Starters

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™

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

Chicken Tomato Basil Soup cup 5 bowl 6

Sandwiches & Salads

Burger* 11
on a toasted challah bun, 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

Grilled Salmon Salad* 14
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 tossed with Jeanne Edward’s poppyseed vinaigrette

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

Housemade Salad Dressings

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

Sides

$3.50 each

Summer Rice V, Creamy Grits V, Fried Grit Cake, Hand-Cut Fries V, Mashed Potatoes V, Collard Greens, Green Beans V, Daily Vegetable, Beans & Kale Greens V, Mixed Green Salad B Pintos & Chowchow,
Pot Liquor & Corn Bread, Whipped Sweet Potatoes V,
Tomato-Cucumber Salad V

Suddenly this Summer

June 5 – July 23

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

Okra Popcorn 8
with buttermilk herb dressing and Voodoo Sauce™ V

Chilled Cucumber-Avocado Soup cup 4 bowl 5 V

Golden Tomato Soup cup 4 bowl 6
with cheddar cheese crouton V

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

BLT 12
all-natural bacon, iceberg lettuce,
heirloom tomatoes and Creole mayonnaise
on sliced wheat berry bread; one side

Wild Caught Shrimp & Okra 14
with fresh corn and local tomatoes,
served over summer rice

Lemon Chicken Bowties 12
with local tomatoes and basil pesto

Grilled Summer Vegetables 13
zucchini, yellow squash, eggplant, stewed local tomatoes
and ricotta cheese; one side V

Mixed Grill* 17
petite beef medallions with grilled shrimp and basil pesto,
served with summer rice and green beans

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

Black Bean Cakes 11
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

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

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

Luncheon Ribeye* 17
Black Angus beef with Texas Pete® fried onions; one side

Vegetable Plate
your choice of sides