Tupelo Honey
SEA CLIFF
39 Roslyn Avenue
516-671-8300



SNACKS & STARTERS
Miniature Crab Cakes - with golden raisin
pico de gallo & aji amarillo vinaigrette
Peruvian Style Tuna Tiraditio - sashimi slices of tuna with tuna coconut, lime zest & taro root
Cubano Porkbelly Croquettes - with pebre dipping sauce
Mojito Glazed Ribs - with green mango slaw
Pan Seared Dayboat Scallops
with tangerine-apricot emulsion & jicama salsa
Hearts of Romaine - with julienned Serrano ham, pineapple chutney & cabrales bleu cheese vinaigrette
Chicken & Goat Cheese Pizzette - with baby spinach, roasted onions & tomatillo pesto
MAIN COURSE
Mojo Marinated Free Range Chicken - with cilantro-lime rice, grilled asparagus & red wine sauce
Jerk Marinated Pork Tenderloin - with sweet
plantains, stir-fried cabbage & apple tamarind glaze
Adobo Rubbed Rare Tuna
with quinoa pilaf, garbanzo bean salad
& toasted cumin-orange vinaigrette
Pan Roasted Halibut - with chipotle garum, pine nut studded bulgar wheat, kidney bean-fennel relish
& tomatillo-salmorejo vinaigrette
Grilled Prime Black Angus Ribeye Steak
with yucca hash, chilean tomato salad,
chimichurri & rioja reduction
Jambalaya Pasta
housemade black linguini with baby shrimp, chorizo,
sweet corn & roasted pepper butter

Cuisine: Creative American with Spanish trends
Avg. Check: $35-$45
Attire: Casual Neat

Whimsical, artistic decor defines Tupelo Honey before you have been shown to your table. Fruit, birds and bumblebees reveal themselves in colorful mosaics that travel in waves from the dining room walls to the tabletops. The open kitchen’s tile-covered wood-burning oven shaped like a beehive and two large chandeliers in the form of dragonflies echo the design. French doors capped in stained glass open to an outdoor patio lush with florals. Candles cast a soft glow to contrast the vibrant excitement in the air.
Executive Chef Kwaku Boah calls his inventive cuisine “Floribbean,” a Miami-meets-St. Marten amalgam yielding dishes like perfectly prepared adobo rubbed rare tuna bursting with the exotic flavors of quinoa pilaf, garbanzo bean salad and toasted cumin-orange vinaigrette. We started with miniature crab cakes served with golden raisin pico de gallo and aji amarillo vinaigrette. Papaya relish and citrus-pink peppercorn vinaigrette transform a crunchy goat cheese and watercress salad while jicama slaw and pineapple reduction accompany tender yet crisp ancho-coffee rubbed duck breast. Come for lobster bake Tuesdays from Memorial Day to Labor Day. Homemade desserts include decadent molten chocolate cake and a creamy banana parfait. Service goes above and beyond; glasses are never empty and napkins are always neatly folded.
The wavy bar hosts a hip, sophisticated nighttime scene. Patrons enjoy cocktails and pizzette: thin, crisp personal pizzas with toppings like gulf shrimp and chorizo with sweet corn, roasted red peppers and queso fresco. Tupelo Honey’s fantastic food and vibrant, upbeat atmosphere make for a sweet experience. It’s the bees knees!

OUTDOOR DINING; LIVE MUSIC; TASTING & WINE DINNERS; DAILY SPECIALS; PRIVATE PARTIES; ON & OFF PREMISE CATERING; HANDICAP ACCESSIBLE

RESERVATIONS
Required on Weekends

CREDIT CARDS
AMEX VISA MC DINERS CLUB

HOURS
Dinner
Mon - Thurs 5 - 10
Fri & Sat 5 - 11
Sunday 4 - 9:30

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