Starters

Seasonal Dips and Spreads 12
three selections in nifty jars with crackers
and crostini (please ask your server)

Buttermilk-Fried Green Tomatoes 8
with blue cheese sauce, bacon and Voodoo Sauce™

Deep Grits 11
crispy, creamy Old Mill of Guilford grit cakes with country
ham cream sauce and Texas Pete® fried onions

Artichoke Dip 9
with crisp crackers

Voodoo Pig Bread 11
local pulled pork with Voodoo Sauce,™
Goat Lady chèvre, red onion and fresh cilantro
toasted on thick slices of ciabatta

Chicken Tomato Basil Soup
cup 5 bowl 6

Fall For Something New

September 19 – November 13

Pimento Cheese Dip 9
with pork skins

Cheesy Bacon Cornbread 8
with jalapeños

Brunswick Stew cup 5 bowl 6
recipe from the Dan Valley Community Center

Butternut Squash Soup cup 4 bowl 5
with spiced crema

Roasted Beet Salad 10
with blue cheese, walnuts, apples and
tarragon vinaigrette over mixed greens

Apple-Raisin French Toast 12
with cinnamon raisin bread and
stewed apples; one side

Local Sausage and Pimento Cheese Omelet 10
one side

Classic Hot Brown 12
roasted turkey breast with bacon, Gruyère,
roasted tomato and white sauce, served open-faced
on challah; one side

House-Roasted Turkey Breast 13
with persimmon gravy; two sides

Seared Local Pork Loin 13
with bourbon stewed apples; two sides

Stew Beef & Rice 13
chunks of Black Angus beef slow cooked in
brown gravy over white rice

Sides

$3.50 each

Bacon, Link Sausage, Home Fries, Creamy Grits,Mashed Potatoes, Boiled Peanut Succotash, NC Apple Sauce, Collard Greens, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens. Biscuits with Local Jam. Pintos & Chowchow, Whipped Sweet Potatoes

Sandwiches & Salads

Burger* 11
on a toasted challah bun, served with cheddar,
blue or pimento cheese and hand-cut fries

Southern Crescent Chicken Sandwich 12
grilled all-natural chicken breast with bacon,
pimento cheese and Texas Pete® fried onions,
served with hand-cut fries

Local Pulled Pork Sandwich 10
pulled pork on a challah bun with slaw and Voodoo Sauce,™ served with hand-cut fries

Grilled Salmon Salad* 14
with tomatoes, carrots, red onions, capers and hard-boiled egg over mixed greens with choice of dressing

Roasted Chicken Salad 12
with baby spinach, Goat Lady chèvre, sliced pear and spiced
pecans tossed with Jeanne Edward’s poppyseed vinaigrette

Weaver Tuna Salad 11
made with lemon-mustard vinaigrette over mixed greens

Brunch

“Twice-baked” Creamy Grits 12
with housemade bacon, white cheddar and green onions,
served with scrambled eggs; one side

Black Bean Cakes 11
with sour cream & corn relish; two sides

Fried Green Tomato & Bacon Benedict 10
poached local farm eggs, hollandaise and a
side of Voodoo Sauce™; one side*

Another Brunch Creation market price
please ask your server

Steak and Eggs 17
Black Angus ribeye with Texas Pete® fried onions
and side of scrambled eggs*

Bacon Omelet 10
all natural smoked bacon and yellow hoop cheddar; one side

Vegetarian Omelet 10
green peppers, onions, tomatoes, avocado,
yellow hoop cheddar and sour cream; one side

Suffolk Chicken 13
grilled chicken breast over fried grit cake with
country ham cream sauce; one side

Herb Grilled Chicken Breast 13
with Goat Lady chèvre and crispy greens; two sides

Grilled Salmon 14
(also available with Texas Pete® glaze); two sides*

French Toast 10
with warm syrup; one side

Locavore’s Delight 14
Hickory Nut Gap link sausage, poached local farm eggs,
Old Mill of Guilford grits and buttermilk
biscuits with local jam*

Shrimp & Grits 14
wild-caught American shrimp, andouille sausage, onions
and tasso ham gravy over Old Mill of Guilford grits

Local Pulled Pork on Johnny Cakes 13
with Voodoo Sauce™; two sides

House Made Salad Dressings

Poppyseed Vinaigrette, Blue Cheese, Buttermilk Herb, Creamy Balsamic , Lemon-Mustard Vinaigrette, Honey Mustard