Tupelo Honey Cafe

Carolina. It's a favorite spot, bustling with energy, where locals and tourists alike dine.

It's not uncommon to see a banker dressed is a suit seated next to a musician with purple

hair. The variety of food served at Tupelo Honey Cafe reflects the eclectic nature of it's

local and the people who live there. The food is Southern in nature, but represents the

New South with interesting flavor profiles. Recipe list follows: Chapter One - The Larder

Salsas

Apple Salsa

Peach Fennel Salsa

Roasted Corn Salsa

Green Tomato Salsa

Sunshot Salsa

Gravies and Sauces

Milk Gravy

Sausage Gravy

Creamy Red-Eye Gravy

Cremini Gravy

Tomato Shallot Gravy

Low Country Gravy

Orange Cilantro Sauce

Smoked Tomato Sauce

Basic BBQ Sauce

Wing Sauce

Smoked Jalapeno Sauce

Coffee Molasses BBQ Sauce

Root Beer Molasses Glaze

Dressings and Spreads

Basil Vinaigrette

Pecan Vinaigrette

Spicy Smoked Tomato Vinaigrette

Garlic Buttermilk Ranch

Creamy Maple Mustard Dressing

Smoked Jalapeno Aioli

Basil Cashew Pesto

Raspberry Honey Mayonnaise

Thousand Island Dijonnaise

Cranberry Mayonnaise

apple chow chow

Blueberry Preserves

Blackberry Skillet Jam

Cherry Apple Chow Chow

Peach Butter

Pickled Sweet Onions

Chapter Two - Soups and Appetizers

Soups

Tomato Soup

Coconut Sweet Potato Bisque

Carolina Fish Chowder

Cheese Onion Bisque

Corn and Crab Chowder

Appetizers

Warm Pimiento Cheese and Chips

Fried Green Tomatoes With Goat Cheese Grits

Tupelo Wings With Blue Cheese

Nut Crusted Brie With Grilled Apple and Burgundy Braised Figs

Wild Mushroom Quesadilla With Green Tomato Salsa

Baked Goat cheese Dip with Garlic Crostini and Smoked Tomato Sauce

Fried Artichoke Hearts With Oven Roasted tomatoes and Lemon Vinaigrette

Chapter Three - Sandwiches and Salads

Sandwiches

Grateful Dead Black Bean Burger With Cilantro Lime Mayonnaise

Southern Fried Chicken BLT

Reuben With Chow Chow, Swiss and Thousand Island Dijonanaise

Grilled Club Sandwich With Brie and Raspberry Honey Mayonnaise

Fried Green Tomato and Portobello With Basil and Roasted Red Pepper

Tupelo Honey Chicken Sandwich With Havarti and Cranberry Mayonnaise

Grilled Peanut Butter and Banana With Mayonnaise and Tupelo Honey

Salads

Spinach Salad With Roasted Beets, Goat Cheese, Peppered Bacon and Garlic Ranch

Dressing

Peachy Grilled Chicken Salad With Pecan Vinaigrette

Southern Spring Salad With Basil Vinaigrette

Chopped Greens Salad (Chard, Kale, Bok Choy, Roasted Beets, Goat Cheese) With

Sherry Vinaigrette

Tupelo Honey Cole Slaw

Bacony Egg Salad

Pickeled Green Tomato Salad With Fresh Mozzarella

Chapter Four - Fish

Shrimp and Grits With Goat Cheese Grits and Red Pepper Sauce

Chorizo-Baked Sea Scallops With Basil Cream Sauce

Spicy Crusted Tuna With Crab Cake, Hollandaise and Sweet Mashed Potatoes

Blackened Catfish With Sunshot Salsa

Bronzed Wild Sockeye Salmon With Roasted Corn Salsa

Pecan-Crusted Red Snapper With Spicy Black Beans

Halibut With Roasted Tomatoes and Swiss Chard In Lemon Beurre Blanc

Grilled Swordfish With Marinated Green tomatoes and Rosemary Aioli

Smoked Salmon-Wrapped Sea Scallops With Capers and Pickled Onion

Butter Cracker Baked Oysters

Chapter Five - Chicken Seven Ways Or We Still Lay

Nutty Fried Chicken With Mashed Sweet Potatoes and Milk Gravy

Southern Chicken Saltimbocca With Country Ham In A Wild Mushroom Marsala Sauce

Chicken And ,Apple Meatloaf With Tarragon Tomato Gravy

Southern Fried Chicken Breast With Cremini Sweet Onion Gravy

Herb Roasted Whole Chicken With Savory Pan Gravy

Blackened Chicken Pot Pie

Chicken Andouille Stir-Fry With Orange Jalapeno Glaze

Chapter Six - Beyond The Smokehouse

Buttermilk Fried Pork Chop With Creamy Red-Eye Gravy

Dijon And Parsley Crusted Lamb Rack-With Rosemary Au Jus

Lamb And Wild Mushroom Meat Loaf With Mint Glaze

Root Beer Molasses Glazed Pork Tenderloin with Apple Salsa And Smoked Jalapeno

BBQ Sauce

Pork And Blueberry Sausage Simmered In Maple Syrup

Maple-Peppered Bacon Wrapped Beef Tenderloin With Gorganzola Gratinee And

Bordelaise Sauce

Chargrilled Pork Tenderloin With Peach Fennel Salsa

Smoked Jalapeno Glazed New York Strip With Tomato Shallot Gravy

Pan-Fried Pork Chop With Black-Eyed Pea And Andouille Ragout

Lamb And Root Vegetable Stew Topped With Grits Croutons

Chapter Seven - The Three: Sides

Cheesy Mashed Cauliflower

Mashed Sweet Potatoes

Goat Cheese Grits

Honey-Pickled Beet Salad

Candied Ginger Cornbread Dressing

Baked Macaroni And Gouda Casserole

Benne Coated Asparagus

Tupelo Honey Glazed Carrots

Wild Mushroom Ragout

Salsa Verde Pinto Beans

Beets My Heart

Chapter Eight - Blue Ridge Parkway Brunches

Sweet Potato Pancakes With Peach Butter And Spiced Pecans

Pain Perdu With Cinnamon Sugar, Blueberry Sauce And Toasted Almonds

Crab Cakes And Eggs With Lemon Hollandaise Sauce -this turned into a footnote with

the crab cakes recipe in the appetizer section (ES)

Shitake Sweet Potato Hash

Biscuits And Gravy

Broccoli And New Potato Quiche

Tupelo Honey Maple Granola

Blueberry Granola Crunch Pancakes

Griddled Blackberry Breakfast Bread Pudding With Blackberry Skillet Jam

Tomato Pie

Chapter Nine - Sweet As Tupelo Honey

Maple Sweet Potato Pudding

Blueberry Cream Cheese Bread Pudding

Peach And Candied Almond Cobbler

Banana Pudding

Tupelo Honey Apple Pie

Chocolate Pecan Pie

Candied Ginger Creme Brulee

Three Berry Cream Cheese Pie

Mocha Cheesecake