Starters

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

Pickled Plate 7
housemade dill pickles and roasted radishes with Chef’s pickled vegetable, crackers and buttermilk herb dressing

Pimento Cheese Dip 9
gently warmed, served with cracklin’ pork skins

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
add rice 1.5

Sandwiches & Salads

Burger 11
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 Lemon Caper Salmon Salad 14
over hearts of romaine, with Caesar dressing, roasted garlic croutons and shaved Parmesan*

New Bern Wedge Salad 13
a wedge of iceberg lettuce with chilled wild-caught American shrimp, tomatoes, cucumbers,
hard cooked eggs, sharp cheese, 32 Thousand Island dressing and cornbread croutons

Roasted Chicken Salad 11
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

Suddenly this Summer

June 28 – August 22

Heirloom Tomatoes 9
with sea salt, cracked black pepper, fresh herb vinaigrette and crumbled Goat Lady chèvre

Chilled Cucumber-Avocado Soup
cup 4 bowl 5

Golden Tomato Soup
cup 4 bowl 6
with cheddar cheese crouton

Curried Chicken Salad 12
over baby spinach tossed in Meyer lemon vinaigrette,
topped with fresh blueberries and sliced almonds

Blueberry Crepes 9
one side

Peach French Toast 11
with stewed local peaches; one side

Strawberry & Honey-Cream Crepes 10
one side

Heirloom Tomato & Pimento Cheese Omelet 10
one side

Steak & Eggs 16
Black Angus Tri-tip with scrambled eggs

BLT 11
all-natural bacon, iceberg lettuce, heirloom tomatoes and Creole mayonnaise on sliced wheat berry bread; one sid

Texas Pete® Fried Shrimp 14
with Voodoo cocktail sauce; two sides

House Made Salad Dressings

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

Plates

Smokehouse Bacon Omelet 9
one side

Vegetarian Omelet 9
with avocado and sour cream; one side

Country Sausage Scramble 10
with peppers and onions; two sides

Fried Green Tomato & Bacon Benedict 9
one side*

“Twice-baked” Creamy Grits 10
with housemade bacon, white cheddar and green onions, served with scrambled eggs; one side

Chicken & Mushroom Crêpes 10
with spinach cream sauce; two sides

Locavore’s Delight 12
Hickory Nut Gap link sausage, poached local farm eggs, Old Mill of Guilford grits and buttermilk biscuits with local jam*

Stuff on a Biscuit 10
chipped beef gravy over housemade biscuits; two sides

French Toast 9
with warm syrup; one side

Another Brunch Creation 10
ask your server*

Black Bean Cakes 10
with sour cream & corn relish; two sides

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

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

Grilled Chicken Breast 13
(also available with country ham cream sauce or Goat Lady chèvre and crispy greens); two sides

Meatloaf 12
wrapped in bacon with mushroom gravy; two sides

Sides

$3.25 each

Tomato-Cucumber Salad, Fruit Cup, Pimento Mac, Home Fries, Bacon, Sausage Patties, Link Sausage, Creamy Grits, Mashed Potatoes, Collard Greens, Fried Grit Cake, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens, Biscuits with Local Jam, Pintos & Chowchow, Whipped Sweet Potatoes