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

Fall for Something New

September 18 – November 12

Pimento Cheese Dip 9
with cracklin’ pork skins

Cheesy Bacon Cornbread 8
with jalapeños

Brunswick Stew cup 5 bowl 6
recipe from the Dan Valley Community Center

Butternut Squash Soup cup 4 bowl 5
with spiced crema V

Roasted Turkey & Beet Salad 13
with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens D

Classic Hot Brown 12
roasted turkey breast with bacon, Gruyère, roasted tomato and white sauce, served open-faced
on challah; one side L

House-Roasted Turkey Breast lunch 13 dinner 18
with persimmon gravy; two sides

Grilled Local Pork Chop(s)* lunch 13 dinner 19
with bourbon stewed apples; two sides. One pork chop at lunch; Two pork chops at dinner

Stew Beef & Rice lunch 13 dinner 17
chunks of Black Angus beef slow cooked in brown gravy over white rice; Dinner portion served with one side

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.

Vegetable Plate
your choice of sides

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

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

Desserts

Whole pies available. May require 24 hours notice.

Chocolate Bread Pudding 7
with bourbon sauce and housemade vanilla ice cream

Apple Spice Cake 7
with sea salt caramel and housemade vanilla 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
Apple Spice Cake, Buttermilk Pie and Chocolate Peanut Butter Cream Pie

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

Housemade Salad Dressings

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

Sides

$3.50 each

Creamy Grits, Fried Grit Cake, NC Apple Sauce, Mashed Potatoes, Mixed Green Salad, Collard Greens, Green Beans, Pintos & Chowchow, Beans & Kale Greens, Pot Liquor & Corn Bread, Whipped Sweet Potatoes,
Boiled Peanut Succotash

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: Tuesdays starting at 4 PM and 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