An original recipe! Velvety smooth cheesecake and your choice of toppings: caramel pecan, strawberry, raspberry or chocolate.

Classic Cheesecake

House made chocolate brownie topped with pecan pieces, chocolate sauce, vanilla ice cream and whipped cream.

Marshmallow Brownie

A dense flourless cake served with chocolate sauce and topped with whipped cream.

Chocolate Torte

Classic French custard served with whipped cream.

Creme Brulee

House bread pudding topped with caramel pecan sauce, vanilla ice cream, and whipped cream.

Bourbon Bread Pudding

A classic and favorite! Cake made with grated carrots and topped in a delicious cream cheese frosting.

Carrot Cake

A mini cobbler served warm with vanilla ice cream and a wild berry sauce.

Wild 4-Berry Cobbler

A rich lemon cake with blueberries mixed in, layered and topped with a delicious cream cheese marscapone frosting.

Lemon Berry Marscapone

Mashed Potatoes

Cole Slaw

A 12oz charbroiled ribeye steak, seasoned with salt & pepper, and topped with garlic butter and crispy onions. Served with mashed potatoes and sautéed vegetables.

Ribeye

Blackened Alaskan salmon topped with homemade teriyaki sauce, served with steamed rice and sautéed vegetables.

Blackened Salmon

Burger patty topped with bacon, a whole green chile, pepperjack cheese, and two beer battered onion rings.

The Folly Burger

Grilled, blackened, or crispy chicken tossed in our caesar salad dressing and wrapped in a spinach flour tortilla.

Chicken Caesar Wrap

Oven-roasted turkey, bacon, ham, tomatoes, lettuce, mayo, and cheddar cheese.

Folly Club

1/2 Pound BLT

Oven-roasted turkey, bacon, avocado, lettuce, tomatoes, mayo, and Swiss cheese.

T.B.A.

Three large Alaskan crab cakes served with coleslaw and a lemon garlic aioli.

Crab Cakes

Tender calamari strips dusted in our special seasoning, fried to a crisp, and served with a lemon-garlic aioli.

Fried Calamari

Loaded with bacon, Boar's Head shredded cheese and topped with sour cream and green onions.

Homemade Potato Skins

Cold creamy spinach dip, hummus, and salmon spreads. Served with a lemon wedge, diced red onions, capers, olives, cucumbers, diced tomatoes, roasted garlic, feta cheese, and crispy pita bread.

Trio of Spreads

Sliced dill pickles tossed in a housemade breading and served with ranch.

Deep Fried Dills

Call it what you want — we just call it delicious.

Fish & Chips

In a medium mixing bowl, combine graham cracker crumbs, melted unsalted butter, and salt. Mix until the crumbs are evenly coated with butter.

Prepare the crust

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and let cool.

Form the crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and continue beating until well combined.

Prepare the cheesecake filling

Add sour cream and vanilla extract to the cream cheese mixture. Mix until thoroughly combined and smooth.

Add sour cream and vanilla

Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

Incorporate eggs

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Pour the filling

Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly.

Bake the cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then transfer to the refrigerator to chill for at least 4 hours or overnight.

Cool and chill

Before serving, add your choice of toppings such as caramel pecan, fresh strawberries, raspberries, or chocolate sauce. Slice and enjoy your classic cheesecake!

Serve

Cream cheese

Granulated sugar

Sour cream

Vanilla extract

Large eggs

Graham cracker crumbs

Unsalted butter

Salt

Toppings (caramel pecan, strawberry, raspberry or chocolate)

Preheat your oven to 350°F (175°C). In a mixing bowl, melt the butter. Once melted, add the sugar, cocoa powder, and vanilla extract. Mix well until combined.

Prepare the Brownie Batter

Pour the brownie batter into a greased 9x9 inch baking dish.

Bake the Brownies

Once cooled, slice the brownies into squares.

Assemble the Marshmallow Brownie

unsweetened cocoa powder

all-purpose flour

granulated sugar

butter

eggs

vanilla extract

salt

pecan pieces

chocolate sauce

vanilla ice cream

whipped cream

Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Prepare the Oven and Pan

In a medium saucepan, melt the dark chocolate and unsalted butter over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.

Melt Chocolate and Butter

In a large mixing bowl, whisk together the granulated sugar and large eggs until well combined and slightly frothy.

Mix Sugar and Eggs

Gradually pour the melted chocolate mixture into the egg and sugar mixture, stirring continuously to prevent the eggs from cooking.

Combine Mixtures

Stir in the vanilla extract and cocoa powder until fully incorporated.

Add Flavorings

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly soft.

Bake the Torte

Remove the torte from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.

Cool the Torte

In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.

Prepare Whipped Cream

Slice the cooled torte and serve it with a dollop of whipped cream on top and a drizzle of chocolate sauce, if desired.

dark chocolate

unsalted butter

large eggs

cocoa powder

heavy cream

powdered sugar

In a medium saucepan, combine the heavy cream and granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture, then add the whole bean pod as well.

Prepare the Cream Mixture

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves completely. Remove from heat and let it cool for 10 minutes.

Heat the Cream Mixture

In a large mixing bowl, whisk the egg yolks and a pinch of salt until they become pale and slightly thickened.

Whisk Egg Yolks

Slowly pour the warm cream mixture into the egg yolks, whisking continuously to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve into a large measuring cup to remove the vanilla pod and any coagulated egg.

Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and fill them with the custard mixture, leaving a little space at the top.

Prepare Ramekins

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.

Cool and Refrigerate

Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. If you don't have a torch, you can place them under a broiler for a few minutes, watching carefully to avoid burning.

Caramelize the Top

Let the caramelized sugar cool for a minute before adding a dollop of whipped cream on top and serving immediately.

vanilla bean

egg yolks

brown sugar

Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until well combined.

Make the Custard Mixture

In a saucepan, heat the whole milk and heavy cream over medium heat until just warm. Remove from heat and whisk in the bourbon.

Combine Liquids

Pour the warm milk mixture into the egg mixture, whisking continuously to temper the eggs. Pour this custard mixture over the bread cubes, ensuring all pieces are evenly soaked. Let it sit for about 30 minutes to absorb.

Mix Bread and Custard

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.

Prepare the Baking Dish

Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly. Sprinkle the chopped pecans on top.

Transfer to Baking Dish

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Bake the Pudding

While the bread pudding is baking, heat the caramel sauce in a small saucepan over low heat until warm.

Prepare the Caramel Sauce

Once baked, allow the bread pudding to cool slightly. Serve warm topped with a generous drizzle of caramel sauce, a scoop of vanilla ice cream, and whipped cream.

day-old bread

whole milk

ground cinnamon

bourbon

pecans

caramel sauce

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.

Mix Dry Ingredients

In another bowl, mix the vegetable oil, eggs, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredient mixture into the dry ingredients. Stir until just combined.

Mix Wet and Dry Ingredients

Fold in the grated carrots and chopped walnuts into the batter until evenly distributed.

Add Carrots and Nuts

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cakes

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks to cool completely.

Cool the Cakes

In a bowl, beat the cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar and milk, mixing until creamy and well combined.

Prepare the Cream Cheese Frosting

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.

Frost the Cakes

Slice the cake and serve. Enjoy your delicious homemade carrot cake!

Serve and Enjoy

baking powder

baking soda

vegetable oil

grated carrots

chopped walnuts

cream cheese

milk

In a mixing bowl, combine the mixed berries with granulated sugar. Toss gently to coat the berries evenly and let them sit for about 10 minutes to release their juices.

Prepare the Berries

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, combine the milk and melted unsalted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Make the Cobbler Batter

Preheat the oven to 350°F (175°C). Grease a baking dish or individual ramekins. Pour the batter into the bottom of the dish, then gently spoon the berry mixture on top, distributing the berries evenly.

Assemble the Cobbler

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cobbler is golden brown and a toothpick inserted into the batter comes out clean.

Bake

Once baked, remove the cobbler from the oven and let it cool slightly. Serve warm topped with a scoop of vanilla ice cream and a sprinkle of powdered sugar.

mixed berries (blueberries, raspberries, strawberries, blackberries)

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, beat the softened butter and lemon zest together until fluffy. Gradually add the sugar mixture, beating until light and airy.

Cream Butter and Sugar

Beat in the eggs one at a time, mixing well after each addition. Then, mix in the lemon juice until incorporated.

Add Eggs and Lemon Juice

Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined. Be careful not to overmix.

Combine Wet and Dry Mixtures

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Fold in Blueberries

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.