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 | Duck Rillette | Artisan Cheeses | Spreads | Flo’s B&B Pickles | House Crackers

SHORT RIB DUMPLINGS // 16

Braised Claybrook Farms Short Ribs | Ricotta Dumplings | shaved Romano Cheese

CHICKEN CREPES // 14

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

Buttermilk Dressing | Point Reyes Blue Cheese | Pumpkin Seeds | Chick Peas

BLFGT SALAD // 8/14

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

WINTER BEET SALAD // 12

Citrus | Red Onion | Hazelnuts | Gastrique | Whipped Bonnie Blue Goat Cheese

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 // 36

Cornbread Crust | Fresh Lump Crab Meat | Brabant Potatoes | Lemon Butter Sauce

DUCK & PASTA // 26

Roasted Duck & Gravy | House Made Pasta

LAMB OSSO BUCCO // 28

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

SOUTH CAROLINA QUAIL // 27

Buttermilk Fried Quail | BBB Greens | 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

CERTIFIED ANGUS RIBEYE // 38

Pancetta Ham | Bourbon Au Poive Sauce | Crispy Onion Rings

BBB SOUTHERN COOKED GREENS // 8.5

Bacon | Budweiser | Brown Sugar

BABY CARROTS // 8.5

Fresh Ginger Brown Butter | Almonds | Parsley

BRUSSELS SPROUTS // 8.5

Roasted with Romano Cheese and Pancetta

SPINACH MADELEINE //  8.5

Creamy Spinach | Pickled Jalapeno | Manchego | Torn Bread Croutons

FRIED GREEN TOMATOES // 8.5

Creole Remoulade Sauce | Flo’s Chow Chow

MAC & CHEESE // 8.5

Organic pasta baked w/ smoked Provolone cheese

POTATO GRATIN //  8.5

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.