Greensboro 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.

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♦ 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


♦ 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

buttermilk herb, blue cheese, white balsamic vinaigrette, strawberry balsamic vinaigrette, Meyer lemon vinaigrette


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


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.

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