Menu

Famous Fried Dill Pickles - 8
A Folk's Folly tradition and a uniquely Southern treat   

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   

Seared Ahi Tuna - 18
Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented with cucumber, radish, wasabi aioli, and ginger soy reduction 

Stuffed Mushrooms - 12
Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese 

Folly's Tidbits - 14
Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce

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 - 10
Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges   

Tomato and Onion - 10
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 - 12
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 - 12
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 - 12
Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges

Filet Mignon - 58
14 ounces, fully trimmed   

Petite Filet Mignon - 38
8 ounces, fully trimmed   

Cowboy Ribeye - 68
22 ounces, on the bone   

Ribeye - 48
16 ounces, fully trimmed   

New York Strip - 46
16 ounces, fully trimmed   

Porterhouse - 75
28 ounces   

Maker's Mark Medallions - 39
Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker's Mark peppercorn sauce   

Filet a la Duxelle - 46
Petite filet piped with seasoned mushroom purée, wrapped in Applewood smoked bacon, grilled to order and smothered with sliced garlic mushrooms   

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 

Salmon Fillet - 32
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

Lobster Tail - Market
Perfect as an accompaniment or by itself, with drawn butter and lemon

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

Bone Marrow Butter - 8

Foie Gras Butter - 8

Fresh Asparagus with Hollandaise Sauce - 10

Sautéed Spinach with Mushrooms -10

Broiled Parmesan Tomatoes - 10

Steamed Broccoli - 10

Sautéed Mushrooms - 10

Spinach Casserole - 10

Artichoke Bottoms with Béarnaise - 12

Jalapeño & Three Cheese "Mac" - 10

Southern Cooked Green Beans with Ham Hock - 10

Vegetable of the Day - 10

Garlic & Leek Mashed - 10

Sweet Mashed - 10

Garlic Potato Casserole - 10

Baked - 10

Potatoes Au Gratin - 10

Twice Baked - 10

Steak Fries - 10

Lyonnaise - 10

Shoestring -10

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 - 10
Raisins and cinnamon enhance our dense and warm bread pudding, draped with Bushmills Irish whiskey sauce.  

Cheesecake - 10
Decadent, rich, smooth and creamy cheesecake with your choice of blueberry or strawberry topping.    

Southern Pecan Pie - 10
A traditional favorite, served warm with a scoop of Häagen-Dazs vanilla ice cream.   

Crème Brûlée - 10
French vanilla custard, flavored with Hazelnut liqueur, topped with caramelized raw sugar. Garnished with whipped cream and fresh seasonal berries.

Key Lime Pie - 10
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.

Cold Scoops - 10
A daily selection of sorbets or Häagen-Dazs vanilla ice cream. A light and refreshing end to your meal.   

Famous Folk's Folly Freeze - 10
Amaretto, Chambord, Frangelico, Godiva, Brandy or Praline liqueur blended with soft vanilla ice cream. We can customize this dessert to your preference of liqueur.    

Parfait - 10
Chambord or Crème de Menthe swirled with soft vanilla ice cream, topped with whipped cream and a cherry.