DEVILED EGGS // 12

House-Smoked Salmon | Kelly’s Katch Caviar

CARAMELIZED ONION TART // 14

Bonnie Blue Goat Cheese & Pecan Pesto with a Cornmeal Crust

FSR PLATE // 18

Porcellino’s Cured Meats | 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 | 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

SUMMER TOMATO SALAD // 14

Fresh Mozzarella Cheese | Pecan Pesto | Balsamic Syrup

HEIRLOOM TOMATO SOUP // 7

Shaved Parmigiano Reggiano | Croutons | Micro Basil

BLFGT SALAD // 14

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

FSR Salad // 8

Wilson Farm’s Greens | Blue 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 | Pickled Vegetables | 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 | Baby Tomatoes | Flo’s Tomato Jam

VEGGIE DUMPLINGS // 14/22

Handmade Potato Dumplings | Greens | Sweet Peas | Heirloom Baby Tomatoes | Charred Sweet Corn | 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 | Ratatouille | Creole Reduction

SUNDAY SUGO & RISOTTO // 14/22

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

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

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.