Lunch 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.

Starters

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

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

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

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

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

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

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 14
with Voodoo cocktail sauce; two sides

Lemon Chicken Bowties 12
with local tomatoes and basil pesto

Stuffed Vidalia Onion 13
with portabello mushrooms and rice; two sides

Black Angus Tri-tip 16
with smoked peach chutney, one side

Plates

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

Shrimp & Grits 14
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits

Stew Beef & Rice 13
chunks of Black Angus beef slow cooked in brown gravy over white rice

Black Bean Cakes 10
with sour cream & corn relish; two sides

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

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

Grilled Salmon 14
(also available with Texas Pete ® glaze); two sides*

Jambalaya 13
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage

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

Meatloaf 12
wrapped in bacon with mushroom gravy; two sides

Vegetable Plate
your choice of sides

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.