OYSTERS OF LOVE // 10

Crispy Gulf Oysters, New Orleans BBQ Sauce, Creamy Grits

FLO’S DEVILED EGGS // 8

filled with House Smoked Salmon w/Kelly’s Catch Caviar

HAND PIES // 8

Pastries filled with yumminess, Creole Remoulade Sauce

TODAY’S TOAST // 6

Black Eye Pea Hummus, Chow Chow, Pumpkin Seeds

FRESH LUMP CRAB CAKES // 8

Old Fashioned Tartar Sauce, Flo’s Pepper Jelly

COLD SUMMER GAZPACHO // 6

Tomatoes, Cucumbers, Onion Dip

CHICKEN & SAUSAGE GUMBO // 8

 

FRESH CRAB SALAD // 14

Fresh Lump Crabmeat from the Gulf, Ravigote Sauce, Avocado, layered with a Fried Green Tomato

ARUGALA & WATERMELON // 12

Sweet Cane Vinaigrette, Spiced Pecans, TN Feta Cheese

FRESH TOMATO SALAD // 12

Heirloom, Baby Tomatoes, Hand Pulled Mozzarella, Pecan Pesto

SPICY FRIED OYSTER PO’ BOY // 12

Cilantro, Mint, Pickled Carrots, Chicken Liver Mousse

SHORT RIB GRILL CHEESE // 16

Baked sandwich filled with Claybrook Farms Short Rib & Sweet Water Valley Cheddar Cheese, topped with a Fried Egg, House Cut French Fries

PIMENTO CHEESE BLT // 12

Crispy Bacon, Baby Greens, Fried Green Tomato & Sweet Potato Chips

SALMON CROQUETTE // 14

Creole Mustard Butter Sauce, Baby Green Beans, Celery Root Remoulade

CHICKEN ENCHILADAS // 12

Duo of Sauce, Fresh Cilantro, Avocados, Greens

LAKE’S CATFISH // 14

Hoppin John (Low Country Rice Dish with Black Eyed Peas and Pancetta), Flo’s Chow Chow

EGGPLANT PARMESAN // 10

Crispy Heirloom Tomatoes, Summer Tomato Sauce, Mozzarella Cheese

FRESH CRAB RISOTTO // 12

Alabama Lump Crab Meat, Sweet Corn, Baby Tomatoes Zucchini, Parmesean Cheese

GRIT BOWL // 14

Fresh Lamb Sunday Sugo, Sweet Peas, Parmesan Cheese over creamy Hanna Farms Grits

STONE GROUND GRITS  //  4

Hanna Farms Stone Ground Grits

FLO’S POTATO SALAD // 4

New Potatoes, Egg, Green Onions, Mayo, Bacon

CRISPY OKRA // 6

ROASTED SWEET POTATO SALAD // 4

Spiced Pecans, Celery, Green Onions, Cane Vinaigrette

HAND CUT FRENCH FRIES // 6

TRIO OF ICE CREAM SANDWICHES // 6

FIG COBBLER A LA MODE // 6

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.