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 green L
Housemade Salad Dressings
Poppyseed Vinaigrette, Blue Cheese, Buttermilk Herb, Creamy Balsamic , Lemon-Mustard Vinaigrette, Honey Mustard
Mustard Braised Cabbage, 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
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.
February 21 – April 10
Buttermilk-Fried Chicken Livers 8
with whipped sweet potatoes and country ham cream sauce
Wild Caught Shrimp 12
in spicy tomato cream over deep fried grit cakes
Real She Crab Soup cup 5 bowl 7
finished with a touch of sherry
Sharp Cheddar & Red Oak Soup cup 4 bowl 5
with roasted sweet pepper croutons
Hearts of Romaine 12
with roasted chicken, blue cheese crumbles, toasted pecans, green onions, crispy black-eyed peas and a drizzle of red-eye vinaigrette
Grilled All-Natural Corned Beef Sandwich 12
with onions, local mushrooms, provolone, Creole mayonnaise and green tomato chowchow on a French roll; one side L
Pan Seared Carolina Mountain Trout 21
with red-eye vinaigrette and crispy black-eyed peas; two sides
Eggplant Creole lunch 12 dinner 15
topped with melted provolone; two sides
Local Pork Loin lunch 15 dinner 19
seared Hickory Nut Gap pork loin with creamed spinach and shiitake bacon; two sides*
House-Smoked Carolina BBQ Brisket lunch 16 dinner 20
Black Angus beef; 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.
Almond Pound Cake 7
with amaretto cream cheese icing and housemade chocolate-cherry ice cream
Butterscotch Pudding Pie 6 whole 26
with chocolate graham cracker crust, fresh whipped cream and chocolate sauce
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
Butterscotch Pudding Pie, 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