As the leaves start to turn color and the cool air moves in, Tupelo Honey is embracing the new season with the launch of new fall menu items. Vice President of Culinary and Corporate Executive Chef Eric Gabrynowicz, a four-time James Beard Award semifinalist, and Tupelo Honey’s local culinary teams rolled out new selection of seasonal brunch, lunch and dinner items last week.
Guests at Tupelo Honey can still enjoy signature scratch-made, Southern favorites such as “honey dusted” fried chicken and farm fresh sides, alongside new autumn-inspired dishes. Kicking off the menu is a selection of delicious new snacks and sharable dishes, such as caramelized squash and burrata toast topped with a sorghum balsamic glaze and basil and served with rustic bread; South Carolina egg rolls stuffed with slow-roasted pork, South Carolina mustard barbeque sauce, pickled watermelon radish and cilantro; and “kickin’ Carolina” dip, a Southern twist on spinach dip made with collards, melted
cheese, pork cracklins and a hint of Carolina reaper pepper dust.
Additional new starters include country-style gumbo ya-ya made with shredded chicken, sausage and slow-cooked regional vegetables, and topped with a deviled egg, and Blue Ridge flatbreads featuring a choice of barbeque chicken with bacon, crispy Brussels sprouts and ranch, or creole roasted eggplant with goat cheese, spiced pecans, kale and arugula.
Noteworthy entrée additions include the blackberry habanero pulled pork burger featuring a Creekstone Farms all-natural pasture raised beef patty topped with slow-roasted blackberry habanero pork and tobacco onions; roasted Carolina mountain trout served with herbed garlic butter cornbread stuffing and two sides; and juicy seared Southern scallops plated with tasso ham, basil, butter beans, tomato gravy and goat cheese grit cakes.
Other year-round favorites perfect for fall include Tupelo Honey’s signature Shoo Mercy sweet potato pancakes topped with buttermilk fried chicken, apple cider bacon, spiced pecans, two fried eggs, grilled seasonal fruit, pickled blueberries and hot honey; and Tupelo shrimp and grits served with chorizo, peperonata and Adluh goat cheese grits. To wash it all down in true fall fashion, Tupelo Honey has also unveiled a pumpkin spice Kentucky mule made with Old Forester bourbon infused with house-made pumpkin spice and fresh ginger syrup and soda water.
