포크스 폴리 프라임 스테이크하우스

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