OYSTERS OF LOVE // 12

Crispy Gulf Oysters | New Orleans BBQ Sauce

CRISPY HOT SAUCED GULF OYSTERS // 12

Hot Sauce | Point Reyes Blue Chesse

CHAR GRILLED OYSTERS// MKT

Garlic | White Wine | Chilies | Parmesan Cheese

RAW OYSTERS // MKT

Duo of Sauces: Cocktail & Balsamic Mignonette

DEVILED EGGS // 12

House-Smoked Salmon | TN Kelly’s Katch Caviar

FSR PLATE // 24

City Block Cured Meats | Artisan Cheeses | Duck Rillette w/Celery Root Ravigote | Fig Compote | Creole Mustard | Flo’s B&B Pickles | Spiced Pecans

RICOTTA CHEESE DUMPLINGS // 12

MS Cultivated Mushrooms | Asparagus | Balsamic Syrup | whipped TN Goat Cheese

CHICKEN CREPES // 12

Marmilu Farms Chicken | Lemon Butter Sauce | Flo’s Tomato Jam

TASSO SHRIMP // 14

Wild Gulf Shrimp | Tasso Ham Sauce | Cilatro | Jalapeño Cornbread Stick

CHICKEN LIVERS // 12

Fried Chicken Livers | Hot Sauce Butter Sauce | Flo’s Pepper Jelly

CARPACCIO OF BEEF // 18

Raw Tenderloin of Beef | Aioli | Capers | Parmesan Reggiano Cheese | Shallots

FSR Salad // 10

Greens | Green Onion Vinaigrette | Pumpkin Seeds | Romano Cheese | House Made Cracker

BLFGT SALAD // 8/14

Bacon | Rose Creek Farms Greens | Pimento Cheese | Creole Remoulade Dressing | layered with Fried Green Tomatoes

BEET & STRAWBERRY SALAD // 12

Bonnie Blue Feta Cheese | Pea Shoots | Chick Peas | Gastrique | Extra Virgin Olive Oil

SHRIMP & GRITS // 14/24

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

ROASTED SALMON // 28

Creamy Cauliflower, Greens & Pepper Etouffee, spoonful of Flo’s Tomato Jam

GULF FISH // 38

Pecan Crust | Fresh Lump Crab Meat | Fresh Asparagus | Lemon Butter Sauce

DUCK & PASTA // 26

Roasted Duck & Gravy | House Made Pasta | Duck Cracklings

LAMB OSSO BUCCO // 28

Braised Lamb Shanks over a Rague Tomatoes, Olives, Farro & White Beans

GEORGIA BOB WHITE QUAIL // 27

Buttermilk Fried Quail | BBB Greens | Parsnip & Potato Puree | Spiced Honey

SUNDAY SUGO // 15/25

Rich Red Gravy with Claybrook Farms’ Beef & Pork | Creamy Risotto | Parmesan Cheese

FILET OF BEEF TENDERLOIN // 38

Crispy Potato Cake | Reduction Sauce | Fresh Herb Butter

PRIME CUT 14 OZ RIBEYE // 39

Pancetta Ham | Bourbon Au Poive Sauce | Crispy Parsnips

BBB SOUTHERN COOKED GREENS // 7.5

Bacon | Budweiser | Brown Sugar

HANNA FARM CHEESE GRITS // 7.5

ROASTED WINTER SQUASH // 7.5

drizzled with Steen’s Cane Syrup | Spiced Pecans

BROCCOLI //  7.5

Brown Butter | Lemon | Almonds

FRIED GREEN TOMATOES // 7.5

Creole Remoulade Sauce | Flo’s Chow Chow

MAC & CHEESE // 7.5

Organic pasta baked w/ smoked Provolone cheese

POTATO GRATIN //  7.5

Baked trio of potatoes layered with cream & cheese

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.