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.

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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

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 14 – January 8

Flash Fried Oysters* 12
with winter slaw and beet ketchup

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

Wintry Salad 12
butternut squash, beets, walnuts and Goat Lady chèvre
over mixed greens with apple cider vinaigrette;
add roasted chicken $3

Oyster Pan Stew* 22
Rappahannock River oysters and housemade bacon
smothered with country ham cream sauce over
whipped sweet potatoes; one side

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

Local Lamb Sausage Patties 19
Border Springs lamb with cranberry chutney; 2 sides

Butternut Squash & Cheese Tortellini 17
tossed with spinach in a light cream sauce; one side

Sides

$3.50 each

Honey Roasted Beets, Brussels Sprout Choucroute, 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

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; 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

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

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

Housemade Salad Dressings

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

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.