Tupelo Grill

with jicama slaw & cilantro lime aioli

lemon caper aioli, cilantro & geofrette chips

with remoulade sauce

filet mignon prepared medium rare over frissee, fingerling potatoes, baby tomatoes and red onions in a champagne vinaigrette

with napa cabbage slaw with red onion, red & yellow peppers and a soy lime vinaigrette and black & white seasame seeds

served in a saffron tomato broth

served with sliced cucumbers, pickled red onions & chive creme fraiche

baby iceberg with maytag bleu, sliced radishes, tomatoes & cucumbers

served with mixed greens, chick peas, red onion, toasted cumin & shallot vinaigrette

julienne carrots, chopped hazelnuts, diced tomato & cucumbers with blueberryhazelnut vinaigrette

romaine in our classic dressing

with crumbled goat cheese, pine nuts, grape tomatoes & lemon herb vinaigrette

shrimp cocktail, jumbo lump crabmeat, oysters, littleneck clams, tuna tartare, chilled mussels and cockles

filet mignon topped with tupelo butter: gorgonzola, goat cheese, chorizo sausage and port wine sauce

double chop, bone-in rack of lamb

fresh spinach, julienne roasted red peppers and carrots grape tomatoes, extra virgin olive oil blood orange-balsamic reduction

sauteed asparagus, sweet corn, fava beans and wild mushrooms tomato-caper vinaigrette

red potato gratinee & thyme au jus

over baby arugula, shaved fennel, orange supremes and snow peas with passion fruit vinaigrette

steamed spaghetti squash, fava beans, sweet corn quinoa, wheatberry and cracked bulgar wheat tabbouleh red pepper harissa