Get Lucky & Go
Good news! It’s possible to get the same great Lucky 32 hospitality, quality, value and convenience when you order carry out.
Here’s how Get Lucky & Go® works:
• Call us to place your order (Greensboro 336-370-0707 | Cary 919-233-1632).
• Pull into one of our designated parking spaces.
• We’ll bring your order to you in your car.
Get Lucky at home, in the office, on a picnic… you can take us anywhere!
One Stop Wines: Popular selections at value prices. Our other wine lists are also available.
A La Carte: Mix and match menu favorites.
Heat & Eat: Lucky’s favorites. Any time. Any place. Heat & Eat selections can be prepared in our kitchen and cooked in yours. We’ll even provide cooking instructions. Say “Heat & Eat” when ordering and we’ll leave the cooking up to you.
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
Suddenly this Summer
June 5 – July 23
Heirloom Tomatoes 9
with sea salt, cracked black pepper, fresh herb
vinaigrette and crumbled Goat Lady chèvre V
Okra Popcorn 8
with buttermilk herb dressing and Voodoo Sauce™ V
Chilled Cucumber-Avocado Soup cup 4 bowl 5 V
Golden Tomato Soup cup 4 bowl 6
with cheddar cheese crouton V
Curried Chicken Salad 12
over baby spinach tossed in Meyer lemon vinaigrette,
topped with fresh blueberries and sliced almonds
all-natural bacon, iceberg lettuce,
heirloom tomatoes and Creole mayonnaise
on sliced wheat berry bread; one side L
Wild Caught Shrimp & Okra lunch 14 dinner 19
with fresh corn and local tomatoes, served over
summer rice. Dinner portion served with one side.
Lemon Chicken Bowties lunch 12 dinner 16
with local tomatoes and basil pesto.
Dinner portion served with one side.
Grilled Summer Vegetables lunch 13 dinner 17
zucchini, yellow squash, eggplant, stewed local
tomatoes and ricotta cheese. Lunch portion served
with one side. Dinner portion served with two sides. V
Trillium Baked Salmon* lunch 15 dinner 22
with a creamy horseradish and smoked salmon crust; two sides
Sandwiches & Salads
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
Whole pies available. May require 24 hours notice.
Peach Ice Box Pie 7
with fresh local peaches
Meyer Lemon Bars 6
with housemade blueberry ice cream
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
Meyer Lemon Bar, Buttermilk Pie and
Chocolate Peanut Butter Cream Pie
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 V
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
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
Summer Rice V, Creamy Grits V, Fried Grit Cake, Mashed Potatoes V, Mixed Green Salad V, Collard Greens, Green Beans V,
Pintos & Chowchow, Beans & Kale Greens V, Pot Liquor & Corn Bread, Whipped Sweet Potatoes V, Tomato Cucumber Salad V
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.
Greensboro: Sundays starting at 3 PM
Cary: Wednesdays starting at 4 PM and Sundays at 3 PM
One Stop Wines
101 Moscato, Seven Daughters, Italy ‘14 12
102 Pinot Grigio, Danzante, Italy ‘13 13
151 Merlot, Hogue, Washington State ‘12 12
151 Cabernet Sauvignon, CK Mondavi, California ‘13 11
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.
L Indicates selections available only during Lunch
D Indicates selections available only during Dinner
V Vegetarian Recipes