Tupelo is serving a selection of its classic menu to celebrate the changing of the seasons. Also, starting the Friday after Thanksgiving, Tupelo will be open seven days a week.“As we embark on another busy winter ahead, it’s important for us to ground ourselves in the nostalgic, nourishing meals our guests have fallen in love with over the years,” said Tupelo partner Maggie Harris. “We are excited to return to nightly dinner service to welcome locals and visitors from all around the world who are seeking a uniquely Southern dining experience right here in the Wasatch Mountains.” Tupelo will feature three signature menu items each week, pairing “comforting, familiar dishes with the restaurant’s quintessential Southern hospitality,” according to a press release.Week one’s classics will include: Crispy Blue Crab Fritters, House Pickles, Fresno Chili, Hot Sauce Butter Sue’s Maine Mussels, Chili, Garlic, Herbs, Grilled Sourdough “Beef & Barley” (entree), Mishima Farms Wagyu Strip, Braised Cheeks, Roasted Garlic, Swiss ChardAdditional classic menu items that will rotate on tupelo’s menu this season will include the following:Famous Fried Chicken Deviled Eggs Elk Bolognese Shrimp & Grits Rabbit Pappardelle Spiced Carrots Crab & Goat Cheese Stuffed Pimento Peppers Utah Elk Carpaccio Buttermilk Biscuits with Honey ButterBeginning Friday, Nov. 29, tupelo will be open for dinner nightly at 5 p.m. Reservations are available on RESY.The post Tupelo to open seven days a week, with classic menu items returning appeared first on Park Record.