Dinner Menu

From white tablecloths to boots and burgers, "Fannie’s on Friday Night" is a unique dining experience. Our Executive Chef keeps it fresh with rotating menu items, special Guest Chef nights, and themed events for holidays and downtown district events. We serve a choice of three fixed plates every Friday from 5:30 pm until 8:00 pm. Current menus can be found on our social media posts and E-Newsletter. Check out some of our recent entrees’ listed below:

    • Dinner Menu Items

    • Shrimp Alfredo


      Gulf Shrimp with sun dried tomatoes, spinach, Kalamata olives, and spicy Alfredo over linguini.

    • Shrimp and Grits


      Gulf Shrimp with onions, celery, peppers, tomatoes, dill, and lemon over a bed of coarse, creamy grits and served with corn bread.

    • Grilled Eggplant Stack


      Grilled eggplant layered with portobello mushrooms, roasted peppers, fresh tomato, and spinach covered in a balsamic reduction.

    • Jamaican Jerk Chicken


      Dark/light meat, grilled pineapple, roasted peppers and bok choy served with sweet potatoes.

    • New Orleans Crab Cakes


      Two crab cakes served with mustard slaw and house remoulade.

    • Ribeye


      10 ounce cooked to order with asparagus, caramelized onions, mushrooms and herb roasted potatoes.

    • Blackened Catfish


      8 ounce filet with tomato gravy, braised greens, and purple hull peas.

    • Pork Loin Chop


      Covered in an orange chipotle glaze and served with smashed potatoes and green beans.

    • Pan Seared Salmon


      6 ounce filet served with braise Brussel sprouts, horseradish-scented smashed red potatoes, and roasted eggplant purée.

    • Chicken Parmesan


      Panko crusted chicken breast with house made tomato sauce served over linguini noodles.

    • Eggplant Parmesan


      Pan fried eggplant with house made tomato sauce served over linguini noodles.

    • Chicken Linguini


      Roasted chicken breast with tomato, spinach, Kalamato olives, and marinated artichoke hearts served over linguini pasta with your choice of Alfredo or pesto sauce.

    • Poached Shrimp and Scallops


      4 ounces off shrimp and scallops cooked in butter and served with a local sweet corn and melted leeks medley with roasted local red potatoes and white wine sauce.

    • Ahi Tuna Steak


      Served with white quinoa, ginger scented bok choy, and firecracker salsa.

    • Tikka Masala


      Indian style roasted cauliflower in a spicy tomato cream sauce over basmati rice.

    • Prime Rib

      24.99 - 32.99

      8-12 ounce served with roasted garlic and herb potato purée, fresh asparagus, horseradish cream sauce, and au jus.

    • Fresh Tuna Salad


      6 ounce seared soy honey tuna over a bed of mixed greens with oranges, smoked peaches, almonds, green onions, and pea pods, dressed in a hoisin vinaigrette.

    • Smash Burger


      8 ounce ground chuck and chopped steak hand-formed patty topped with lettuce, tomato, red onion, and house sauce on a brioche bun.

    • Baja Fish Tacos


      Mahi-mahi, chipotle slaw, cilantro, and Baja sauce on a flour tortilla.

    • Seared Salmon Salad


      Seared wild caught salmon over mixed greens, asparagus, pickled onions, Kalamata olives, rye croutons, goat cheese, and a creamy dill dressing.

    • Shrimp PoBoy


      Gulf Shrimp, lettuce, tomato, red onion, and house made remoulade on a hoagie.

    • Mahi-mahi Salad


      Orange chipotle glazed Mahi-mahi with spring mix, grilled pineapple, sweet peppers, green onions, bok choy, and an orange ginger vinaigrette.