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 336-370-0707Cary 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!

Boxed Lunches: Our Boxed Lunches are a great solution for quality and convenience with a larger group.
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.

Starters

Buttermilk-Fried Green Tomatoes 8
with blue cheese sauce, bacon and Voodoo Sauce™

Pickled Plate 7
housemade dill pickles and roasted radishes with Chef’s pickled vegetable, crackers and buttermilk herb dressing

Pimento Cheese Dip 9
gently warmed, served with cracklin’ pork skins

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
add rice 1.5

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

Local Pulled Pork Sandwich 10
Local Pulled Pork Sandwich 10 pulled pork on a challah bun with slaw and Voodoo Sauce,™ served with hand-cut fries  L

Grilled Lemon Caper Salmon Salad 14
over hearts of romaine, with Caesar dressing, roasted garlic croutons and shaved Parmesan*

New Bern Wedge Salad 13
a wedge of iceberg lettuce with chilled wild-caught American shrimp, tomatoes, cucumbers, hard cooked eggs, sharp cheese, 32 Thousand Island dressing and cornbread croutons

Roasted Chicken Salad 11
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecans tossed with Jeanne Edward’s poppyseed vinaigrette L

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

Housemade Salad Dressings

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

Sides

$3.25 each

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

Family Dinners

serves four

Salt & Pepper Ribeye 98
Black Angus beef with Texas Pete® fried onions; two sides* H&E

Stew Beef & Rice 60
chunks of Black Angus beef slow cooked in brown gravy over white rice H&E

Meatloaf 58
wrapped in bacon with mushroom gravy; two sides H&E

Shrimp & Grits 60
wild-caught American shrimp, andouille sausage, onions and tasso gravy over Old Mill of Guilford grits

Jambalaya 58
with Cajun spice rice, wild-caught American shrimp, chicken and andouille sausage

Mixed Green Salad 12
with sunflower seeds and crackers

A La Carte

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

Suddenly this Summer

June 28 – August 22

Heirloom Tomatoes 9
with sea salt, cracked black pepper, fresh herb vinaigrette and crumbled Goat Lady chèvre

Okra Popcorn 8
with buttermilk herb dressing and Voodoo Sauce™

Chilled Cucumber-Avocado Soup
cup 4 bowl 5

Golden Tomato Soup
cup 4 bowl 6
with cheddar cheese crouton

Curried Chicken Salad 12
over baby spinach tossed in Meyer lemon vinaigrette, topped with fresh blueberries and sliced almonds

BLT 11
all-natural bacon, iceberg lettuce, heirloom tomatoes and Creole mayonnaise on sliced wheat berry bread; one side

Texas Pete® Fried Shrimp lunch 14 dinner 19
with Voodoo cocktail sauce. Lunch portion served with two sides. Dinner portion served with three sides.

Lemon Chicken Bowties lunch 12 dinner 16
with local tomatoes and basil pesto. Dinner portion served with one side.

Stuffed Vidalia Onion lunch 13 dinner 17
with portabello mushrooms and rice. Lunch portion served with two sides. Dinner portion served with three sides

Black Angus Tri-tip lunch 16 dinner 24
with smoked peach chutney. Lunch portion served with one side.
Dinner portion served with two sides.

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.

Stew Beef & Rice lunch 13 dinner 19
chunks of Black Angus beef slow cooked in brown gravy over white rice
Dinner portion served with one side

Black Bean Cakes lunch 10 dinner 17
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 15
farm raised in Ayden, NC with Creole mayonnaise
Lunch portion served with two sides. Dinner portion served with three 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.

Grilled Chicken Breast lunch 13 dinner 17
(also available with country ham cream sauce or Goat Lady chèvre and crispy greens); two sides

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

Kentucky Ribeye 28
Black Angus beef, bourbon marinated and grilled; two sides* D

Meatloaf lunch 12 dinner 17
wrapped in bacon with mushroom gravy; two sides

Vegetable Plate
your choice of sides

Desserts

Whole pies available. May require 24 hours notice.

Local Peach Hand Pie 6
with sorghum syrup and vanilla ice cream

Meyer Lemon Bars 6
with housemade blueberry ice cream

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 6 whole 33
served frozen with chocolate sauce, whipped cream and dry roasted peanuts

Brownie Sundae 6
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

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