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

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

Winter Journey South

January 9 – February 26

Oysters Creole* 12
Rappahannock River oysters baked in Creole sauce

Sweet Potato Fritters 8
with country ham cream sauce

Pecan Crusted Goat Cheese 9
with tomato jam and crostini

Big Easy Gumbo cup 5 bowl 6

Flash Fried Oyster Salad* 15
Rappahannock River Oysters, spinach, onions and
Goat Lady chèvre tossed in warm bacon vinaigrette

Weaver Tuna Salad Melt 11
on sliced wheatberry with tomato jam and provolone cheese; one side

Basin Street Chicken lunch 14 dinner 17
all-natural chicken breast topped with Benton’s ham
and Ashe County pepper jack, smothered in Creole sauce;
two sides

Braised Local Pork Shank lunch 15 dinner 21
in red-eye gravy over slow-cooked red beans, topped with green tomato chowchow.
Dinner portion served with one side

Root Vegetable Curry lunch 12 dinner 16
over white rice.
Dinner portion served with one side

Delta Pasta lunch 16 dinner 21
wild-caught American shrimp, roasted chicken and housemade bacon with cheese tortellini, bourbon cream sauce and pecans.
Dinner portion served with one side

Sandwiches & Salads

Burger* 11
on a toasted challah bun, with cheddar,
blue or pimento cheese, served with one side

Southern Crescent Chicken Sandwich 12
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete® fried onions, served with one side

Local Pulled Pork Sandwich 10
pulled pork on a challah bun with slaw
and Voodoo Sauce,™ served with one side L

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 served with Jeanne Edward’s poppyseed vinaigrette

Weaver Tuna Salad 11
made with lemon-mustard vinaigrette over mixed greens L

Desserts

Whole pies available. May require 24 hours notice.

Sour Cream Apple Pie slice 7 whole 35
with vanilla ice cream and fresh whipped cream

White Chocolate-Banana Bread Pudding 7
with vanilla ice cream and warm “Foster” sauce

Buttermilk Pie slice 6 whole 26
with local fruit coulis

Chocolate Chess Pie slice 6 whole 26
with fresh whipped cream

Chocolate Peanut Butter Cream Pie slice 7 whole 35
served frozen with chocolate sauce,
whipped cream and dry roasted peanuts

Brownie Sundae 7
housemade walnut brownie topped with
hot fudge and vanilla ice cream

Petite Dessert Ensemble 10
Sour Cream Apple Pie, Buttermilk Pie and
Chocolate Peanut Butter Cream Pie

Plates

Local Pulled Pork on Johnny Cakes lunch 13 dinner 17
with Voodoo Sauce™; two sides

Shrimp & Grits lunch 14 dinner 19
wild-caught American shrimp, andouille sausage, onions
and tasso ham gravy over Old Mill of Guilford grits.
Dinner portion served with one side

Black Bean Cakes lunch 11 dinner 15
with sour cream & corn relish; two sides

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

Cornmeal Crusted Carolina Catfish lunch 14 dinner 20
farm raised in Ayden, NC with Creole mayonnaise; two sides

Grilled Salmon* lunch 14 dinner 22
(also available with Texas Pete® glaze); two sides

Jambalaya lunch 13 dinner 18
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage.
Dinner portion served with one side.

Suffolk Chicken lunch 13 dinner 17
grilled chicken breast over fried grit cake
with country ham cream sauce; one side

Herb Grilled Chicken Breast lunch 13 dinner 17
with Goat Lady chèvre and crispy greens; two sides

Luncheon Ribeye* lunch 17 dinner 22
Black Angus beef with Texas Pete® onions. Lunch portion
served with one side. Dinner portion served with two sides.

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

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

Vegetable Plate
your choice of sides

Housemade Salad Dressings

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

A La Carte

Local Pulled Pork pint 12 quart 22

Artichoke Dip uncooked H&E pint 11 quart 22

Collard Greens pint 10 quart 18

Corn Relish 1/2 pint 4 pint 8

Green Tomato Chowchow 1/2 pint 4 pint 8

Pimento Cheese 1/2 pint 5.5 pint 11

Trademark Dressings 1/2 pint 4 pint 8

Voodoo Sauce™ 6

Chicken Tomato Basil Soup pint 10 quart 14

Black Bean Cakes uncooked H&E 1/2 doz 16 doz 30
with sour cream & corn relish

Counter Culture Organic Coffee pound 12

Sides

$3.50 each

Red Beans & Rice, Pintos & Chowchow, Creamy Grits, Beans & Kale Greens, Collard Greens, Mixed Green Salad, Mashed Potatoes, Green Beans, Fried Grit Cake, Pot Liquor & Corn Bread, Whipped Sweet Potatoes

Skillet Fried Chicken

What you get…a breast, leg and a wing, pan-fried in locally-rendered lard, served with mashed potatoes, giblet gravy, collard greens and a hunk of dipping cornbread for $18.

Available
Greensboro: Sundays starting at 3 PM
Cary: Wednesdays starting at 4 PM and Sundays at 3 PM

One Stop Wines

Whites
101 Moscato, Seven Daughters, Italy ‘14 12
102 Pinot Grigio, Danzante, Italy ‘13 13

Reds
151 Merlot, Hogue, Washington State ‘12 12
151 Cabernet Sauvignon, CK Mondavi, California ‘13 11