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

Porcellinio’s Cured Meats, Bonnie Blue Cheeses, Pickled Vegetables, Creole Mustard &  Grilled Bread

GULF OYSTERS OF LOVE // 12

Crispy Gulf Oysters & New Orleans BBQ Sauce

Duck & Mushroom Crepes // 12

Confit of Duck, Wild Mississippi Mushrooms, 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, Honey Crisp Apples & Spiced Pecans

CREAMY CAULIFLOWER SOUP // 6

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, Lousiana Satsumas, Candied Hazelnuts, Extra Virgin Olive Oil & Balsamic Syrup

OYSTER SALAD // 12

Crispy Gulf Oysters & Baby Lettuce on a pool of Buttermilk Green Onion Dressing

SHRIMP & GRITS // 24 | 14

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

FAROE ISLAND WILD SALMON // 28

Cauliflower & Sweet Pepper Etouffee with a spoonful of Flo’s Tomato Jam

AMERICAN BLACK GROUPER // 30

Pecan encrusted over a Rague of Olives, Baby Turnips, Tomatoes & Fall Beans simmering in a Veal Reduction

VEGGIE DUMPLINGS // 18 | 12

Handmade Potato Dumplings, Butternut, Swiss Chard, Brown Butter, Bonnie Blue Goat Cheese, Pumpkin Seeds & Apple Cider Syrup

DUCK THREE WAYS // 28

Country Fried Duck Breast & Confit of Tennessee Duck, Pancetta, Fried Rice, Crispy Duck Cracklins and Fried Egg

COLORADO RACK OF LAMB // 36

Cornbread Encrusted, Three Potato Gratin & Creole Reduction

SUNDAY SUGO & RISOTTO // 22 | 14

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, Bourbon Syrup, Sesame Seeds, Root Vegetable Puree & Winter Squash

BBB SOUTHERN COOKED GREENS // 6

Bacon Fat, Budweiser & Brown Sugar

ORGANIC HANNA FARM GRITS // 6

Smoked Feta Cheese & Wilted Greens

SWEET POTATO CASSEROLE // 6

Whipped Sweet Potatoes & Pecan Crumble

FRIED GREEN TOMATOES // 6

Remoulade & Flo’s Green Tomato Chow Chow

MAC & CHEESE // 6

Sweet Water Valley Smoked Cheddar

Brussels Sprouts  //  6

Germolata, Sherry Vinegar, Hazelnuts & Parmesan Cheese

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.