Starters

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

Buttermilk-Fried Green Tomatoes 9
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 V

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

Baby Spinach Salad 7
tossed with Goat Lady chèvre, spiced pecans and Jeanne Edward’s poppyseed vinaigrette

Chicken Tomato Basil Soup cup 5 bowl 6

Winter Hearth

November 13 – January 7

Sweet Potato Fritters 8
with country ham cream sauce

Collard Greens & Bacon Dip 9
with crisp crackers

North Alabama Chicken Bread 11
pulled chicken with white barbecue sauce, shiitake mushrooms, pepper jack cheese and candied onions

Lucky’s Chili cup 5 bowl 7
topped with yellow hoop cheddar

Black Bean Soup cup 4 bowl 5
drizzled with sour cream V

Wintry Salad 15
with roasted chicken, butternut squash, beets, pumpkin seeds and blue cheese crumbles over baby kale and arugula with apple cider-maple vinaigrette

Whiskey Braised Beef Short Ribs 26
over creamy grits with roasted carrots

Chicken Pot Pie 17
roasted chicken and vegetables in a silky velouté with a pastry top; one side

Local Lamb Sausage Patties 20
Border Springs lamb with cranberry chutney; two sides

Butternut & Shiitake Mushroom Purloo 20
with rice, Parmesan cheese, pumpkin seeds and
a baby kale-arugula mix; one side V

Sandwiches & Salads

Burger* 12
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

Grilled Salmon Salad* 15
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

Plates

Local Pulled Pork on Johnny Cakes 17
with Voodoo Sauce™; two sides

Shrimp & Grits 19
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits; one side

Black Bean Cakes 15
with sour cream & corn relish; two sides V

Chef’s Selection of Fresh Fish* market price
(please ask your server)

Cornmeal Crusted Carolina Catfish 20
farm raised in Ayden, NC with Creole mayonnaise; two sides

Grilled Salmon* 23
(also available with Texas Pete® glaze); two sides

Jambalaya 18
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage; one side

Suffolk Chicken 17
grilled chicken breast over fried grit cake with country ham cream sauce; one side

Herb Grilled Chicken Breast 17
with Goat Lady chèvre and crispy greens; two sides

Luncheon Ribeye* 22
Black Angus beef with Texas Pete® fried onions; two sides

Salt & Pepper Ribeye* 26
Black Angus beef with Texas Pete® fried onions; two sides

Kentucky Ribeye* 29
Black Angus beef, bourbon marinated and grilled, topped with bourbon butter; two sides

Housemade Salad Dressings

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

Sides

Creamy Grits V, Fried Grit Cake, Hand-Cut Fries V, Mashed Potatoes V, Roasted Carrots V, Collard Greens, Green Beans V, Daily Vegetable, Beans & Kale Greens V, Mixed Green Salad V, Pintos & Chowchow, Pot Liquor & Corn Bread, Whipped Sweet Potatoes V, Brussels Sprout Choucroute