DEVILED EGGS // 12

House-Smoked Salmon, Kelly’s Katch Caviar

CARAMELIZED ONION TART // 14

Pecan Pesto, Cornmeal Crust

FSR PLATE // 18

Porcellino’s Cured Meats, Bonnie Blue Cheese, Duck Rillette, Flo’s B&B Pickles, Spiced Pecans, Celery Root Slaw, Grilled Bread

GULF OYSTERS OF LOVE // 12

Crispy Gulf Oysters, New Orleans BBQ Sauce

CHICKEN CREPES // 12

West Wind Farms Organic Chicken, Lemon Butter Sauce, Flo’s Tomato Jam

CHICKEN LIVERS // 10

Buttermilk Fried Chicken Livers, Hot Sauce Butter Sauce, Flo’s Pepper Jelly

TASSO SHRIMP  // 14

Gulf Shrimp, Tasso Ham, Jalapeño Cornbread

CARPACCIO OF BEEF // 18

Raw Tenderloin of Beef, Aioli, Capers, Pickled Red Onions, Parmesan Regginao Cheese

CAULIFLOWER SOUP // 7

Yogurt Swirl, Parsnip Crisps

BLFGT SALAD // 14

Porcellino’s Bacon, Fried Green Tomatoes, Baby Greens, Pimento Cheese, Creole Remoulade Dressing

FSR Salad // 10

Tuscan Kale, Apples, Sweet Cane Vinaigrette, Romanno Cheese, Pumpkin Seeds, Pecan Cheese Straw

BEET SALAD // 12

Whipped Bonnie Blue Goat Cheese, Citrus Gastrique, Hazelnuts, Grapefruit, Micro Greens

SHRIMP & GRITS // 14/24

Wild Gulf Shrimp, Andouille Sausage, Classic Creole Sauce, Stone Ground Grits

FAROE ISLAND SALMON // 28

Cauliflower, Swiss Chard and Pepper Étouffée, Flo’s Tomato Jam

CAROLINA TROUT // 27

Almonds, Brown Butter, Buttermilk Creamers

VEGETABLE PLATE OF LOVE // 12/20

Butternut Squash, Winter Greens, White Beans, Potato Puree, Balsamic, Toasted Chickpeas

DUCK & DUMPLINGS // 15/27

Roasted Duck in Gravy, Hand Made Potato Dumplings, Parmesan Cheese, Duck Cracklins

BLACK ANGUS BEEF // MP

Pancetta Ham, Bourbon Au Poive Sauce, Parsnips Crisps

SUNDAY SUGO & RISOTTO // 14/26

Rich Red Gravy with Beef & Pork Creamy Risotto, Parmesan Cheese

GEORGIA BOB WHITE QUAIL // 27

Buttermilk Fried Quail, Parsnip Puree, BBB Greens, Bourbon Syrup

BBB SOUTHERN GREENS // 7.5

Bacon Fat, Budweiser, Brown Sugar

ORGANIC HANNA FARM GRITS // 7.5

Bonnie Blue Feta Cheese, Baby Tomatoes

BRUSSEL SPROUTS // 7.5

Parsley, Garlic, Lemon Zest, Parmesan Cheese

FRIED GREEN TOMATOES // 7.5

Homemade Remoulade, Flo’s Chow Chow

MAC & CHEESE // 7.5

Cheddar Cheese, Creamy Bechamel Sauce

ROASTED BABY CARROTS  //  7.5

Ginger Butter, Fresh Thyme

Felicia Suzanne Willett, Chef & Proprietor

Based on availability.  Menu is subject to change without notice.

We are a certified Project Green Fork restaurant.

25¢ Martini’s Vodka /Gin straight up, juiced, dirty 25 w/purchase of an entree. Limit 3 per guest. Available Friday lunch only.

Please let us know of any allergies or food restrictions. There is a risk of food-borne illness associated w/consuming raw or undercooked animal foods.

20% gratuity is added to all tables of six or more. No separate checks for parties of six or more.

$20 corkage per bottle of wine, limit 2 per table.