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The Folk's Folly Story

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The Folk's Folly Story MEMPHIS ’ O N LY LO C AL LY OWNED & O PE R ATE D PRIME STEAK HOUSE FOR OVER 40 YEARS 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, Memphis’ Original Prime Steak House was born. 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- home or overnight delivery of our USDA Prime selections. 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, Christopher, and Carey also remain active partners. 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 Excellence” since 1999, Folk’s Folly’s wine list offers the perfect varietal and vintage to enhance any evening. 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 customized scratch kitchen that was added to our little home so very long ago. WE WELCOME THE OPPORTUNITY TO SERVE YOU, AND LOOK FORWARD TO HAVING YOU DINE WITH US AGAIN, AND AGAIN, AND AGAIN... APPETIZERS Famous Fried Dill Pickles 8 A Folk’s Folly tradition and unique Southern treat Shrimp Cocktail* 18 Jumbo shrimp with lemon and remoulade or classic cocktail sauce Calamari* 16 Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise Crab Cakes* 18 A signature item. Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried, with Louis sauce Catfish Beignets* 12 Crisp fillets of catfish, lightly battered in cornmeal, with tartar sauce and lemon Seared Ahi Tuna* 18 Center cut sashimi grade ahi tuna, rubbed with Cajun spices, pan seared rare and presented chilled with cucumber, radish, wasabi aioli, and ginger soy reduction Bleu Cheese Mountain 14 Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese, scallions and diced red pepper Stuffed Mushrooms* 12 Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese Folly's Tidbits* 14 Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce Parmesan Garlic Bread 4 SOUPS & SALADS She-Crab Soup 10 Rich and creamy, with lump crabmeat and a hint of sherry French Onion Au Gratin 10 Hearty onion soup, with toasted crouton and Gruyere cheese House 10 Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato wedges Tomato and Onion 10 Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing Caesar 10 Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy fillet upon request Spinach 12 Tender baby spinach, sliced mushrooms, chopped egg and crumbled bacon The Double Wedge 12 A steakhouse standard. One half head of iceberg lettuce, bacon, tomato, bleu cheese, and radish floret Italienne 10 Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless tomato wedges, shredded Parmesan cheese and Italian dressing Hearts of Palm 10 A signature item. Mixed greens are topped with marinated hearts of palm and sliced mushrooms Bibb Salad 12 Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin oranges Dressings PRIME CUTS All steaks are served sizzling in parsley butter. Your preference is our pleasure… some or none. Filet Mignon* 14 ounces, fully trimmed 58 Petite Filet Mignon* 8 ounces, fully trimmed 38 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 68 Porterhouse* 28 ounces, USDA Prime 75 ENHANCERS 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* 2 for 12 / 3 for 18 Bleu Cheese 4 Sauce Quartet* 14 SEAFOOD Live Lobster* Market Live Maine Lobsters are offered on a limited availability to ensure absolute freshness. Broiled or steamed, with drawn butter and lemon Lobster Tail* Market Perfect as an accompaniment for your entrée or by itself, with drawn butter and lemon Salmon Fillet* 32 Lightly seasoned with salt and pepper, brushed with butter, grilled and served with hollandaise sauce and lemon Jumbo Fried Shrimp* 30 Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail sauce and lemon SPECIALTIES 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* 39 Tender medallions of filet mignon, seasoned with salt and cracked black pepper. Placed atop our Maker’s Mark peppercorn sauce Filet a la Duxelle* 46 Petite filet piped with seasoned mushroom purée, wrapped in Applewood smoked bacon, grilled to order and smothered with sliced garlic mushrooms Breast of Duck* 39 16 ounces from Maple Leaf Farms, grilled to order, resting on ruby port wine reduction Smoked Pork Chop* 30 14 ounce double-cut cold smoked rib chop, brushed with honey-molasses glaze Veal Piccata* 30 Chiappetti strip loin scaloppine, sautéed in lemon caper butter and served over angel hair pasta Breast of Free Range Chicken* 34 18-20 ounces, all-natural airline breast of chicken, oven roasted and plated with rich pan gravy POTATOES & VEGETABLES Garlic and Leek Mashed 10 Grilled Asparagus With Lemon 10 Sweet Mashed 10 Sautéed Spinach 10 with Mushrooms Garlic Potato Casserole 10 Steamed Broccoli 10 Baked 10 Sautéed Mushrooms 10 Twice Baked 10 Spinach Casserole 10 Shoestring 10 Crisp Colossal Onion Rings 10 Steak Fries 10 Bacon Cheddar Grits 10 Lyonnaise 10 Jalapeño & Three Cheese “Mac” 10 Au Gratin 10 Vegetable of the Day 10 Creole Creamed Corn 10 Southern Cooked Green Beans 10 with Ham Hock SPECIAL OFFERINGS Starters Spaghetti alla Chitarra* 16 Literally translated as “guitar spaghetti,” this uniquely cut pasta originating from Abruzzo, Italy, is tossed with rich buttery clam sauce, fresh Oregano, Prosciutto, and Grana Padano. Braised Oxtail* 17 Pulled bone-in oxtail is braised with beef stock, herbs, and vegetables. Served with butterfried bread, tomato jam, and brie cream. Chopped Salad* 12 Iceberg and Romaine lettuces are chopped and served with cucumber, Benton’s bacon, sweet corn, and croutons. Tossed with roasted green chili dressing. Entrées King Crab Crusted Redfish* 45 This mild and flaky fillet of Texas Redfish is encrusted with King crabmeat, roasted, and served with Creole tomato butter. Medallion Trio Au Poivre* 54 Three beef tenderloin medallions are grilled to order and served with classic sauce au poivre. French Onion Strip* 57 Our completely trimmed USDA Prime 16 ounce New York Strip is grilled to order. Presented over au jus and topped with caramelized onions and melted Gruyere. Smoked Duroc Pork Chop* 42 This all-natural 14 ounce bone-in Frenched rib chop is grilled to order and accompanied with Southern cooked green beans, roasted potato, and house Worcestershire. Dessert Fall Spice Pudding Pie 10 with roasted pistachios 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, 11-18-2020 .
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