Tea Room


There’s no better lunch spot in Memphis than the Woman’s Exchange Tearoom with its cozy dining room and sunny, verdant garden room.

Named Memphis Magazine’s “Best Lunch” in Memphis

The Tearoom operates under the watchful eye of chef “Rev” Bailey who prepares a  Special Entrée,  a delectable Vegetable Plate, a delicious soup, a hearty salad,  a specialty sandwich and of course, a sumptuous dessert everyday, Monday through Friday.



Join us to celebrate special occasions like birthdays and showers, or just to gather with friends for good southern cooking. Lunch selections vary from $8-$15 and include beverage,tax, and tip, making it the best deal in town.  The Tearoom serves lunch only, from 11:30am to 1:45pm. Call for a reservation for six or more persons 327-5681.

This Week’s Menu:

Weekly Lunch Specials September 29th – October 3rd

Monday’s Specials

Rev’s Entrée: Beef Tips over Noodles, Tossed Salad, and Roll

Sandwich Special: Chicken Salad Sandwich with a Cup of Soup and Chips               

Soup de jour: Vegetable Soup

Vegetable Plate:  Green Beans, Stewed Apples, Okra & Tomatoes, and Mashed Potatoes

Dessert:  Buttermilk Chess Pie


Tuesday’s Specials 

Rev’s Entrée:  Baked Meatloaf, Mashed Potatoes,Tossed Salad, and a Roll

Sandwich Special: Egg & Olive Sandwich served with a Cup of Soup and Potato Chips

Soup de jour: Vegetable Soup

Vegetable Plate: Steamed Cabbage, Mashed Potatoes, Baby Lima Beans, and Buttered Carrots with a Cornbread Muffin

Dessert:  Strawberry Cake


Wednesday’s Specials

Rev’s Entrée:  Fried Chicken Breast, Mashed Potatoes,Tossed Salad, and a Roll

Sandwich Special:  Bell Pepper, Bacon, and Swiss Cheese Sandwich with a Cup of Soup and Chips

Soup de jour: Creamy Tomato Soup

Vegetable Plate: Turnip Greens, Sautéed Squash, Black Eyed Peas, and Yams with a Cornbread Muffin

Dessert: Chocolate Fudge Cake


Thursday’s Specials   

Rev’s Entrée: Beef Tenderloin, Potato Cassesrole, Tossed Salad, & a Roll                        

Soup de jour: Corn Soup

Sandwich Special:  Chicken Salad Sandwich with Soup and Potato Chips       

Vegetable Plate: Buttered Carrots, Broccoli Spears, Purple Hull Peas, and Stewed Apples  with a cornbread muffin

Dessert: Caramel Brownie  


Friday’s Specials

Rev’s Entrée: Fried Catfish, Au Gratin Potatoes, Cole Slaw and a Cornbread Muffin

Soup de Jour:  Tomato Dill Soup

Salad Plate Special:   Chicken Salad Plate with Fresh Fruit, Finger Sandwiches, Deviled Eggs, and Congealed Salad

Vegetable Plate: Northern Beans, Sautéed Squash, Yams, and Turnip Greens served with a Cornbread Muffin

 Dessert:   Peach Cobbler



 Bon Appétit