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

Fall for Something New

September 18 – November 12

Pimento Cheese Dip 9
with cracklin’ pork skins

Brunswick Stew cup 5 bowl 6
recipe from the Dan Valley Community Center

Butternut Squash Soup cup 4 bowl 5
with spiced crema V

Roasted Beet Salad 10
with blue cheese, walnuts, apples and
tarragon vinaigrette over mixed greens V

Local Sausage Scramble 11
with green peppers, onions, white cheddar; one side

Classic Hot Brown 12
roasted turkey breast with bacon, Gruyère,
roasted tomato and white sauce, served open-faced
on challah; one side

House-Roasted Turkey Breast 13
with persimmon gravy; two sides

Grilled Local Pork Chop* 13
with bourbon stewed apples; two sides

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

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

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* 11
poached local farm eggs, hollandaise and a side of Voodoo Sauce™; two sides

Southern Chicken “Benedict”* 14
over a buttermilk biscuit topped with poached local farm eggs and country ham cream sauce; two sides

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 11
all natural smoked bacon and yellow hoop cheddar; one side

Vegetarian Omelet 11
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

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

French Toast 11
with warm pure maple syrup

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

Bacon, Link Sausage, Home Fries, Creamy Grits, NC Apple Sauce, Biscuits with Local Jam, Mashed Potatoes, Green Beans, Collard Greens, Daily Vegetable, Hand-Cut Fries, Pintos & Chowchow, Beans & Kale Greens, Boiled Peanut Succotash, Whipped Sweet Potatoes

House Made Salad Dressings

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