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!
Family Dinners: Complete meals for four that include entree, side items, and bread & butter.
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.
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
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
Local Pulled Pork Sandwich 10
pulled pork on a challah bun with slaw and Voodoo Sauce,™ served with hand-cut fries L
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
Weaver Tuna Salad 11
made with lemon-mustard vinaigrette over mixed greens L
Housemade Salad Dressings
Poppyseed Vinaigrette, Blue Cheese, Buttermilk Herb, Creamy Balsamic , Lemon-Mustard Vinaigrette, Honey Mustard
Voodoo Deviled Eggs, White Bean Puree, Drop Biscuit Du Jour, Creamy Grits, Collard Greens, Mashed Potatoes, Fried Grit Cake, Pintos & Chowchow, Beans & Kale Greens, Mixed Green Salad, Green Beans, Pot Liquor & Corn Bread, Whipped Sweet Potatoes
Salt & Pepper Ribeye 98
Black Angus beef with Texas Pete® fried onions; two sides* H&E
Shrimp & Grits 60
wild-caught American shrimp, andouille sausage, onions and tasso gravy over Old Mill of Guilford grits
with Cajun spice rice, wild-caught American shrimp, chicken and andouille sausage
Mixed Green Salad 12
with sunflower seeds and crackers
A La Carte
Local Pulled Pork pint 12 quart 22
Artichoke Dip uncooked H&E pint 11 quart 22
Collard Greens pint 8 quart 14
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
Skillet Fried Chicken
Greensboro: Sundays starting at 3 PM
Cary: Wednesdays starting at 4 PM and Sundays at 3 PM
Fried Chicken Family Dinner
packed up to take home or for a picnic with 9 pieces of chicken (3 breasts, 3 legs, 3 wings), pint each of collards and potatoes, ½ pint gravy and 4 pieces of cornbread.
Spring Into Summer
April 11–June 5
Flash-Fried Artichoke Hearts 8
with a side of roasted tomato cream
Crispy Potato Cakes 12
with smoked salmon and dill crème fraiche
Strawberries and Dandelion Greens 7
tossed with almonds, housemade cheese and strawberry vinaigrette
White Bean & Sausage Soup cup 5 bowl 6
Cream of Asparagus Soup cup 4 bowl 5
Springtime Salad 11
local Bibb lettuce with strawberries, grilled asparagus, sunchoke pickles, shaved Parmesan and toasted walnuts, tossed in a balsamic vinaigrette
Hot Ham & Havarti Sandwich 11
with spicy brown mustard and Creole mayonnaise;
one side L
Roasted Chicken & Mushroom Pasta lunch 13 dinner 17
with cheese stuffed tortellini and dandelion greens in a roasted tomato cream sauce. Dinner portion served with one side
Slow-Roasted Pork Belly lunch 14 dinner 20
NC pork seared and served atop white bean puree with strawberry chutney; two sides
Artichoke Corn Cakes lunch 12 dinner 15
with sour cream; two sides
Trillium Baked Salmon lunch 15 dinner 22
with a creamy horseradish-smoked salmon crust; two sides
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 14 dinner 22
(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 16 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*
your choice of sides
Whole pies available. May require 24 hours notice.
Strawberry Ice Box Pie 7
with fresh local strawberries
Hummingbird Bars 6
with honey-cream cheese icing
Mamaw Millie’s Scuppernong Wine Jelly Cocktail 5
with a dollop of housemade custard
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 33
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
Hummingbird Bar, Buttermilk Pie and Chocolate Peanut Butter Cream Pie
One Stop Wines
101 Moscato, Seven Daughters, Italy ‘14 12
102 Pinot Grigio, Danzante, Italy ‘13 13
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