Dinner Menu

Our menus change with the seasons. Chef Felicia McMillan sources seasonal ingredients from our local farm friends and farmers markets’ to create exceptional renderings of classic Southern dishes.

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™

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

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

Grilled Salmon Wedge Salad 14
with tomatoes, capers, lemon, onion, hardboiled egg and crackers over a wedge of iceberg lettuce; 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

Housemade Salad Dressings

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

Sides

$3.25 each

Red Beans & Rice, Drop Biscuit Du Jour, Creamy Grits, Collard Greens, Mashed Potatoes, Fried Grit Cake, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens, Mixed Green Salad, Pintos & Chowchow, Pot Liquor & Corn Bread, Whipped Sweet Potatoes

Winter Journey South

January 10 – February 20

Tasso Ham & Caramelized Onion Dip 10
with crackers

Sweet Potato Fritters 8
with country ham cream sauce

Pecan Crusted Goat Cheese 9
with tomato jam and crostini

Big Easy Gumbo cup 5 bowl 6

Flash Fried Oyster Salad 14
our classic spinach salad with onions and goat chèvre tossed in warm bacon vinaigrette*

Basin Street Chicken 17
all-natural chicken breast topped with Benton’s ham and Ashe County pepper jack, smothered in Creole sauce; two sides

Local Pork Shank 21
braised in red-eye gravy over slow-cooked red beans, topped with green tomato chowchow; one side

Flash Fried Rappahannock River Oysters 18
with Cajun remoulade; two sides*

Delta Pasta 20
shrimp, roasted chicken and housemade bacon with cheese tortellini, bourbon cream sauce and toasted pecans; one side

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

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; one side*

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*

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.