Brunch Menu

Enjoy our take on a classic Southern Brunch every Saturday (11:15 AM – 3 PM) and Sunday (9 AM – 3 PM in Cary and 10 AM – 3 PM in Greensboro). Partake of hand-made biscuits, made-to-order omelets, beloved appetizers, salads and a roster of seasonal features. Start a new weekly tradition in your family.

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 ™

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
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 Wedge Salad 14
with tomatoes, capers, lemon, onion, hardboiled egg and crackers over a wedge of iceberg lettuce; 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

Spring Into Summer

April 11–June 5

Flash-Fried Artichoke Hearts 8
with a side of roasted tomato cream

Strawberries and
Dandelion Greens 7

tossed with almonds, housemade cheese and strawberry vinaigrette

White Bean & Sausage Soup
cup 5 bowl 6
with rosemary

Cream of Asparagus Soup
cup 4 bowl 5

Springtime Salad 11
local Bibb lettuce with strawberries, grilled asparagus, sunchoke pickles, shaved Parmesan and toasted walnuts, tossed in a balsamic vinaigrette

Strawberry &
Honey-Cream Crepes
10
one side

Smoked Salmon Benedict 13
with dill béarnaise sauce; one side*

Ham & Cheddar Scramble 12
with peppers and onions: two sides

Hot Ham & Havarti Sandwich 11
with spicy brown mustard and Creole mayonnaise; one side

Slow-Roasted Pork Belly 14
NC pork seared and served atop white bean puree with strawberry chutney; two sides

Artichoke Corn Cakes 12
with sour cream; two sides

House Made Salad Dressings

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

Plates

Smokehouse Bacon Omelet 9
one side

Vegetarian Omelet 9
with avocado and sour cream; one side

Fried Green Tomato & Bacon Benedict 9
one side*

“Twice-baked” Creamy Grits 11
with housemade bacon, white cheddar and green onions, served with scrambled eggs; one side

Chicken & Mushroom Crêpes 10
with spinach cream sauce; two sides

Locavore’s Delight 12
Hickory Nut Gap link sausage, poached local farm eggs, Old Mill of Guilford grits and buttermilk biscuits with local jam*

French Toast 10
with warm syrup; one side

Another Brunch Creation 10
ask your server*

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

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

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

Suffolk Chicken Breast 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

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

Sides

$3.50 each

White Bean Puree, Home Fries, Bacon, Link Sausage, Creamy Grits. Mashed Potatoes, Whipped Sweet Potatoes, Collard Greens, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens, Biscuits with Local Jam, Pintos & Chowchow

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.