| WOODY'S |
TUPELO STEAKHOUSE
| 619 N Gloster Tupelo MS (662) 840-0460 |
| Chef's notes |
Molasses Seared Elk Loin,
over onion cheese polenta, with
a blackberry merlot reduction
and glazed baby carrots.
This is a great way to get a
little wild!
over onion cheese polenta, with
a blackberry merlot reduction
and glazed baby carrots.
This is a great way to get a
little wild!
Elk is, of course, alot like
venison. Molasses and the
Sonora spices (a little cumin,
chili powder, garlic, onion)
create a great crust, but
what really makes this dish is
the fantastic merlot and herb
reduction with whole
blackberries.
venison. Molasses and the
Sonora spices (a little cumin,
chili powder, garlic, onion)
create a great crust, but
what really makes this dish is
the fantastic merlot and herb
reduction with whole
blackberries.
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| SPECIALS THIS WEEK |
Mustard crusted rack of New
Zealand lamb, pan seared with a
blackberry plum gastrique, over
grilled polenta with goat cheese
and brussel sprouts anglaise.
The variety of flavors in this
presentation is it's charm, they all
complement the others beautifully.
Zealand lamb, pan seared with a
blackberry plum gastrique, over
grilled polenta with goat cheese
and brussel sprouts anglaise.
The variety of flavors in this
presentation is it's charm, they all
complement the others beautifully.
Polenta is a traditional Italian
peasant dish, more popular
in the Northern parts of Italy
than pasta. Made from
boiled cornmeal, polenta
lends itself easily to even the
most delicate flavors. Here,
the polenta is formed into
shallow loaf, and then cut
into slices and lightly grilled.
Bellissima!
peasant dish, more popular
in the Northern parts of Italy
than pasta. Made from
boiled cornmeal, polenta
lends itself easily to even the
most delicate flavors. Here,
the polenta is formed into
shallow loaf, and then cut
into slices and lightly grilled.
Bellissima!
They're back! Check out Brian's
newest way to present this
classic French dish.
Zesty Garlic Escargot broiled
with goat cheese, roasted fennel
and bacon in mushroom caps.
C'est magnifique!
newest way to present this
classic French dish.
Zesty Garlic Escargot broiled
with goat cheese, roasted fennel
and bacon in mushroom caps.
C'est magnifique!
Escargot really are snails,
but not exactly like the ones
in your garden. These are
a variety specifically raised
for eating, and are served
traditionally in shells, and
broiled in LOTS of garlic
butter.
but not exactly like the ones
in your garden. These are
a variety specifically raised
for eating, and are served
traditionally in shells, and
broiled in LOTS of garlic
butter.
WILD GAME THIS WEEK
~ Buffalo London Broil
~ Ostrich Tenderloin with
chimichurri sauce
~ Kangaroo Loin w/ Cabernet
Bordelaise
~ Rabbit/Rattlesnake Sausage
sauteed w/ onions and peppers
~ Montana Elk with rosemary
port reduction
Make your own wild game
sampler!
~ Buffalo London Broil
~ Ostrich Tenderloin with
chimichurri sauce
~ Kangaroo Loin w/ Cabernet
Bordelaise
~ Rabbit/Rattlesnake Sausage
sauteed w/ onions and peppers
~ Montana Elk with rosemary
port reduction
Make your own wild game
sampler!
All our Wild Game is free
range, and in most cases
organic. Ostrich always
seems to surprise people,
they are expecting it to be
like chicken, when in reality
it's a red meat, and tender
like a filet.
As well as being delicious,
Buffalo, Ostrich, and
Kangaroo are all much lower
in fat and calories than beef,
with as much as twice the
protein!
range, and in most cases
organic. Ostrich always
seems to surprise people,
they are expecting it to be
like chicken, when in reality
it's a red meat, and tender
like a filet.
As well as being delicious,
Buffalo, Ostrich, and
Kangaroo are all much lower
in fat and calories than beef,
with as much as twice the
protein!
Our favorite comfort food classic!
Tender Delmonico Sirloin,
basted with our homemade
savory Worcestershire and
char-grilled, with house creamed
spinach, rustic scalloped potatoes
and crispy onion shreds. What a
steak!
Tender Delmonico Sirloin,
basted with our homemade
savory Worcestershire and
char-grilled, with house creamed
spinach, rustic scalloped potatoes
and crispy onion shreds. What a
steak!
Our homemade
Worcestershire sauce gives
this dish a little kick, courtesy
of just a touch of jalapeno.
Making your "Wooster"
sauce from scratch allows
you to choose different
flavors such as honey,
wasabi, even mesquite to
make it unique.
Experiment a little!
Worcestershire sauce gives
this dish a little kick, courtesy
of just a touch of jalapeno.
Making your "Wooster"
sauce from scratch allows
you to choose different
flavors such as honey,
wasabi, even mesquite to
make it unique.
Experiment a little!
