Folk's Folly Prime Steak House
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Classic Prime Steakhouse Dining
Ratings
Reviews
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Menu
A Folk's Folly tradition and unique Southern treat
Jumbo shrimp with lemon and remoulade or classic cocktail sauce
Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise
Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried, with Louis sauce
Crisp fillets of catfish, lightly battered in cornmeal, with tartar sauce and lemon
Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented chilled with piri-piri
Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese, scallions and diced red pepper
Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese
Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce
Served in truffle tomato broth with orzo pasta
Rich and creamy, with lump crabmeat and a hint of sherry
Hearty onion soup, with toasted crouton and Gruyere cheese
Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges
Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing
Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request
Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless tomato wedges, shredded Parmesan cheese and Italian dressing
A steakhouse standard. One half head of iceberg lettuce, bacon, tomato, bleu cheese, and radish floret
Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon
Mixed greens are topped with marinated hearts of palm and sliced mushrooms
Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges
14 ounces, fully trimmed
8 ounces, fully trimmed
12 ounces, USDA Prime, fully trimmed
18 ounces, USDA Prime, Bone-In
20 ounces, USDA Prime
16 ounces, USDA Prime
22 ounces, USDA Prime, on the bone
Perfect as an accompaniment for your entrée or by itself, with drawn butter and lemon
Lightly seasoned with salt and pepper, brushed with butter, grilled and served with hollandaise sauce and lemon
Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail sauce and lemon
Range fed, with Rosemary
Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker's Mark peppercorn sauce
Petite filet piped with seasoned mushroom purée, wrapped in Applewood smoked bacon, grilled to order and smothered with sliced garlic mushrooms
16 ounces, grilled to order, resting on ruby port wine reduction
14 ounce double-cut rib chop, brushed with honey-molasses glaze
18-20 ounces, all-natural airline breast of chicken, marinated with honey and rosemary, plated with country gravy
Skewered Maine lobster tail medallions dipped in tempura batter and flash fried. Tossed with sesame seeds, scallions, and sweet & sour sauce
Roasted duck and whipped goat cheese are wrapped in puff pastry and baked. Topped with house cured duck prosciutto and drizzled with port wine syrup
Mixed baby greens are tossed with cherry tomatoes and pepperjack cheese. Garnished with shaved baguette croutons
This mild and flaky fillet of Atlantic halibut is grilled and served with crispy Brussels sprouts, sundried tomato cream sauce, and topped with Hackleback caviar
Our fully trimmed 8 ounce filet mignon is smothered in melted Brie and finished with brown sugar tomato jam
Our completely trimmed 16 ounce USDA Prime New York strip is rubbed in blackening seasonings and grilled to your specification. Generously sauced with bacon and onion demi glace
Two semi boneless Mississippi quail are stuffed with tasso ham grits, dipped in buttermilk, dredged in seasoned flour and fried. Served with country gravy
With vanilla ice cream
A Folk's Folly tradition and unique Southern treat
Jumbo shrimp with lemon and remoulade or classic cocktail sauce
Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise
Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried, with Louis sauce
Crisp fillets of catfish, lightly battered in cornmeal, with tartar sauce and lemon
Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented chilled with piri-piri
Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese, scallions and diced red pepper
Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese
Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce
Served in truffle tomato broth with orzo pasta
Rich and creamy, with lump crabmeat and a hint of sherry
Hearty onion soup, with toasted crouton and Gruyere cheese
Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges
Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing
Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request
Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless tomato wedges, shredded Parmesan cheese and Italian dressing
A steakhouse standard. One half head of iceberg lettuce, bacon, tomato, bleu cheese, and radish floret
Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon
Mixed greens are topped with marinated hearts of palm and sliced mushrooms
Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges
14 ounces, fully trimmed
8 ounces, fully trimmed
12 ounces, USDA Prime, fully trimmed
18 ounces, USDA Prime, Bone-In
20 ounces, USDA Prime
16 ounces, USDA Prime
22 ounces, USDA Prime, on the bone
Perfect as an accompaniment for your entrée or by itself, with drawn butter and lemon
Lightly seasoned with salt and pepper, brushed with butter, grilled and served with hollandaise sauce and lemon
Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail sauce and lemon
Range fed, with Rosemary
Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker's Mark peppercorn sauce
Petite filet piped with seasoned mushroom purée, wrapped in Applewood smoked bacon, grilled to order and smothered with sliced garlic mushrooms
16 ounces, grilled to order, resting on ruby port wine reduction
14 ounce double-cut rib chop, brushed with honey-molasses glaze
18-20 ounces, all-natural airline breast of chicken, marinated with honey and rosemary, plated with country gravy
Skewered Maine lobster tail medallions dipped in tempura batter and flash fried. Tossed with sesame seeds, scallions, and sweet sour sauce
Roasted duck and whipped goat cheese are wrapped in puff pastry and baked. Topped with house cured duck prosciutto and drizzled with port wine syrup
Mixed baby greens are tossed with cherry tomatoes and pepperjack cheese. Garnished with shaved baguette croutons
This mild and flaky fillet of Atlantic halibut is grilled and served with crispy Brussels sprouts, sundried tomato cream sauce, and topped with Hackleback caviar
Our fully trimmed 8 ounce filet mignon is smothered in melted Brie and finished with brown sugar tomato jam
Our completely trimmed 16 ounce USDA Prime New York strip is rubbed in blackening seasonings and grilled to your specification. Generously sauced with bacon and onion demi glace
Two semi boneless Mississippi quail are stuffed with tasso ham grits, dipped in buttermilk, dredged in seasoned flour and fried. Served with country gravy
With vanilla ice cream
A Folk's Folly tradition and unique Southern treat
Jumbo shrimp with lemon and remoulade or classic cocktail sauce
Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise
Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried, with Louis sauce
Crisp fillets of catfish, lightly battered in cornmeal, with tartar sauce and lemon
Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented chilled with piri-piri
Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese, scallions and diced red pepper
Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese
Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce
Served in truffle tomato broth with orzo pasta
Rich and creamy, with lump crabmeat and a hint of sherry
Hearty onion soup, with toasted crouton and Gruyere cheese
Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges
Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing
Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request
Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless tomato wedges, shredded Parmesan cheese and Italian dressing
A steakhouse standard. One half head of iceberg lettuce, bacon, tomato, bleu cheese, and radish floret
Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon
Mixed greens are topped with marinated hearts of palm and sliced mushrooms
Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges
14 ounces, fully trimmed
8 ounces, fully trimmed
12 ounces, USDA Prime, fully trimmed
18 ounces, USDA Prime, Bone-In
20 ounces, USDA Prime
16 ounces, USDA Prime
22 ounces, USDA Prime, on the bone
Perfect as an accompaniment for your entrée or by itself, with drawn butter and lemon
Lightly seasoned with salt and pepper, brushed with butter, grilled and served with hollandaise sauce and lemon
Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail sauce and lemon
Range fed, with Rosemary
Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker's Mark peppercorn sauce
Petite filet piped with seasoned mushroom purée, wrapped in Applewood smoked bacon, grilled to order and smothered with sliced garlic mushrooms
16 ounces, grilled to order, resting on ruby port wine reduction
14 ounce double-cut rib chop, brushed with honey-molasses glaze
18-20 ounces, all-natural airline breast of chicken, marinated with honey and rosemary, plated with country gravy
Skewered Maine lobster tail medallions dipped in tempura batter and flash fried. Tossed with sesame seeds, scallions, and sweet & sour sauce
Roasted duck and whipped goat cheese are wrapped in puff pastry and baked. Topped with house cured duck prosciutto and drizzled with port wine syrup
Mixed baby greens are tossed with cherry tomatoes and pepperjack cheese. Garnished with shaved baguette croutons
This mild and flaky fillet of Atlantic halibut is grilled and served with crispy Brussels sprouts, sundried tomato cream sauce, and topped with Hackleback caviar
Our fully trimmed 8 ounce filet mignon is smothered in melted Brie and finished with brown sugar tomato jam
Our completely trimmed 16 ounce USDA Prime New York strip is rubbed in blackening seasonings and grilled to your specification. Generously sauced with bacon and onion demi glace
Two semi boneless Mississippi quail are stuffed with tasso ham grits, dipped in buttermilk, dredged in seasoned flour and fried. Served with country gravy
With vanilla ice cream
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