By Diana Bell,2014-11-25 17:58
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     Fried Green Tomatoes

    Sliced green tomatoes topped with a cucumber mint salad and ranch dressing over greens.


    Red Beans and Rice

    Slow cooked red beans with Creole spice. Served with rice and scallions.

    Vegetarian $4.25 Andouille Sausage $5.25


    Lightly battered squid served with a homemade marinara and remoulade sauce.


    Creole Black Bean Dip

    Homemade black bean dip with citrus sour cream, spicy green tomato salsa and tortillas.


    Grilled Shrimp Remoulade

    Seasoned large shrimp grilled over an open flame. Served with remoulade sauce.


    New Orleans Crab Cakes

    Lump crabmeat seasoned and seared to a golden brown. Served with a lemon-Tabasco aioli.


    Soups and Salads

    Black Bean Soup

    Vegetarian soup seasoned with cumin and topped with sour cream and scallions.

    Cup $2.00 Bowl $3.25

    House Salad

    Mixed greens topped with carrots, cucumbers, sweet onion and cherry tomatoes. Dressings include house Dijon vinaigrette, Tupelo honey mustard, 1000 island, ranch and blue cheese.


    Caesar Salad

    Crisp romaine lettuce topped with croutons, Parmesan cheese, and homemade Caesar dressing.

    Small $4.50 Large $4.95 Add blackened chicken $2.00

     Mason-Dixon Salad

    Apples, Gorgonzola and toasted pecans over crisp greens with Tupelo honey-balsamic vinaigrette.

    Small $4.75 Large $5.50 Add blackened chicken $2.00

    Mesclun Citrus Salad

    Mesclun greens tossed with grape tomatoes, goat cheese, golden raisins and blood orange vinaigrette

    Small $4.50 Large $4.95 Add blackened chicken $2.00

    101 North Churton Street, Hillsborough, NC. 643-7722


    Main Courses

    Includes warm cornbread with Tupelo honey butter, soup or side salad, choice of rice,

     baked sweet potato or mashed potato and vegetable of the day.

    Blackened Salmon over White Bean Cassoulet

     Blackened Canadian salmon topped with a roasted garlic tomato sauce over white beans.


    Bayou Voodoo Shrimp

     Sautéed large shrimp in a spicy New Orleans beer reduction sauce over grilled tomatoes and rice.


    Catfish Louisianne

    Blackened catfish topped with gulf shrimp and mushrooms in a lemon butter sauce.


    Tupelo Honey-Balsamic Glazed Pork Chop

    12oz. grilled center cut pork chop with a Tupelo honey-Balsamic glaze and mashed sweet potatoes.


    Pan-Seared Diver Scallops over Smoked Salmon Risotto Large, hand picked pan-seared scallops over salmon risotto with a citrus sour cream sauce.


    Barbecue-Hazelnut Crusted Chicken

    Crispy breast of chicken tossed in a hazelnut breading with a homemade dark coffee barbecue sauce.


    Grilled Sirloin and Shrimp with Crawfish Etouffee Sauce Grilled seasoned sirloin steak and large shrimp smothered with crawfish etouffee sauce.


    Filet of Beef with Gorgonzola and Tabasco~ Tumbleweed Onions

    8oz Black Angus beef, cooked to perfection and topped with Gorgonzola over tumbleweed onions.


    Grilled Top Sirloin Steak

    10 oz. Grilled choice top sirloin steak topped with habenero butter.


    Blackened New York Strip Steak

    12oz New York strip blackened to your desired temperature.


    Carpetbagger Style (stuffed with oysters) $22.95

    101 North Churton Street, Hillsborough, NC. 643-7722



    Includes warm cornbread with Tupelo honey butter, soup or side salad.

    Crawfish Ravioli

    Spicy crawfish ravioli tossed in a smoked salmon, tomato, Creole cream sauce.


    Creole Chicken and Tasso Ham Bowtie Pasta

    Blackened chicken and tasso ham tossed with bell peppers in a creole parmesan cream sauce.


    Shrimp and Crab Fra Diavolo

    Tender large shrimp and lump crab tossed with a spicy tomato sauce over bucatini pasta.


    Smoked Mozzarella and Asparagus Ravioli

    Stuffed ravioli with asparagus and mozzarella cheese topped with a feta-dill cream sauce.


    Tupelo Favorites

    Includes warm cornbread and Tupelo honey butter and soup or side salad.


    Shrimp, Andouille sausage and chicken tossed with peppers, tomatoes, garlic, Creole seasoning and rice.


    Fried Trout with Pecan Meuniere

    Crispy rainbow trout topped with a pecan meuniere sauce with mashed sweet potatoes and vegetable.


    Fish and Chips

    Lightly battered cod, French fries, tartar sauce and malt vinegar.


    Louisiana Gumbos

    A New Orleans stew made from scratch, slow cooked, with okra and corn over rice. Vegetable $8.95

    Seafood $11.95

    Chicken and Andouille Sausage $11.25


    All sandwiches are served with chips and a pickle. For French fries instead of chips add $1.00.

    Shrimp or Oyster Po’ Boy

    Fried shrimps or oysters with coleslaw and remoulade sauce, on French bread.


    Blackened Chicken Club Sandwich

    Blackened chicken served on a Kaiser with bacon-onion mix, Swiss, lettuce and tomato.


    Sirloin Burger

    8 oz. ground sirloin, Kaiser roll, lettuce and tomato. Add cheese .25, bacon .50, mushrooms .25.


    101 North Churton Street, Hillsborough, NC. 643-7722

    About Tupelo’s

All of the dishes at Tupelo’s are made a la carte (when you order) to ensure that your meal will be fresh and

    flavorful. We use only the best ingredients available and prepare them daily, as you would in your own home, to attain this goal. We would appreciate your patience during peak restaurant hours because good food takes time. Our name comes, in part, from Tupelo honey that is only produced commercially in one area of the world. We fly in gallons of this honey to use in our butter and other recipes, as it is one of the purest forms of sweetener nature

    produces. So please enjoy the results of our hard work and we hope to see you again in the near future.

    Additional Information

    For catering and private parties please call 643-7722 and ask for Matt.

     This is a smoke free environment.

    We do not split checks for parties of six or more and

    will automatically include an 18% service charge.

    101 North Churton Street, Hillsborough, NC. 643-7722

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