Get Lucky & Go

Good news! It’s possible to get the same great Lucky 32 hospitality, quality, value and convenience when you order carry out.

Here’s how Get Lucky & Go® works:
• Call us to place your order (Greensboro 336-370-0707 | Cary 919-233-1632).
• Pull into one of our designated parking spaces.
• We’ll bring your order to you in your car.

Get Lucky at home, in the office, on a picnic… you can take us anywhere!

One Stop Wines: Popular selections at value prices. Our other wine lists are also available.
A La Carte: Mix and match menu favorites.
Heat & Eat: Lucky’s favorites. Any time. Any place. Heat & Eat selections can be prepared in our kitchen and cooked in yours. We’ll even provide cooking instructions. Say “Heat & Eat” when ordering and we’ll leave the cooking up to you.

Happenings: Songs From A Southern Kitchen | Thanksgiving Menu | Events Calendar 

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

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 12
butternut squash, beets, pumpkin seeds and blue cheese crumbles over baby kale and arugula with apple cider-maple vinaigrette V ; add roasted chicken $3

Carolina Burger* 13
with chili and slaw; one side L

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

Chicken Pot Pie lunch 12 dinner 17
roasted chicken and vegetables in a silky velouté with a pastry top. Dinner portion served with one side.

Local Lamb Sausage Patties lunch 15 dinner 20
Border Springs lamb with cranberry chutney; two sides

Butternut & Shiitake Mushroom Purloo lunch 15 dinner 20
with rice, Parmesan cheese, pumpkin seeds and a baby kale-arugula mix. Dinner portion served with one side. V

Plates

Local Pulled Pork on Johnny Cakes lunch 13 dinner 17
with Voodoo Sauce™; two sides

Shrimp & Grits lunch 14 dinner 19
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits; Dinner portion served with one side

Black Bean Cakes lunch 11 dinner 15
with sour cream & corn relish; two sides

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

Cornmeal Crusted Carolina Catfish lunch 14 dinner 20
farm-raised in Ayden, NC with Creole mayonnaise; two sides

Grilled Salmon* lunch 15 dinner 23
(also available with Texas Pete® glaze); two sides

Jambalaya lunch 13 dinner 18
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage. Dinner portion served with one side.

Suffolk Chicken lunch 13 dinner 17
grilled chicken breast over fried grit cake with country ham cream sauce; one side

Herb Grilled Chicken Breast lunch 13 dinner 17
with Goat Lady chèvre and crispy greens; two sides

Luncheon Ribeye* lunch 17 dinner 22
Black Angus beef with Texas Pete® onions. Lunch portion served with one side. Dinner portion served with two sides.

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

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

Vegetable Plate
your choice of sides

Sandwiches & Salads

Burger* 12
on a toasted challah bun, with cheddar, blue or pimento cheese, served with one side

Southern Crescent Chicken Sandwich 12
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete® fried onions, served with one side

Local Pulled Pork Sandwich 10
pulled pork on a challah bun with slaw and Voodoo Sauce,™ served with one side

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 served with Jeanne Edward’s poppyseed vinaigrette

Weaver Tuna Salad 11
made with lemon-mustard vinaigrette over mixed greens

Desserts

Whole pies available. May require 24 hours notice.

Sweet Potato Cheesecake 7
with sorghum syrup

Bourbon Pecan Bars 7
with housemade pumpkin pie ice cream

Buttermilk Pie slice 6 whole 26
with local fruit coulis

Chocolate Chess Pie slice 6 whole 26
with fresh whipped cream

Chocolate Peanut Butter Cream Pie slice 7 whole 35
served frozen with chocolate sauce, whipped cream and dry roasted peanuts

Brownie Sundae 7
housemade walnut brownie topped with hot fudge and vanilla ice cream

Petite Dessert Ensemble 10
Apple Spice Cake, Buttermilk Pie and Chocolate Peanut Butter Cream Pie

A La Carte

Local Pulled Pork pint 12 quart 22

Artichoke Dip uncooked H&E pint 11 quart 22

Collard Greens pint 10 quart 18

Corn Relish 1/2 pint 4 pint 8

Green Tomato Chowchow 1/2 pint 4 pint 8

Pimento Cheese 1/2 pint 5.5 pint 11

Trademark Dressings 1/2 pint 4 pint 8

Voodoo Sauce™ 6

Chicken Tomato Basil Soup pint 10 quart 14

Black Bean Cakes uncooked H&E 1/2 doz 16 doz 30
with sour cream & corn relish

Counter Culture Organic Coffee pound 12

Housemade Salad Dressings

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

Sides

$3.50 each

Creamy Grits, Fried Grit Cake, NC Apple Sauce, Mashed Potatoes, Mixed Green Salad, Collard Greens, Green Beans, Pintos & Chowchow, Beans & Kale Greens, Pot Liquor & Corn Bread, Whipped Sweet Potatoes,
Boiled Peanut Succotash

Skillet Fried Chicken

What you get…a breast, leg and a wing, pan-fried in locally-rendered lard, served with mashed potatoes, giblet gravy, collard greens and a hunk of dipping cornbread for $18.

Available
Greensboro: Tuesdays starting at 4 PM and Sundays starting at 3 PM

Cary: Wednesdays starting at 4 PM and Sundays at 3 PM

One Stop Wines

Whites
101 Moscato, Seven Daughters, Italy ‘14 12
102 Pinot Grigio, Danzante, Italy ‘13 13

Reds
151 Merlot, Hogue, Washington State ‘12 12
151 Cabernet Sauvignon, CK Mondavi, California ‘13 11

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.

L Indicates selections available only during Lunch
D Indicates selections available only during Dinner
V Vegetarian Recipes