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