Dinner Menu
Tupelo Classics
Buttermilk Biscuits with Honey Butter (6) 12
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Roasted Local Beet Salad, Citrus, Honey Cider Vinaigrette, Pecans, Goat Cheese Foam 16 GF/VEGETARIAN
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Smoked Trout Toast, Crispy Caper, Dill Cream Cheese, Shallots, Kimchi, Lemon, Trout Roe 18
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Deviled Eggs (4), Crème Fraîche, Country Ham, Chives* 12 GF/VEGETARIAN OPTION
STARTERS
Market Soup 12 GF/VEGAN
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Local Farm Greens, Roasted Utah Butternut Squash, Seeds, Apple, Pomegranate, Honey Cider Dressing 14 VEGAN/GF
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Kale Ceasar Salad, Lemon, Pickled Red Onion, Crispy Capers, Toasted Hominy, Sourdough Croutons* 18 GF OPTION/VEGETARIAN
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Yellowfin Crudo, Pomegranate, Cucumber, Mint, Chilies, Pistachios, Blood Orange Dressing* 28 GF
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Crispy Mushroom Arancini, Parmesan, Local Mushrooms, White Truffle Creme Fraiche 18 VEGETARIAN
ENTRÉES
Strozzapreti Pasta, Collard Greens, Brussels Sprouts, Winter Squash, Lemon, Chickpea 44 VEGAN
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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* 28/48 GF OPTION
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Roasted Mary's Farm Chicken, Sweet Potatoes, Grapefruit, Green Apples, Spiced Orange Jus* 46 GF
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Niman Ranch Pork Cheek, Sweet Potato, Fried Ham, Smoked Pecan Mole, Crispy Onions 46
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Pan Seared Yellowfin Tuna, Carrot Puree, Brussels Sprouts, Pickled Chili, Mustard Citrus Butter* 48 GF
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Roasted Idaho Trout, Tomato Broth, Andouille, Spiced White Beans, Hominy, Collard Greens* 46 GF
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"Beef & Barley": Mishima Farm Sirloin, Roasted Root Vegetables, Garlic Puree, Barley Risotto* 58
*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.