Menu
A Memphis Tradition for the finest prime steaks and fresh seafood since 1977.
Appetizers
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 - 19
Jumbo shrimp with lemon and remoulade or classic cocktail sauce
Calamari - 17
Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise
Crab Cakes - 19
A signature item. Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried, with Louis sauce
Seared Ahi Tuna - 19
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 - 14
Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese
Folly's Tidbits - 15
Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce
Soups and Salads
She-Crab Soup - 11
Rich and creamy, with lump crabmeat and a hint of sherry
French Onion Au Gratin - 11
Hearty onion soup, with toasted crouton and Gruyere cheese
House - 11
Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges
Tomato and Onion - 11
Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing
Caesar - 11
Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request
Spinach - 13
Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon
Italienne - 11
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 - 13
A steakhouse standard. One half head of iceberg lettuce, choice of dressing, bacon, tomatoes, bleu cheese, and radish floret
Hearts of Palm - 13
A signature item. Mixed greens are topped with marinated hearts of palm and sliced mushrooms
Bibb Lettuce - 13
Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges
Prime Cuts
Filet Mignon - 62
14 ounces, fully trimmed
Petite Filet Mignon - 42
8 ounces, fully trimmed
Cowboy Ribeye - 69
22 ounces, on the bone
Ribeye - 55
16 ounces, fully trimmed
New York Strip - 52
16 ounces, fully trimmed
Porterhouse - 75
28 ounces
Specialties
Maker's Mark Medallions - 45
Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker's Mark peppercorn sauce
Filet a la Duxelle - 54
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 - 38
18-20 ounces, all-natural airline breast of chicken, oven roasted and plated with rich pan gravy
Smoked Pork Chop - 32
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 - 34
Lightly seasoned with salt and pepper, brushed with butter, grilled and served with hollandaise sauce and lemon
Jumbo Fried Shrimp - 34
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
Enhancers
House Worcestershire - 3
Béarnaise Sauce - 4
Hollandaise Sauce - 4
Maker's Mark Peppercorn Sauce - 4
Bleu Cheese - 4
Crabmeat Béarnaise - 16
Oscar - 18
Smothered Onions - 8
Truffle Butter - 8
Wild Mushroom Demi-Glace - 6
Vegetables
Fresh Asparagus with Lemon - 11
Sautéed Spinach with Mushrooms -11
Broiled Parmesan Tomatoes - 11
Steamed Broccoli - 11
Sautéed Mushrooms - 11
Spinach Casserole - 11
Jalapeño & Three Cheese "Mac" - 11
Southern Cooked Green Beans with Ham Hock - 11
Vegetable of the Day - 11
Crisp Colossal Onion Rings - 11
Bacon Cheddar Grits - 11
Creole Creamed Corn - 11
Potatoes
Garlic & Leek Mashed - 11
Sweet Mashed - 11
Garlic Potato Casserole - 11
Baked - 11
Potatoes Au Gratin - 11
Twice Baked - 11
Steak Fries - 11
Lyonnaise - 11
Shoestring -11
Desserts
Folk's Folly Signature Hot Chocolate Fudge Brownie - 14
Our hot chocolate fudge brownie is loaded with pecans and topped with Häagen-Dazs vanilla ice cream. Drizzled with chocolate syrup.
Bread Pudding - 12
Raisins and cinnamon enhance our dense and warm bread pudding, draped with Bushmills Irish whiskey sauce.
Cheesecake - 12
Decadent, rich, smooth and creamy cheesecake with your choice of blueberry or strawberry topping.
Southern Pecan Pie - 12
A traditional favorite, served warm with a scoop of Häagen-Dazs vanilla ice cream.
Crème Brûlée - 12
French vanilla custard, flavored with Hazelnut liqueur, topped with caramelized raw sugar. Garnished with whipped cream and fresh seasonal berries.
Key Lime Pie - 12
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 - 12
A daily selection of sorbets or Häagen-Dazs vanilla ice cream. A light and refreshing end to your meal.
Famous Folk's Folly Freeze - 12
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 - 12
Chambord or Crème de Menthe swirled with soft vanilla ice cream, topped with whipped cream and a cherry.