Starters
Second
Entrees
Sides
12oz. pork chop
| 23
sage-rubbed, creole mustard jus, jambalaya
roasted boneless half chicken
| 21
mushroom spaghetti squash ragout, pan jus
8oz. choice angus filet
| 29
bacon-wrapped, porcini demi, tupelo mashers
bronzed ahi tuna
| 23
seared rare, sweet soy yakisoba noodles, mango aioli
buffalo shepard's pie
| 18
horseradish créme fraiche
grilled center cut sirloin
| 24
savory mushroom bread pudding, blue cheese demi
rack of lamb
| 29
individually grilled chops, citrus rosemary yogurt, risotto cakes
blackened costa rican tilapia or brest of chicken
| 19
shrimp & crawfish étouféé
chicken marsala
| 20
proscuitto, mushrooms, tupelo mashers 20
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