A Folk's Folly tradition and unique Southern treat

Jumbo shrimp with lemon and classic cocktail sauce

Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise

A signature item. Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried, with Louis sauce

Crisp fillets of catfish, lightly battered in cornmeal, with tartar sauce and lemon

Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented with pineapple and jicama salsa. Drizzled with ginger-infused soy sauce

Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese, scallions and diced red pepper

Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese

Bite-size portions of filet mignon, battered and flash fried, with bearnaise sauce

Rich and creamy, with lump crabmeat and a hint of sherry

Hearty onion soup, with toasted crouton and Gruyere cheese

Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges

Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing

Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request

Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon

A steakhouse standard. One half head of iceberg lettuce, bacon, tomato, bleu cheese, and radish floret

Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless tomato wedges, shredded Parmesan cheese and Italian dressing

A signature item. Mixed greens are topped with marinated hearts of palm and sliced mushrooms

Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges

14 ounces, fully trimmed

8 ounces, fully trimmed

16 ounces, fully trimmed

16 ounces

22 ounces, on the bone

28 ounces

Range fed, with rosemary and mint jam

Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker's Mark peppercorn sauce

Petite filet piped with seasoned mushroom puree, wrapped in Applewood smoked bacon, grilled to order and smothered with sliced garlic mushrooms

16 ounces from Culver Duck Farms, grilled to order, resting on ruby port wine reduction

14 ounce double-cut cold smoked rib chop, brushed with honey-molasses glaze

Provimi strip loin scaloppine, sauteed in lemon caper butter and served over angel hair pasta

18-20 ounces, all-natural airline breast of chicken, oven roasted and draped with a rich wild mushroom demi-glace

Premium King Crab is steamed and served with classic cocktail sauce, drawn butter and lemon

Live Maine Lobsters are offered on a limited availability to ensure absolute freshness. Broiled or steamed, with drawn butter and lemon

Perfect as an accompaniment for your entree or by itself, with drawn butter and lemon

Lightly seasoned with salt and pepper, brushed with butter, grilled and served with hollandaise sauce and lemon

Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail sauce and lemon

Or Steamed with Hollandaise Sauce

with Mushrooms

with Béarnaise Sauce