DEVILED EGGS // 12

House-Smoked Salmon and Kelly’s Catch Caviar

CARAMELIZED ONION TART // 14

Bonnie Blue Goat Cheese & Pecan Pesto with a Cornmeal Crust

FSR PLATE // 18

Duck Rillette, Bonnie Blue Cheeses, Pickled Vegetables, Spiced Pecans, Creole Mustard & Grilled Bread

GULF OYSTERS OF LOVE // 12

Crispy Gulf Oysters & New Orleans BBQ Sauce

Chicken Crepes // 12

Westwind Farms Organic Chicken, Lemon Butter Sauce & a spoonful of Flo’s Tomato Jam

BUTTERMILK FRIED CHICKEN LIVERS // 10

West Wind Farms Chicken Livers, Hot Sauce Butter Sauce & Flo’s Pepper Jelly

CARPACCIO OF BEEF TENDERLOIN // 18

Raw Tenderloin of Beef, Aioli, Crispy Capers, Parmesan Reggiano Cheese, Pickled Red Onions & Toasted Bread

Tasso Shrimp  // 12

Gulf Shrimp, Tasso Ham & Jalapeño Cornbread

ARUGULA SALAD // 10

Sweet Cane Vinaigrette, Bonnie Blue Feta Cheese, Strawberries & Spiced Pecans

CREAM OF SPINACH SOUP // 6

Toasted Chickpeas & Yogurt Garnish

BLFGT SALAD // 14

Porcellino’s Bacon, Fried Green Tomatoes, Baby Greens & Tennessee Cheddar Spread

FSR Salad // 8

Wilson Farm’s Greens, Parmesan Cheese, Pumpkin Seeds & Apple Cider Vinaigrette

BEET SALAD // 12

Whipped Bonnie Blue Goat Cheese, Citrus, Hazelnuts, Extra Virgin Olive Oil & Balsamic Syrup

OYSTER SALAD // 12

Crispy Gulf Oysters & Baby Lettuce with Pickled Vegetables and Homemade Buttermilk Dressing

SHRIMP & GRITS // 14/24

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

FAROE ISLAND WILD SALMON // 28

Sweet Corn Etoufee & Flo’s Tomato Jam

TROUT ALMONDINE // 26

Crispy North Caroline Trout, Almonds, Citrus Brown Butter & Buttermilk Creamed Potatoes

CRAWFISH DUMPLINGS // 14/22

Handmade Potato Dumplings, Louisiana Crawfish Tails, Wilted Greens, Sweet Peas, Parmesan Cream

DUCK TWO WAYS // 28

Roasted Duck Breast, Confit of Duck Leg, Baby Turnips, White Beans, Olives & Capers

COLORADO RACK OF LAMB // 38

Cornbread Crust, Three Potato Gratin & Creole Reduction

SUNDAY SUGO & RISOTTO // 14/22

Rich Claybrook Farms Beef & Homeplace Pastures Pork Red Gravy over Creamy Risotto with Parmesan Cheese

CLAYBROOK FARMS BEEF // M/P

Rosemary Pancetta Ham Au Poivre Pan Sauce & Bettermilk Crispy Parsnips

GEORGIA BOB WHITE QUAIL // 27

Crispy Quail, Sweet Onion Potato Puree, Baby Carrots, Wilted Greens & Bourbon Syrup

BBB SOUTHERN GREENS // 7.5

Bacon Fat, Budweiser & Brown Sugar

ORGANIC HANNA FARM GRITS // 7.5

Smoked Feta Cheese & Wilted Greens

SWEET POTATO CASSEROLE // 7.5

Whipped Sweet Potatoes & Pecan Crumble

FRIED GREEN TOMATOES // 7.5

Homemade Remoulade & Flo’s Chow Chow

MAC & CHEESE // 7.5

Sweet Water Valley Smoked Cheddar

BUTTERMILK FRIED OKRA  //  7.5

Homemade Buttermilk Dressing & Parmesan

Felicia Suzanne Willett, Chef & Proprietor

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.