Our menus change with the seasons. Our chefs source seasonal ingredients from our local farm friends and farmers markets’ to create exceptional renderings of classic Southern dishes.
Happenings: Songs From A Southern Kitchen | Thanksgiving Menu | Events Calendar
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
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
September 18 – November 12
Pimento Cheese Dip 9
with cracklin’ 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 V
Roasted Turkey & Beet Salad 13
with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens
House-Roasted Turkey Breast 18
with persimmon gravy; two sides
Grilled Local Pork Chops* 19
with bourbon stewed apples; two sides
Pecan Glazed Carolina Trout 22
with crumbled Goat Lady chèvre; two sides
Stew Beef & Rice 17
chunks of Black Angus beef slow cooked in brown gravy over white rice; one side
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
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
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
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* 22
(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
Poppyseed Vinaigrette, Blue Cheese, Buttermilk Herb, Creamy Balsamic , Lemon-Mustard Vinaigrette, Honey Mustard
Creamy Grits, Fried Grit Cake, Hand-Cut Fries, NC Apple Sauce, Mashed Potatoes, Collard Greens, Green Beans, Daily Vegetable, Beans & Kale Greens, Mixed Green Salad, Pintos & Chowchow Pot Liquor & Corn Bread, Whipped Sweet Potatoes, Boiled Peanut Succotash
Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
