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

Suddenly this Summer

June 6-July 24

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

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

Blueberry Crepes 9
one side

Peach French Toast 11
with stewed local peaches; one side

Heirloom Tomato & Pimento Cheese Omelet 10
one side

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

Wild Caught Shrimp & Okra 14
in Creole sauce over white rice

Grilled Summer Vegetables 13
zucchini, yellow squash, eggplant, Creole sauce and ricotta cheese; one side

Black Angus Flank Steak* 17
with smoked peach chutney; two sides

House Made Salad Dressings

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

Brunch

“Twice-baked” Creamy Grits 12
with housemade bacon, white cheddar and green onions, served with scrambled eggs; one side

Black Bean Cakes 11
with sour cream & corn relish; two sides

Fried Green Tomato & Bacon Benedict 10
poached local farm eggs, hollandaise and a side of Voodoo Sauce™; one side*

Another Brunch Creation
market price
please ask your server*

Steak and Eggs 17
Black Angus ribeye with Texas Pete® fried onions and side of scrambled eggs*

Bacon Omelet 10
all natural smoked bacon and yellow hoop cheddar; one side

Vegetarian Omelet 10
green peppers, onions, tomatoes, avocado, yellow hoop cheddar and sour cream; one side

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

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

French Toast 10
with warm syrup; one side

Locavore’s Delight 14
Hickory Nut Gap link sausage, poached local farm eggs, Old Mill of Guilford grits and buttermilk biscuits with local jam*

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

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

Sides

$3.50 each

Fruit Cup, Home Fries, Bacon, Link Sausage, Creamy Grits. Mashed Potatoes, Tomato-Cucumber Salad. Collard Greens, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens, Biscuits with Local Jam, Pintos & Chowchow, Whipped Sweet Potatoes