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.

Happenings: Songs From A Southern KitchenEvents Calendar 

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

Spring into Summer

April 24 – June 4

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

Strawberries and Dandelion Greens 7
tossed with almonds, housemade ricotta
and strawberry vinaigrette V

White Bean & Sausage Soup cup 5 bowl 6
with rosemary

Cream of Asparagus Soup cup 4 bowl 5 V

Springtime Salad 11
local Bibb lettuce with strawberries, grilled asparagus,
sunchoke pickles, shaved Parmesan and toasted walnuts,
tossed in a balsamic vinaigrette V
add roasted chicken $3

Strawberry & Honey-Cream Crepes 11
two sides V

Smoked Salmon Benedict* 14
with dill béarnaise sauce; two sides

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

Artichoke-Corn Cakes 12
with sour cream sauce; two sides V

Sides

$3.50 each

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

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 V

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
(Greensboro location only)
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

House Made Salad Dressings

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

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.