Our menus change with the seasons. Our chefs source seasonal ingredients from our local farm friends and farmers’ markets to create exceptional renderings of classic Southern dishes.
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Greensboro Dinner Menu
Appetizers
♦ Flash Fried Artichoke Hearts 12
pepper jelly
Truffle Fries 9
garlic, herbs, parmesan, chive mayo, smoked sea salt
♦ Pecan Crusted Goat Cheese 14
strawberry chutney, crostini
♦ Chilled Smoked Trout Dip 14
fire soda crackers
♦ Pimento Cheese Dip 14
gently warmed, pork cracklin’s, smoked sea salt
♦ Crispy Potato Cakes & Chilled Smoked Salmon 16
dill creme fraiche, chives
Fried Green Tomatoes 13
Voodoo SauceTM, blue cheese dressing, crisp bacon, green onions
♦ Snack Plate 17
pimento cheese, smoked trout spread, sorghum salami, bread & butter pickles,
fresh strawberries, toasted almonds, fire soda crackers
SOUP – SALADS – SANDWICHES
♦ Asparagus Bisque cup 5 bowl 6
♦ She-Crab Soup cup 7 bowl 8
Mixed Green Salad 5
grape tomatoes, carrots, cucumber, toasted pumpkin seeds, buttermilk herb dressing
♦ Grilled Salmon Salad* 18
bibb lettuce, shaved red onion, fresh strawberries, blueberries, toasted almonds, strawberry balsamic vinaigrette
Caesar Salad 10
cornbread croutons, parmesan
add grilled chicken 7 or grilled salmon* 9
Snappy Chicken Sandwich 14
cornmeal fried chicken cutlet, L32 coleslaw, Pig & Whistle sauce, creole mayonnaise, pickles, hand-cut fries
Burger * 14
lettuce, tomato, red onion, pickled okra, cheddar, blue, or pimento cheese, hand-cut fries
Dressings
buttermilk herb, blue cheese, white balsamic vinaigrette, strawberry balsamic vinaigrette, Meyer lemon vinaigrette
ENTRÉES
Skillet-Fried Chicken 20
mashed potatoes, ham hock collards, gravy, cornbread
♦ Grilled Salmon* 28
basil pesto or Texas Pete® glaze, creamy grits, green beans
Shrimp & Grits 23
andouille sausage, onions, Tasso ham gravy
Cornmeal Crusted Catfish 23
L32 coleslaw, creole mayonnaise, creamy grits, green beans
♦ Asparagus & Wild Mushroom Purloo 20
wild rice, spinach, toasted almonds, crumbled goat cheese add grilled chicken 7 or grilled salmon* 9
♦ Springtime Grilled Chicken Breast 19
artichoke relish, macaroni & cheese, ham hock collards
Black Bean Cakes 19
corn relish, sour cream, whipped sweet potatoes, green beans
♦ Calabash Fried Shrimp 24
cocktail sauce, L32 coleslaw, hand-cut fries
Jambalaya L32 Style 24
flavorful & tame or spicy & feisty; shrimp, andouille sausage, pulled chicken, stewed tomatoes
♦ NC Mountain Trout 26
strawberry chutney, toasted almonds, creamy grits, chilled asparagus salad
♦ Pan Fried Bone-in Pork Chop 25
hot honey, mashed potatoes, ham-hock collards
Bacon Wrapped Meatloaf 22
savory gravy, Texas Pete® onions, mashed potatoes, green beans
♦ Red Wine Braised Short Ribs 32
basil pesto, mashed potatoes, green beans
Sides
Creamy Grits, Mashed Potatoes, Whipped Sweet Potatoes, Wild Rice, Hand-Cut Fries, Sauteed Green Beans, Ham Hock Collard Greens, Macaroni & Cheese, Chilled Asparagus Salad
♦ Seasonal Features
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.
™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.