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™

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

Sandwiches & Salads

Burger 11
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

Local Pulled Pork Sandwich 10
pulled pork on a challah bun with slaw and Voodoo Sauce,™ served with hand-cut fries  L

Grilled Salmon Wedge Salad 14
with tomatoes, capers, lemon, onion, hardboiled egg and crackers over a wedge of iceberg lettuce; 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

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

Housemade Salad Dressings

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

Sides

$3.50 each

Voodoo Deviled Eggs, White Bean Puree, Drop Biscuit Du Jour, Creamy Grits, Collard Greens, Mashed Potatoes, Fried Grit Cake, Pintos & Chowchow, Beans & Kale Greens, Mixed Green Salad, Green Beans, Pot Liquor & Corn Bread, Whipped Sweet Potatoes

Family Dinners

serves four

Salt & Pepper Ribeye 98
Black Angus beef with Texas Pete® fried onions; two sides* H&E

Shrimp & Grits 60
wild-caught American shrimp, andouille sausage, onions and tasso gravy over Old Mill of Guilford grits

Jambalaya 58
with Cajun spice rice, wild-caught American shrimp, chicken and andouille sausage

Mixed Green Salad 12
with sunflower seeds and crackers

A La Carte

Local Pulled Pork pint 12 quart 22

Artichoke Dip uncooked H&E pint 11 quart 22

Collard Greens pint 8 quart 14

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

Skillet Fried Chicken

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

Fried Chicken Family Dinner
packed up to take home or for a picnic with 9 pieces of chicken (3 breasts, 3 legs, 3 wings), pint each of collards and potatoes, ½ pint gravy and 4 pieces of cornbread.

Spring Into Summer

April 11–June 5

Flash-Fried Artichoke Hearts 8
with a side of roasted tomato cream

Crispy Potato Cakes 12
with smoked salmon and dill crème fraiche

Strawberries and Dandelion Greens 7
tossed with almonds, housemade cheese and strawberry vinaigrette

White Bean & Sausage Soup cup 5 bowl 6
with rosemary

Cream of Asparagus Soup cup 4 bowl 5

Springtime Salad 11
local Bibb lettuce with strawberries, grilled asparagus, sunchoke pickles, shaved Parmesan and toasted walnuts, tossed in a balsamic vinaigrette

Hot Ham & Havarti Sandwich 11
with spicy brown mustard and Creole mayonnaise;
one side L

Roasted Chicken & Mushroom Pasta lunch 13 dinner 17
with cheese stuffed tortellini and dandelion greens in a roasted tomato cream sauce. Dinner portion served with one side

Slow-Roasted Pork Belly lunch 14 dinner 20
NC pork seared and served atop white bean puree with strawberry chutney; two sides

Artichoke Corn Cakes lunch 12 dinner 15
with sour cream; two sides

Trillium Baked Salmon lunch 15 dinner 22
with a creamy horseradish-smoked salmon crust; two sides

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 16 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*

Vegetable Plate
your choice of sides

Desserts

Whole pies available. May require 24 hours notice.

Strawberry Ice Box Pie 7
with fresh local strawberries

Hummingbird Bars 6
with honey-cream cheese icing

Mamaw Millie’s Scuppernong Wine Jelly Cocktail 5
with a dollop of housemade custard

 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 33
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
Hummingbird Bar, Buttermilk Pie and Chocolate Peanut Butter Cream Pie

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