Folk's Folly Prime Steak House

Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese, scallions and diced red pepper

Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise

Crisp fillets of catfish, lightly battered in cornmeal, with tartar sauce and lemon

A signature item. Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried, with Louis sauce

A Folk's Folly tradition and unique Southern treat

Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce

Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese

Served in truffle tomato broth with asparagus

Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented chilled with piri-piri

Jumbo shrimp with lemon and remoulade or classic cocktail sauce

1 ounce to enhance any dessert

Raisins and cinnamon enhance our dense and warm bread pudding, draped with Bushmills Irish whiskey sauce.

Decadent, rich smooth and creamy cheesecake with your choice of blueberry or strawberry topping.

A daily selection of sorbets or vanilla ice cream. A light and refreshing end to your meal.

The Chef's weekly selection.

Amaretto, Chambord, Frangelico, Chocolate liqueur, Brandy, or Praline liqueur, blended with soft vanilla ice cream. We can customize this dessert to your preference of liqueur!

Our hot chocolate fudge brownie is loaded with pecans and topped with vanilla bean ice cream. Drizzled with chocolate syrup.

This tasty pie is made with fresh key lime juice for a tart creamy filling. Finished with a dollop of whipped cream, raspberry coulis, and fresh lime.

Chambord or Crème de Menthe liqueur, swirled with soft vanilla ice cream, topped with whipped cream and a cherry.

A traditional favorite, loaded with pecans and served warm with a scoop of delicious vanilla ice cream. Drizzled with sea salt caramel.

French vanilla custard with caramelized raw sugar crust. Garnished with whipped cream and berries.

22 ounces, USDA Prime, on the bone

14 ounces, fully trimmed

21 ounces, USDA Prime, Bone-In

16 ounces, USDA Prime, fully trimmed

8 ounces, fully trimmed

24 ounces, USDA Prime

16 ounces, USDA Prime

Lightly seasoned with Old Bay, grilled and served with lemon caper butter and lemon

Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail sauce and lemon

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

Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges

Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request

Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request

House, Thousand Island, Creamy Bleu Cheese, Ranch, Honey Mustard, Raspberry Vinaigrette, Hot Bacon, Italian, Balsamic Vinaigrette (Split charge for salad)

Hearty onion soup, with toasted crouton and Gruyere cheese

A signature item. Mixed greens are topped with marinated hearts of palm and sliced mushrooms

A signature item. Mixed greens are topped with marinated hearts of palm and sliced mushrooms

Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges

Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges

Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless tomato wedges, shredded Parmesan cheese and Italian dressing

Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless tomato wedges, shredded Parmesan cheese and Italian dressing

Rich and creamy, with lump crabmeat and a hint of sherry

Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon

Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon

A steakhouse standard. One half head of iceberg lettuce, bacon, tomato, bleu cheese, and radish floret

Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing

Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing

four-bone rack, range fed, with rosemary

eight-bone rack, range fed, with rosemary

16 ounces, grilled to order, resting on ruby port wine reduction

18-20 ounces, all-natural airline breast of chicken, marinated with roasted garlic and fresh herbs, plated with lemon-thyme pan sauce

14 ounce double-cut cold smoked rib chop, brushed with honey-molasses glaze

Petite filet piped with seasoned mushroom purée, wrapped in Applewood smoked bacon, grilled to order and smothered with sliced garlic mushrooms

Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker's Mark peppercorn sauce