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 13-November 13

Pimento Cheese Dip 9
with 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

Roasted Beet Salad 10
with blue cheese, walnuts, apples and tarragon vinaigrette
over mixed greens

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

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

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

Seared Local Pork Loin* lunch 13 dinner 19
with bourbon stewed apples; two sides

Pecan Glazed Carolina Trout 21
with crumbled Goat Lady chèvre; two sides

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.

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.

Bread Pudding 6
with persimmon hard sauce

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 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
Bread Pudding, 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

Boiled Peanut Succotash, NC Apple Sauce, Creamy Grits, Collard Greens, Mashed Potatoes, Fried Grit Cake, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens, Mixed Green Salad, Pintos & Chowchow, 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