MEMPHIS ’ ONLY LOCALLY OWNED & OPERATED

PRIME STEAK HOUSE FOR OVER 40 YEARS

Memphis’ Original Prime Steak House was born.

home or overnight delivery of our USDA Prime selections.

Excellence” since 1999, Folk’s Folly’s wine list offers the perfect varietal and vintage to enhance any evening.

Christopher, and Carey also remain active partners.

customized scratch kitchen that was added to our little home so very long ago.

The Folk’s Folly story began in 1977 with unconventional origins, as the best stories often do.

Native son Humphrey Folk, Jr. was a prominent and shrewd developer, whose hard work carried him all over

the country, cultivating his sincere appreciation of food and fine wine, as he was always an advocate of mixing business

with pleasure. Undaunted by a complete lack of restaurant or culinary experience, he decided to convert a quaint

and intimate house into a small eatery. His peers offered little encouragement as they quoted dismal restaurant

success rate statistics, so he added the word “folly” (defined as “an unwise investment or expenditure”) to his own name,

Business boomed and the restaurant became a popular stop among locals. Humphrey began giving coveted gift

packages of prime steaks to his associates in the construction industry, and as requests that steaks be retailed

for home consumption increased, the restaurant expanded again in 1989 to include The Prime Cut Shoppe, offering take-

With only a gentleman’s handshake to signify agreement, famed local restaurateur Thomas Boggs became

managing partner in 2003. Thomas’ contagious enthusiasm and expertise in the restaurant industry built the bridge

for continued success for the next generation. While both Humphrey and Thomas have since deceased, Folk’s Folly

Prime Steak House remains a family affair. Thomas’ eldest daughter Lauren McHugh Robinson is the CEO and managing

partner alongside her sisters Ashley Boggs Robilio and Samantha Boggs Dean. Humphrey’s four sons Tripp, Michael,

Today, guests are beckoned by classic sounds from the grand piano in the Cellar lounge, and are invited to enjoy

cocktails and complimentary fried dill pickles, a Southern favorite, before dinner. Wine lovers delight in perusing one

of the city’s most extensive wine lists, which boasts over 250 fine wines. A recipient of Wine Spectator’s “Award of

Consistently voted “Best Steak” by readers of all major Memphis publications, Folk’s Folly pairs fine dining and

relaxed Southern hospitality in a cozy, comfortable atmosphere. This Memphis landmark embodies an unwavering

commitment to quality by offering corn-fed prime steaks and fresh seafood with all menu items prepared in the

c

WE WELCOME THE OPPORTUNITY TO SERVE YOU, AND LOOK FORWARD

TO HAVING YOU DINE WITH US AGAIN, AND AGAIN, AND AGAIN...

She-Crab Soup Rich and creamy, with lump crabmeat and a hint of sherry

10

French Onion Au Gratin Hearty onion soup, with toasted crouton and Gruyere cheese

10

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

wedges

9

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

9

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

fillet upon request

10

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

10

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

10

Italienne Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless

tomato wedges, shredded Parmesan cheese and Italian dressing

10

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

10

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

oranges

10

Dressings

APPETIZERS

Famous Fried Dill Pickles A Folk’s Folly tradition and unique Southern treat

8

Shrimp Cocktail* Jumbo shrimp with lemon and remoulade or classic cocktail sauce

18

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

16

Crab Cakes* A signature item. Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried,

with Louis sauce

18

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

11

Seared Ahi Tuna* Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented chilled with

cucumber jicama slaw, wasabi aioli, and ginger soy reduction

16

Bleu Cheese Mountain Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese,

scallions and diced red pepper

14

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

12

Folly's Tidbits* Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce

14

Parmesan Garlic Bread

4

SOUPS & SALADS

Filet Mignon* 14 ounces, fully trimmed 52

Petite Filet Mignon* 8 ounces, fully trimmed 36

New York Strip* 16 ounces, USDA Prime, fully trimmed 46

Ribeye* 16 ounces, USDA Prime 48

Cowboy Ribeye* 22 ounces, USDA Prime, on the bone 65

Porterhouse* 28 ounces, USDA Prime 72

All steaks are served sizzling in parsley butter. Your preference is our pleasure… some or none.

PRIME CUTS

Australian Rack of Lamb* 24-26 ounce eight-bone rack 59 Range fed, with rosemary and mint jam 12-14 ounce four-bone rack 37

Maker’s Mark Medallions* Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our

Maker’s Mark peppercorn sauce

38

Filet a la Duxelle* Petite filet piped with seasoned mushroom purée, wrapped in Applewood smoked bacon, grilled to

order and smothered with sliced garlic mushrooms

44

Breast of Duck* 16 ounces from Maple Leaf Farms, grilled to order, resting on ruby port wine reduction

39

Smoked Pork Chop* 14 ounce double-cut cold smoked rib chop, brushed with honey-molasses glaze

30

Veal Piccata* Chiappetti strip loin scaloppine, sautéed in lemon caper butter and served over angel hair pasta

30

Breast of Free Range Chicken* 18-20 ounces, all-natural airline breast of chicken, oven roasted and plated with rich pan gravy

34

SPECIALTIES

Alaskan King Crab Legs* Premium King Crab is steamed and served with classic cocktail sauce, drawn butter and lemon

59 per lb.

Live Lobster* Live Maine Lobsters are offered on a limited availability to ensure absolute freshness. Broiled or

steamed, with drawn butter and lemon

32 per lb.

Lobster Tail* Market Perfect as an accompaniment for your entrée or by itself, with drawn butter and lemon

Salmon Fillet* Lightly seasoned with salt and pepper, brushed with butter, grilled and served with hollandaise

sauce and lemon

29

Jumbo Fried Shrimp* Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail

sauce and lemon

30

SEAFOOD

Lobster Butter* 8 Smothered Onions 8 Chef Max’s Worcestershire 3

Truffle Butter 8 Crabmeat Béarnaise* 15 Maker’s Mark Peppercorn Sauce 4

Bone Marrow Butter* 8 Oscar* 16 Wild Mushroom Demi-Glace 6

Foie Gras Butter* 8 Hollandaise* 4 Béarnaise Sauce* 4

Butter Sampler* Bleu Cheese 4 Sauce Quartet* 14

ENHANCERS

2 for 12 / 3 for 18

Garlic and Leek Mashed 9 Grilled Asparagus With Lemon

9

Sweet Mashed 9 Sautéed Spinach with Mushrooms

9

Garlic Potato Casserole 9 Green Bean Gruyére Casserole with Tobacco Onions

9

Baked 9 Steamed Broccoli 9

Twice Baked 9 Sautéed Mushrooms 9

Shoestring 9 Spinach Casserole 9

Steak Fries 9 Crisp Colossal Onion Rings 9

Lyonnaise 9 White Cheddar Grit Cakes with Remoulade Sauce

9

Au Gratin 9

Jalapeño & Three Cheese “Mac” 9

Creole Creamed Corn 9 Vegetable of the Day 10

Crawfish Carbonara* A twist on a classic Italian family staple, delicate Angel hair pasta is loaded with crawfish

tails, English peas, and Andouille sausage. Finished with Grana Padano.

16

Sirloin “Sashimi”* Prime sirloin is seared, chilled, and sliced. Served with decadent foie gras mousse and red

wine syrup.

18

Fried Quail Salad* Chicken fried quail is served atop grilled Little Gem lettuce with Sage buttermilk dressing and

house pickled onions.

17

Steelhead Trout en Papillote* Also known as Rainbow Trout, this ocean caught fillet is seasoned with lemon, garlic, and citrus

butter. Topped with candied tomato, sealed in parchment, and baked.

42

Blackened Ribeye* Our completely trimmed USDA Prime 16 ounce ribeye is rubbed with blackening seasonings

and spices, grilled to order, and smothered with sweet corn and okra fricassee.

56

Ranch & Sea* A pair of tenderloin medallions is grilled to your specification and presented with grilled bacon

wrapped Diver scallops.

58

Carved Veal Oscar* A lesson in indulgence, this lush and classic French dish features roasted and carved veal loin

topped with fresh grilled asparagus, jumbo lump crabmeat, and béarnaise.

45

Warm Ginger Bread With spiced whipped cream

10

Before placing your order, please inform your server if anyone in your party has a food allergy.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness,

especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.

2-5-20

Entrées

POTATOES & VEGETABLES

Starters

SPECIAL OFFERINGS

Dessert