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

RAW OYSTERS // MKT

Duo of Sauces: Cocktail / Balsamic Mignonette

DEVILED EGGS // 12

House-Smoked Salmon / TN Kelly’s Katch Caviar

FSR PLATE // 22

City Block Cured Meats / Artisan Cheeses / Duck Rilette w/ Celery Root Ravigote / Fig Compote / Creole Mustard / Flo’s B&B Pickles / Brown Butter Hazelnuts

CARAMELIZED ONION TART // 14

Pecan Pesto / Bonnie Blue Goat Cheese / Cornmeal Crust

CHICKEN CREPES // 12

Marmilu Farms Organic Chicken / Lemon Butter Sauce / Flo’s Tomato Jam

TASSO SHRIMP  // 14

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

CHICKEN LIVERS // 12

Buttermilk Fried Chicken Livers / Hot Sauce Butter Sauce / Flo’s Pepper Jelly

FSR Salad // 10

Greens / Sweet Cane Vinaigrette / shaved Romanno Cheese / Pumpkin Seeds / House Made Cracker

CARPACCIO OF BEEF // 18

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

BLFGT SALAD // 14

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

BEET SALAD // 12

Bonnie Blue Feta Cheese / Spiced Pecans / Summer Fruit / Citrus Gastrique / Micro Greens

SHRIMP & GRITS // 14/24

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

GBLACK PEPER ROASTED SALMON// 28

Sweet Corn, Greens and Pepper Etouffee spoonful of Flo’s Tomato Jam

GULF REDFISH// 28

Hoppin’ John (Low Country Rice Dish w/ Black Eye Peas, Ham & MS Rice ) / Cornbread Crumble / spoonful of Flo’s Chow Chow

VEGGIE DUMPLINGS // 22

Hand Made Potato Dumplings sauteed with MS Mushrooms / Charred Sweet Corn / Baby Tomatoes over a Romesaco Sauce / Fresh Mozzarella Cheese / Crunky Chickpeas

GEORGIA BOB WHITE QUAIL// 27

Buttermilk Fried Quail / BBB Greens / Sweet Onion Potato Puree / Spiced Honey

SUNDAY SUGO// 15/26

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

FILET OF BEEF TENDERLOIN// 42

Crispy Potato Cake / Reduction Sauce / Fresh Herb Butter

PRIME CUT 14 OZ RIBEYE// 40

Pancetta Ham / Bourbon Au Poive Sauce / Buttermilk Fried Okra

BBB SOUTHERN GREENS // 7.5

Bacon Fat / Budweiser / Brown Sugar

HANNA FARM CHEESE GRITS // 7.5

White Cheddar Cheese / Flo’s Pickled Jalapenos

RATATOUILLE // 7.5

Eggplant / Summer Squashes / Sweet Onions / Tomatoes / Fresh Basil

FRIED GREEN TOMATOES // 7.5

Creole Remoulade Sauce / Flo’s Chow Chow

MAC & CHEESE // 7.5

Smoked Provolone Cheese

BUTTERMILK FRIED OKRA //  7.5

Green Onion Yogurt Dressing / Parmesan 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.