Chili lime aioli, pico de gallo, Jack cheese, and spicy slaw.
Mount Olive peppers, curry mustard, and sweet chili sauces.
Housemade sausage, roasted sweet poblano & habanero peppers, with pimento, cheddar, and Jack cheese. Served with tortilla chips.
Panko dusted fried green tomatoes, housemade pimento cheese, corn salsa, bacon crumbles, and red pepper coulis.
Bacon, hard boiled eggs, roasted new potatoes, fresh mushrooms, Roma tomatoes, and Kalamata olives with sherry vinaigrette.
Fresh greens, roasted new potatoes, Roma tomatoes, bacon, croutons, and cheddar cheese.
Mixed greens with roasted seasonal vegetables, goat cheese, Roma tomatoes, and toasted pecans. Served with balsamic vinaigrette.
Fresh greens, cucumbers, Roma tomatoes, cheddar cheese, hard boiled eggs, bacon, and roasted turkey.
Hearts of romaine, tomatoes, red onions, fried sweet tobacco onions, and Danube blue cheese vinaigrette topped with sliced hanger steak.
Thinly sliced over mixed greens with tomatoes, cucumbers, avocado, and crunchy rice noodles with cusabi dressing.
Half chicken served with garlic mashed Yukon Gold potatoes, vegetables, and Chef’s dirty gravy.
Served with garlic mashed Yukon Gold potatoes, vegetable of the day, and a hearty brown gravy.
Sliced and topped with fried sweet tobacco onions. Served with garlic mashed Yukon Gold potatoes, au jus, and fresh vegetables.
North Carolina cured bacon, lettuce, and tomato with Duke’s mayo on toasted whole grain bread.
1/2 lb. fresh Angus beef burger with Swiss cheese, bacon, lettuce, tomato, and grilled onions on New York style rye bread.
Seasoned and grilled chicken breast, lettuce, tomato, bacon, and cheddar cheese, with Duke’s mayo on a toasted bun.
Turkey, ham, bacon, lettuce, tomato, and cheddar cheese, with Duke’s mayo on whole grain bread.
Cranberry aioli, bacon, lettuce, tomato, and melted Brie.
Heritage Farms smoked ham, Ashe County Gouda, and bacon onion jam served on grilled whole grain bread.
Brie & cheddar cheese, onions, peppers, tomatoes, mushrooms, and seasonal vegetables on whole grain bread with balsamic vinaigrette.
Fresh Angus beef burger with housemade pimento cheese, Duke’s mayo, lettuce, red onion, fried green tomato, and bacon.
Thinly sliced & seared pastrami, sauerkraut, Swiss cheese, and Thousand Island dressing on New York style rye bread.
Housemade pot roast on toasted French bread with tobacco onions, creamy horseradish sauce, and au jus for dipping.
Sautéed shrimp in prosciutto cream sauce served over Guilford County grits.
Housemade and served with 4-bean rice and fresh vegetables.
Topped with seasoned butter and served with wild mushroom and spinach orzo and fresh vegetables.
Served with coleslaw, cocktail sauce, Old Bay rémoulade, and Henry’s fries.
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