Dinner Menu

Oysters

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

Starters

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

Brown Butter / Balsamic Syrup / Hazelnuts / Bonnie Blue Farms Goat Cheese

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

Middles

MUSHROOM BISQUE // 7

Mississippi Mushrooms | White Truffle Oil Parmesan Cheese | Micro Greens

CARPACCIO OF BEEF // 18

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

FSR Salad // 10

Greens / Sweet Cane Vinaigrette / Romano Cheese / Pumpkin Seeds / House Made Cracker

BLFGT SALAD // 8/14

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

BEET & CITRUS SALAD // 12

Entrées

SHRIMP & GRITS // 14/24

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

ROASTED SALMON // 27

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

FISH OF THE DAY // 28

Served “Peasant Style:” Rague of Tomatoes, Olives, Farro, Caramelized Onions
& White Beans

DUCK & PASTA // 26

Roasted Duck & Gravy / House Made Pasta / Duck Cracklings

LAMB OSSO BUCCO // 28

Braised Lamb Shank | Baby Carrots | Cream Potatoes

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

Sides

BBB SOUTHERN COOKED GREENS // 7.5

Bacon / Budweiser / Brown Sugar

HANNA FARM CHEESE GRITS // 7.5

Sauteed Mushrooms | Garlic Butter | Feta Cheese

ROASTED WINTER SQUASH // 7.5

drizzled with Steen’s Cane Syrup / Spiced Pecans

FRIED GREEN TOMATOES // 7.5

Creole Remoulade Sauce / Flo’s Chow Chow

MAC & CHEESE // 7.5

Organic pasta baked with smoked Provolone cheese

POTATO GRATIN //  7.5

Baked trio of potatoes layered with cream & cheese

BABY CARROTS //  7.5

Ginger Butter / Fresh Thyme

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.