warming oven for holding prepared foods, a steam jacket kettle, and a grill. Some breads andsalad dressings are brought in from a commissary. All proteins are cooked to order and soupsare made daily. From-scratch biscuits are made on the premise. In inventory, the restaurant has100+ items, according to the manager, and orders are made twice a week. Produce comes daily,which emphasizes the restaurants focus on fresh produce. They strive to buy from local sources
and stress the fact that their food comes from the “farm
Tupelo Honey Café serves breakfast, lunch, and dinner. Their menu offers a wide varietyof food and has several different menus. Specifically Tupelo Honey has their main menu as well
as a children’s menu, bar menu, dessert menu, gluten
-free menu, and a to-go menu. The coursesserved are soups, salads, starters, sandwiches, main courses, farm-fresh sides, breakfast items, beverages, and desserts.
Tupelo Honey’s kitchen is filled with fresh ingredients and all their
produce is farm-fresh. They provide their customers with gluten-free, vegetarian/vegan, andsoy-free options, which are the health conscious items that appear on the menu. While dining atTupelo Honey Café, customers find themselves with a wide variety of options and so many typesof good food to choose from.
Their main course list includes: Brian’s Shrimp and Grits, Root
Beer Molasses Glazed Pork Tenderloin with Green Apple Salsa, Chorizo-Crusted Colossal SeaScallops with Basil Cream Sauce, In Praise of BBQ Plate, Southern Fried Chicken Saltimboccawith Country Ham and Mushroom Marsala, and Sassy Garlic Crusted Char-Grilled Chicken, justto name a few. Diners might describe their food as fresh, home-cooked, and southern. The product specification found on the menu with fun and spunky names draws in the customers and
supports the restaurant’s individuality. All food is prepared differently based on the dish, but
they basically use all methods such as grilling, broiling, and frying.