A premium, aged French cognac known for its complex, rich, and smooth flavor profile.