Dinner Menu

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.

Starters

Seasonal Dips and Spreads 12
three selections in nifty jars with crackers and crostini (please ask your server)

Buttermilk-Fried Green Tomatoes 9
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 V

Voodoo Pig Bread 11
local pulled pork with Voodoo Sauce,™ Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta

Baby Spinach Salad 7
tossed with Goat Lady chèvre, spiced pecans and Jeanne Edward’s poppyseed vinaigrette

Chicken Tomato Basil Soup cup 5 bowl 6

SPRING IN THE DISTANCE

February 26 – March 31

Buttermilk-Fried Chicken Livers 8
with whipped sweet potatoes and
country ham cream sauce

Shrimp and Crab Dip 12
baked in a creamy sauce with Parmesan cheese
and breadcrumbs served with crackers

Crab & Corn Chowder cup 5 bowl 7

Sharp Cheddar & Red Oak Soup cup 4 bowl 5
with roasted sweet pepper croutons V

Southern Cobb Salad 12
with roasted chicken, blue cheese crumbles,
all-natural smoked bacon bits, hard-boiled egg
avocado; choice of dressing

Pan Seared Carolina Mountain Trout 23
with red-eye vinaigrette and crispy black-eyed peas;
two sides

Pan Fried Pork Chops 26
with hot whiskey-honey, mashed potatoes
and green beans

Spring Vegetable Purloo 17
artichoke hearts, red peppers, basil,
edamame, almonds, lemon scented rice; one side
add grilled chicken $3.50, add garlic shrimp $6

Trillium Baked Salmon 22
with horseradish crust and breadcrumbs;
two sides

Sandwiches & Salads

Burger* 12
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

Grilled Salmon Salad* 15
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

Plates

Local Pulled Pork on Johnny Cakes 17
with Voodoo Sauce™; two sides

Shrimp & Grits 19
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits; one side

Black Bean Cakes 15
with sour cream & corn relish; two sides V

Chef’s Selection of Fresh Fish* market price
(please ask your server)

Cornmeal Crusted Carolina Catfish 20
farm raised in Ayden, NC with Creole mayonnaise; two sides

Grilled Salmon* 23
(also available with Texas Pete® glaze); two sides

Jambalaya 18
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage; one side

Suffolk Chicken 17
grilled chicken breast over fried grit cake with country ham cream sauce; one side

Herb Grilled Chicken Breast 17
with Goat Lady chèvre and crispy greens; two sides

Luncheon Ribeye* 22
Black Angus beef with Texas Pete® fried onions; two sides

Salt & Pepper Ribeye* 26
Black Angus beef with Texas Pete® fried onions; two sides

Kentucky Ribeye* 29
Black Angus beef, bourbon marinated and grilled, topped with bourbon butter; two sides

Housemade Salad Dressings

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

Sides

Fried Grit Cake, Creamy Grits, Hand-Cut Fries, Mashed Potatoes, Lemon Scented Rice, Mustard Braised Cabbage, Whipped Sweet Potatoes, Collard Greens, Green Beans, Daily Vegetable, Beans & Kale Greens, Mixed Green Salad, Pintos & Chowchow, Pot Liquor & Corn Bread

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.

Vegetarian Recipes

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.