Order Take-Out

4pm – 8pm

Limited Menu for Take Out

LUNCH MENU

Monday – Friday 11 am – 2 pm

SOUPS

Cup – 6 Bowl – 8 Bread Bowl – 12
Soup du Jour
Ask what the chef has created today!

Blue Crab Corn Bisque
Blue crab claw meat stewed in a corn-cream purée with hints of garlic, mushrooms, and onions

Soup & Salad
Garden or Caesar salad served with a cup of soup – 10

GREENS

Balsamic Vinaigrette, Rosemary Bleu Cheese, Rowdy, Scallion Honey Mustard, Buttermilk Ranch, Creamy Caesar

Crab Trap
Roasted red peppers, arugula, grilled corn, red onion, aged parmesan, over green leaf, topped with our crab cake – 12

Shrimply Brielicious
Gulf shrimp, warm brie, strawberries, red onions, almonds, over spring mix, drizzled with balsamic reduction – 12

Seared Ahi
Seared tuna, tomatoes, red onions, toasted almonds, feta, aged parmesan, over spring mix – 13

Tossed Quinoa Caesar (try this in a wrap)
Crisp green leaf, arugula, quinoa, red onions, almonds, feta, tossed in creamy Caesar – 9 add chicken – 3

Bacon Pasta Toss
Macaroni with crispy bacon and pork loin, spinach, grilled corn, tossed in buttermilk ranch – 10

Southern Cobb
Fried or Grilled chicken breast, soft-boiled egg, red onions, bacon, tomatoes, cheddar, aged parmesan, over green leaf – 12

Summertime Delight
Spinach, arugula, granny smith apples, strawberries, feta, red onion, sunflower seeds, tossed in balsamic vinaigrette – 9 add shrimp – 4

PLATES

Bacon Chicken Breast Plate
Grilled chicken breast topped with bacon slices, covered in barbeque sauce and cheese, over roasted red potatoes – 12

Crabby Quesadilla
Our blue crab cake, scallions, red onions, mushrooms, tomato, cream cheese, and cheese blend pressed in a flour tortilla – 12

HANDHELDS

Beer Battered Straight Fries or Curly Fries

Pork Collards, Cheddar Grits, or Sweet Potato Fries – 1


Kickin’ Chicken Panini
Blackened chicken breast, grilled red onions, sharp cheddar, and Beast sauce in our pressed sourdough – 10

Pressed Caprese Dipper
Soft brie, beefsteak tomato, and basil in a sub roll crusted with aged parmesan. Served with a cup of soup – 10

Garlic Chicken Pesto
Pesto-smothered sub roll with chicken breast, feta, tomatoes, minced garlic, and green leaf covered in cheese – 10

Crabby Patty
Blue crab cake topped with seasoned onions, mushrooms, cheese, on a sourdough bun smothered in Woods sauce – 12

Scrambie Sammie
Breakfast for lunch! Applewood bacon, scrambled eggs, cream cheese, and our cheese blend on sourdough bun – 10

Tenderloin Steak Melt
Blackened tenderloin tips, onions, mushrooms, roasted red peppers covered in our cheese blend, baked on a sub roll – 11

Grouper & Grits
Fried Gulf grouper on our sub roll, smothered with Bradley’s cheese grits with green leaf, onion, tomato, Woods sauce – 14

BURGERS

Beer Battered Straight Fries or Curly Fries

Pork Collards, Cheddar Grits, or Sweet Potato Fries – 1

Backwoods Veggie Burger
Black bean, corn, garlic, and minced red onion patty on a sourdough bun with beefsteak tomato and green leaf – 10

Bleu Sky Burger
Blackened beef burger topped with bleu cheese crumbles, green leaf, red onion, and tomato on a sourdough bun – 10

THE BEAST
10-oz beef patty stuffed with red onions, mushrooms, and red peppers, then covered in Beast sauce, applewood bacon, and our cheese blend – 13

Cherokee Burger
Ground-beef burger patty on a sourdough bun with green leaf, red onion, and tomato – 10

add cheese- 1 add bacon – 1

DINNER MENU

TEASERS

Surf & Turf Teaser
Diver scallops, blackened beef shoulder, soft boiled egg, grilled corn, roasted red peppers, barbeque sauce – 14

Stuffed Crab Balls
Blue crab stuffed with cream cheese then rolled in panko and deep fried, served over Woods sauce – 12

Monroe Mozz Drops
Buttermilk-battered whole milk mozzarella cubes, lightly fried, served over marinara – 8

Shrimp & Collards
Buttermilk-battered Gulf shrimp, pork collards, corn fritter, grilled corn, Rowdy sauce – 10

Granny Smith Tuna
Sunflower crusted ahi topped with an apple compote, quinoa, and drizzled with balsamic-honey reduction – 12

Blairestone Basil Buttons
Feta-basil stuffed button mushrooms served on tomato slices, covered in aged parmesan, drizzled in house pesto – 9

Blessed Eggs
Bacon, roasted garlic, and scallion stuffed eggs finished with cheddar cheese crisps over arugula – 9

Clay’s Sprouts
Brussels, bacon, roasted almonds, feta, aged parmesan, honey, Beast sauce, New Green Organiks micro greens – 9

Stuffed FGT’s
Crispy fried green tomatoes stuffed with scallion-garlic infused cream cheese, served with Woods sauce – 9

Sharp Bruschetta
Our house bread topped with oven-melted cheddar, tomatoes, fresh basil, and drizzled with olive oil – 8

Backwoods Chicken Wings
12 wings – 10
24 wings – 19

Beast – Rowdy – Sweetness – Min-Min
Served with carrots & celery
Ranch or Bleu Cheese

GREENS

Southern Cobb
Fried or Grilled chicken breast, soft-boiled egg, red onions, bacon, tomatoes, cheddar, aged parmesan, over green leaf – 12

Seared Ahi
Seared tuna, tomatoes, red onions, toasted almonds, feta, aged parmesan, over spring mix – 13

Shrimply Brielicious
Gulf shrimp, warm brie, strawberries, red onions, almonds, over spring mix, drizzled with balsamic reduction – 12

Tossed Quinoa Caesar
Crisp green leaf, arugula, quinoa, red onions, almonds, feta, tossed in creamy Caesar – 9 add chicken – 3

Crab Trap
Roasted red peppers, arugula, grilled corn, red onion, aged parmesan, over green leaf, topped with our crab cake – 12

Bunless Burger
Blackened beef patty, beefsteak tomato, grilled corn, roasted red peppers, red onions, aged parmesan, over green leaf – 10

Bacon Pasta Toss
Macaroni with crispy bacon and pork loin, spinach, grilled corn, tossed in buttermilk ranch – 10

Summertime Delight
Spinach, arugula, granny smith apples, strawberries, feta, red onion, sunflower seeds, tossed in balsamic vinaigrette – 9 add shrimp – 4

Salad Additions
Beef Tips – 5
Chicken – 3
Crab Cake – 4
Grouper – 7
Shrimp – 4
Tuna – 6

Soup
Cup – 6 Bowl – 8 Bread Bowl – 12

Soup du Jour
Ask what the chef has created today!

Blue Crab Corn Bisque
Blue crab claw meat stewed in a corn-cream purée with hints of garlic, mushrooms, onions – 8

SOUTH’S FINEST

Seasonal Strip
Seminole Pride’s strip steak with garlic-butter potato mash and
Crossing’s seasonal vegetables over our barbeque sauce and basil pesto – 26

Crab Cake Fritter Stack
Crab cakes layered with beefsteak tomatoes and a corn fritter topped with an arugula-quinoa medley over Woods sauce – 21

Chicken du Brussels
Grilled chicken breast over potato mash topped with garlic brussels sprouts and drizzled with a balsamic reduction – 18

Deep South Scallops
Bacon-wrapped diver scallops on corn fritter cakes topped with pork collards, corn off the cob, and béchamel – 25

Black & Bleu Mac
Blackened beef tenderloin tips, caramelized onions, and bleu cheese crumbles over parmesan cream cheese macaroni – 18

Seminole Chop
Parmesan-herb crusted pork loin covered in a roasted red pepper medley on Bradley’s cheddar grits – 25

Jesse’s Dirty Rice
Blackened shrimp, onions, mushrooms, and roasted red peppers in a Beastly-béchamel soaked wild rice medley – 18

Crabby Grouper
Almond-encrusted grouper stuffed with our crab cake over potato mash drizzled in blue crab corn bisque and covered in a tomato-arugula medley – 28

Seasonal Stir Fry Seasonal vegetable stir fry with mushrooms and spinach over wild rice drizzled with our sweetness sauce – 16

Mac & Cheese Stuffed Bread Bowl
Chicken breast, bacon, red onion, and macaroni stuffed in a rosemary bread bowl over parmesan cream sauce – 18

Balsamic Vinaigrette, Rosemary Bleu Cheese, Scallion Honey Mustard, Buttermilk Ranch, Rowdy, Creamy Caesar

HANDHELDS

Beer Battered Straight Fries or Curly Fries Sweet Potato Fries, Bradley’s Cheddar Grits, Creamy Wild Rice, Roasted Red Potatoes, Pork Collards – 1

Beastly Buffalo Chicken
Hand-battered chicken breast covered in Beast and melted cheese on a sourdough bun with green leaf and tomato – 11

Tenderloin Steak Melt
Blackened tenderloin tips, onions, mushrooms, roasted red peppers covered in our cheese blend, baked on a sub roll – 11

Crabby Patty
Blue crab cake topped with seasoned red onions, mushrooms, cheese, on a sourdough bun smothered in Woods sauce – 12

Grouper & Grits
Fried Gulf grouper on our sub roll, smothered with Bradley’s cheese grits with green leaf, onion, tomato, Woods sauce – 14

THE BEAST
10-oz beef patty stuffed with red onions, mushrooms, and red peppers, then covered in Beast sauce, applewood bacon, and our cheese blend – 13

Cherokee Burger
Ground-beef burger patty on a sourdough bun with green leaf, red onion, and tomato – 10 add cheese – 1 add bacon – 1

Apple Brie Chicken
Grilled chicken breast, caramelized apples, brie, red onion, baby arugula, and honey on a sourdough bun – 10

Pressed Caprese Dipper
Soft brie, beefsteak tomato, fresh basil in a sub roll crusted with aged parmesan and served with a soup – 10

B.L.F.G.T.
Bacon, lettuce, fried green tomatoes, and beefsteak tomato between buttered sourdough with our Woods sauce – 10

Backwoods Veggie Burger
Black bean, corn, garlic, and minced red onion patty on a sourdough bun with beefsteak tomato and green leaf – 10

Bleu Sky Burger
Blackened beef burger topped with bleu cheese crumbles, green leaf, onion, and tomato on a sourdough bun – 10

THE MAMMOTH
Two 10-oz beef patties stuffed with onions, mushrooms, and peppers, each patty layered with applewood bacon, covered in Beast sauce, and our cheese blend – 20

BRUNCH MENU

OMELETTES & SCRAMBLES

Served with Bradley’s Cheddar Grits or Hash Browns

Farmhouse Scramble
Blackened beef tips, seasonal vegetable hash, scrambled eggs, three-cheese blend, hollandaise – 14

Garden Omelette
Tomato, spinach, feta, mushroom, garlic, three-cheese – 10

Egg White Delight
Egg white omelette, spinach, feta, red onions, scallions – 11

The Butcher Shop
Five-egg omelette, Applewood bacon, smoked pork loin, Bradley’s sausage, three-cheese blend – 12

HANDHELDS

Served with Bradley’s Cheddar Grits or Hash Browns

Daised & Confused
Crab cake, basted egg, mushrooms, onions, hollandaise, three-cheese blend, arugula, Woods sauce, sourdough bun – 13

Achin’ for Some Bacon
Applewood bacon, scrambled eggs, hash browns, three-cheese blend, hollandaise in a pressed flour burrito – 11

Brunch Burger
Beef patty stuffed with onions, mushrooms, and peppers, topped with bacon, a sunny-side egg, three-cheese blend, arugula, Woods sauce, sourdough bun – 14

Apple Brie Chicken
Grilled chicken breast, caramelized apples, brie, red onions, baby arugula, Crossing honey, sourdough bun – 12

Simplicity Sammich
Two eggs your way, cream cheese, applewood bacon, three-cheese blend, sourdough bun – 11

SOUTHERN HOSPITALITY

Seafood Heaven
Blackened Gulf shrimp, cream cheese stuffed crab balls, Bradley’s sausage, cheddar grits, onion slivers – 17

Filet and Eggs
Blackened Gulf shrimp, cream cheese stuffed crab balls, Bradley’s sausage, cheddar grits, onion slivers – 17

Southern Benedict
Poached egg, barbeque pulled pork, garden collards, hollandaise, corn bread – 16

I am Hangry
Two sunny-side eggs, Gulf shrimp, Bradley’s sausage, cheddar grits, bacon, hash browns, side of hollandaise – 13

Smokin’ Hash
Two sunny-side eggs, smoked pork loin, spicy peppers, onions, three-cheese blend, over hash browns – 11

SALADS

Balsamic Vinaigrette, Rosemary Bleu Cheese, Creamy Bacon, Mint Vinaigrette, Buttermilk Ranch, Honey Mustard, Caesar

Seared Ahi Tuna
Tomatoes, red onions, almonds, feta, aged parmesan, blend of spring mix and green leaf – 13

Southern Fried Cobb
Fried chicken, soft-boiled Crossing’s egg, crispy bacon, diced tomato, avocado slices, bleu cheese crumbles, blend of parmesan, mozzarella, and cheddar – 12

SIDES – 4

Applewood Bacon Bradley’s Cheddar Grits Bradley’s Sausage Corn Bread
Fresh Fruit Medley Hash Browns Sourdough Toast Two Eggs

DESSERT MENU

Desserts

Caramelized Apple Crumble – 8
Layers of glazed granny smith apples on a from-scratch flaky crust topped with a brown sugar oat crumble, drizzled in our homemade caramel.
add a scoop of vanilla ice cream – 1

Peanut Butter Swirl Cheesecake – 8
Creamy peanut butter swirled into an indulgent cinnamon vanilla cheesecake cozied into an Oreo crumb crust. Drizzled with chocolate and topped with our Bailey’s whipped cream.

Key Lime Pie – 8
A perfect balance of tart and sweet surrounded by a thick graham cracker crust and slow baked to create a melt-in-your-mouth consistency. Topped with our homemade Bailey’s whipped cream.

Chocolate Tiramisu – 8
Moist coffee-flavored chocolate cake between layers of decadent chocolate zabaglione, which is a light Italian custard. Topped with our Bailey’s whipped cream, and drizzled in chocolate.

Backwoods Bread Pudding – 8
Chunks of softened sourdough bread baked to perfection with our blend of cinnamon, brown sugar, and roasted almonds. Drizzled in caramel and topped with our homemade Bailey’s whipped cream

Crème de la Cinnamon – 9
Our bartenders deemed this concoction worthy of a place on our dessert menu. Bailey’s Irish Cream, Smirnoff Whipped Cream vodka, Crème de Cacao, chocolate bitters. Cinnamon-sugar rim.

Bailey’s & Coffee – 6
Round out your perfect meal with a warm cup of coffee and a shot of Bailey’s Irish Cream.
Be sure to ask about this week’s crème brûlée flavor because our pastry chef creates a new one every week. Please feel free to make a suggestion for your favorite flavor!

EVENTS

The Bistro Bar is open every night with awesome music on the Thursday-Saturday. Come early to enjoy our fantastic entree selection, and stay later for our live entertainment and impressive drink menu. We are booking new bands all the time, so check back often to see what’s happening with the Backwoods night life.

CONTACT US

Reservations are suggested and appreciated. The best way to make a reservation is through our reservation line at 850-320-6345. Calls will be returned in the order they are received if not answered right away. This line will be answered to the best of our ability during our hours or operation.

Emails through our contact form will be returned via email or phone call as soon as possible.

Thank you for choosing Backwoods Bistro for your dining experience. We look forward to having you as our guest.

A $50 deposit is required for the banquet room.

Location

401 E Tennessee Street
Tallahassee, FL 32301

Hours of Operation

Sunday-Wednesday:
11am – 9pm

Thursday:
11am – 10pm

Friday & Saturday:
11am – 12pm

Bar open late

(850) 320-6345

backwoodsbistro@gmail.com

OUR STORY

History

Backwoods Bistro originated in the quaint historic city of Sopchoppy, Florida about 45 miles south of Tallahassee and 10 short miles from the Gulf of Mexico. Backwoods is still housed in one of the few remaining historic brick buildings right downtown. The building, built in 1912, was formerly the Sopchoppy Drug Company and home to a full blown pharmacy, soda fountain and doctor’s office in the 1940s. Changing gears in the 1950s, Corine Hodge opened up a dress shop, kept the soda fountain and sold over-the-counter goods. This was a favorite hang-out for the young folks. The first ice cream in the county was served from this location and legend has it that the first telephone in Wakulla County was installed here! It was also an Emergency Alert Center during World War II.

In November 2006, the Rice family opened the restaurant with Jesse as chef and the entire family helping to kick it off. Taylor Harrell, Jesse’s childhood friend and fellow chef, played a huge part in the opening of Backwoods Sopchoppy by dedicating countless hours to get the restaurant on its feet.

In June 2012, after over 5 years of running a successful restaurant and earning numerous awards, Backwoods Bistro expanded into Tallahassee bringing its unique cuisine to a larger venue. Jesse and Taylor have expanded their hours, enhanced the menu, added unique brunch offerings and are poised to fill a need for a “hip” unique restaurant/bar for the young set in Tallahassee. Music will also be a highlight of the weekend offerings, providing a place for both local and national artists to showcase their talent.

The Tallahassee location, only a couple blocks from the downtown, was originally a gas station back in the 1940’s. The building became out of date and was torn down to build the Dragon Room which was a hot spot in Tallahassee for many years. In 2007, The Comedy Zone remodeled the building including the insertion of a huge mahogany bar.

The Backwoods Bistro team is looking forward to serving you and offering a unique dining experience in Tallahassee. We hope you make this place your home away from home and let us know how we can make you smile!

Awards

2011

Best Dinner

Best Service

Best Atmosphere

2010

Best Dinner

Runner up Best Entertainment

2009

Best Lunch

Runner-up Best Atmosphere

2008

Best Dinner