Menu
A Memphis Tradition for the finest prime steaks and fresh seafood since 1977.
Appetizers
Parmesan Garlic Bread - 4
Toasted French bread with garlic butter and parmesan cheese
Shrimp Cocktail - 18
Jumbo shrimp with lemon and remoulade or classic cocktail sauce
Calamari - 16
Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise
Crab Cakes - 18
A signature item. Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried, with Louis sauce
Catfish Beignets - 11
Crisp fillets of catfish, lightly battered in cornmeal, with tartar sauce and lemon
Seared Ahi Tuna - 16
Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented with cucumber jicama slaw, wasabi aioli, and ginger soy reduction
Bleu Cheese Mountain - 14
Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese, scallions and diced red pepper
Stuffed Mushrooms - 12
Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese
Soups and Salads
She-Crab Soup - 10
Rich and creamy, with lump crabmeat and a hint of sherry
French Onion Au Gratin - 10
Hearty onion soup, with toasted crouton and Gruyere cheese
House - 9
Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges
Tomato and Onion - 9
Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing
Caesar - 10
Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request
Spinach - 10
Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon
Italienne - 10
Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless tomato wedges, shredded Parmesan cheese and Italian dressing
The Double Wedge - 10
A steakhouse standard. One half head of iceberg lettuce, choice of dressing, bacon, tomatoes, bleu cheese, and radish floret
Hearts of Palm - 10
A signature item. Mixed greens are topped with marinated hearts of palm and sliced mushrooms
Bibb Lettuce - 10
Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges
Prime Cuts
Filet Mignon - 52
14 ounces, fully trimmed
Petite Filet Mignon - 36
8 ounces, fully trimmed
Cowboy Ribeye - 65
22 ounces, on the bone
Ribeye - 48
16 ounces, fully trimmed
New York Strip - 46
16 ounces, fully trimmed
Porterhouse - 72
28 ounces
Specialties
Maker's Mark Medallions - 38
Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker's Mark peppercorn sauce
Filet a la Duxelle - 44
Petite filet piped with seasoned mushroom purée, wrapped in Applewood smoked bacon, grilled to order and smothered with sliced garlic mushrooms
Breast of Duck - 39
16 ounces from Culver Duck Farms, grilled to order, resting on ruby port wine reduction
Breast of Free Range Chicken - 34
18-20 ounces, all-natural airline breast of chicken, oven roasted and plated with rich pan gravy
Smoked Pork Chop - 30
14 ounce double-cut rib chop, cold smoked, brushed with honey-molasses glaze
Australian Rack of Lamb - Full Rack 24-26 oz. - 59
Range fed, eight-bone rack, with rosemary and mint jam
Australian Rack of Lamb - Half Rack 12-14 oz. - 37
Range fed, four-bone rack, with rosemary and mint jam
Seafood
Salmon Fillet - 29
Lightly seasoned with salt and pepper, brushed with butter, grilled and served with hollandaise sauce and lemon
Jumbo Fried Shrimp - 30
Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail sauce and lemon
Enhancers
Béarnaise Sauce - 4
Crabmeat Béarnaise - 15
Oscar - 16
Hollandaise Sauce - 4
Smothered Onions - 8
Bleu Cheese - 4
Maker's Mark Peppercorn Sauce - 4
Barbecue Butter - 4
Wasabi Butter - 4
Bone Marrow Butter - 8
Foie Gras Butter - 8
Vegetables
Fresh Asparagus with Hollandaise Sauce - 9
Sautéed Spinach with Mushrooms - 9
Broiled Parmesan Tomatoes - 9
Creole Creamed Corn - 9
White Cheddar Grit Cakes with Remoulade Sauce - 9
Steamed Broccoli - 9
Sautéed Mushrooms - 9
Spinach Casserole - 9
Artichoke Bottoms with Béarnaise - 9
Jalapeño & Three Cheese "Mac" - 9
Potatoes
Garlic & Leek Mashed - 9
Sweet Mashed - 9
Garlic Potato Casserole - 9
Baked - 9
Potatoes Au Gratin - 9
Twice Baked - 9
Steak Fries - 9
Desserts
Folk's Folly Signature Hot Chocolate Fudge Brownie - 12
Our hot chocolate fudge brownie is loaded with pecans and topped with Häagen-Dazs vanilla ice cream. Drizzled with chocolate syrup.
Bread Pudding - 9
Raisins and cinnamon enhance our dense and warm bread pudding, draped with Bushmills Irish whiskey sauce.
Key Lime Pie - 9
This tasty pie is made with fresh key lime juice for a tart creamy filling. Finished with a dollop of whipped cream and fresh lime.
Mini Caramel Cake - 7
Yellow cake with caramel icing