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LOCALLY OWNED OPERATED 40 YEARS · MEMPHIS’ ONLY LOCALLY OWNED & OPERATED PRIME STEAK HOUSE FOR...
Transcript of LOCALLY OWNED OPERATED 40 YEARS · MEMPHIS’ ONLY LOCALLY OWNED & OPERATED PRIME STEAK HOUSE FOR...
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
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French Onion Au Gratin Hearty onion soup, with toasted crouton and Gruyere cheese
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House Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato
wedges
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Tomato and Onion Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing
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Caesar Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy
fillet upon request
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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
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Italienne Mixed greens, crisp iceberg and romaine lettuce with pepperoncini, red onion, Kalamata olives, skinless
tomato wedges, shredded Parmesan cheese and Italian dressing
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Hearts of Palm A signature item. Mixed greens are topped with marinated hearts of palm and sliced mushrooms
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Bibb Salad Buttery Bibb lettuce, sweet red peppers, roasted spicy pecans, bleu cheese crumbles and mandarin
oranges
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Dressings
APPETIZERS
Famous Fried Dill Pickles A Folk’s Folly tradition and unique Southern treat
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Shrimp Cocktail* Jumbo shrimp with lemon and remoulade or classic cocktail sauce
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Calamari* Lightly battered in seasoned flour, fried crisp and finished with a slightly spicy ancho chili mayonnaise
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Crab Cakes* A signature item. Lump crabmeat, celery, onion, seasonings and crispy panko breadcrumbs, flash fried,
with Louis sauce
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Catfish Beignets* Crisp fillets of catfish, lightly battered in cornmeal, with tartar sauce and lemon
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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
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Bleu Cheese Mountain Crispy kettle style potato chips, smothered with bleu cheese fondue, crowned with crumbled bleu cheese,
scallions and diced red pepper
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Stuffed Mushrooms* Fresh mushroom caps filled with savory Italian sausage, marinara sauce and melted mozzarella cheese
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Folly's Tidbits* Bite-size portions of filet mignon, battered and flash fried, with béarnaise sauce
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Parmesan Garlic Bread
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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
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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
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Breast of Duck* 16 ounces from Maple Leaf Farms, grilled to order, resting on ruby port wine reduction
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Smoked Pork Chop* 14 ounce double-cut cold smoked rib chop, brushed with honey-molasses glaze
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Veal Piccata* Chiappetti strip loin scaloppine, sautéed in lemon caper butter and served over angel hair pasta
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Breast of Free Range Chicken* 18-20 ounces, all-natural airline breast of chicken, oven roasted and plated with rich pan gravy
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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
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Jumbo Fried Shrimp* Jumbo shrimp, butterflied, rolled in panko breadcrumbs and fried crisp. Served with classic cocktail
sauce and lemon
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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
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Sweet Mashed 9 Sautéed Spinach with Mushrooms
9
Garlic Potato Casserole 9 Green Bean Gruyére Casserole with Tobacco Onions
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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
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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.
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Sirloin “Sashimi”* Prime sirloin is seared, chilled, and sliced. Served with decadent foie gras mousse and red
wine syrup.
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Fried Quail Salad* Chicken fried quail is served atop grilled Little Gem lettuce with Sage buttermilk dressing and
house pickled onions.
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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.
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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.
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Ranch & Sea* A pair of tenderloin medallions is grilled to your specification and presented with grilled bacon
wrapped Diver scallops.
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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.
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Warm Ginger Bread With spiced whipped cream
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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.
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Entrées
POTATOES & VEGETABLES
Starters
SPECIAL OFFERINGS
Dessert