with blue cheese sauce, bacon and Voodoo Sauce
with country ham cream sauce
housemade pickles with radishes, crackers and Green Goddess Dressing
gently warmed, served with cracklin' pork skins
with crisp crackers
Heritage Farms pulled pork with Voodoo Sauce, Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta
Bradds' Family Farm beef served with cheddar, blue or pimento cheese and hand-cut fries
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete fried onions, served with hand-cut fries
Heritage Farm pulled pork on a challah bun with slaw and Voodoo Sauce, served with hand-cut fries
with spicy brown mustard and Creole mayonnaise, served with hand-cut fries
with tomatoes, carrots, red onions, capers and egg over mixed greens with lemon-mustard vinaigrette
a wedge of iceberg lettuce with chilled wild-caught American shrimp, tomatoes, cucumbers, hard cooked eggs, sharp cheese, 32 Thousand Island dressing and cornbread croutons
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecans tossed with Jeanne Edward's poppyseed vinaigrette
made with lemon-mustard vinaigrette over mixed greens
housemade pork & rice sausage, fried to a crisp with caramelized onions and rémoulade sauce
pulled chicken with white barbecue sauce, local shiitake mushrooms, pepper jack cheese and candied onions
Rappahannock River oysters with beet "ketchup," blue cheese and house slaw
recipe from the Dan Valley Community Center
with spiced crema
with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens
roasted turkey breast with bacon, Gruyère, tomato and white sauce; served open-faced on challah, with hand-cut fries
with persimmon gravy; two sides
with beet "ketchup"; two sides
Rappahannock River oysters and housemade bacon smothered with country ham cream sauce over whipped sweet potatoes
Pearled barley with pickled leeks, roasted local mushrooms, confit garlic and crispy collards
Heritage Farm pulled pork with Voodoo Sauce; two sides
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits
chunks of Certified Angus Beef slow cooked in brown gravy over white rice
with sour cream & corn relish; two sides
please ask your server
farm raised in Ayden, NC with Creole mayonnaise; two sides
also available with Texas Pete glaze); two sides
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage
also available with country ham cream sauce or Goat Lady chèvre and crispy greens; two sides
griddled grass-fed beef from Bradds' Family Farm with caramelized onions; two sides
wrapped in bacon with mushroom gravy; two sides
your choice of sides
with blue cheese sauce, bacon and Voodoo Sauce
with country ham cream sauce
housemade pickles with radishes, crackers and Green Goddess Dressing
gently warmed, served with crackers
with crisp crackers
Heritage Farms pulled pork with Voodoo Sauce, Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta
Bradds' Family Farm beef served with cheddar, blue or pimento cheese and hand-cut fries
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete fried onions, served with hand-cut fries
with tomatoes, carrots, red onions, capers and egg over mixed greens with lemon-mustard vinaigrette
a wedge of iceberg lettuce with chilled wild-caught American shrimp, tomatoes, cucumbers, hard cooked eggs, sharp cheese, 32 Thousand Island dressing and cornbread croutons
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecan tossed with Jeanne Edward's poppyseed vinaigrette
made with lemon-mustard vinaigrette over mixed greens
housemade pork & rice sausage, fried to a crisp with caramelized onions and rémoulade sauce
pulled chicken with white barbecue sauce, local shiitake mushrooms, pepper jack cheese and candied onions
Rappahannock River oysters with beet "ketchup," blue cheese and house slaw
recipe from the Dan Valley Community Center
with spiced crema
with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens
with persimmon gravy; two sides
with beet "ketchup"; two sides
Rappahannock River oysters and housemade bacon smothered with country ham cream sauce over whipped sweet potatoes; one side
Pearled barley with pickled leeks, roasted local mushrooms, confit garlic and crispy collards; one side
Carolina mountain trout cooked on the griddle, served with field pea vinaigrette, blue cheese crumbles and toasted pecans; two sides
Heritage Farm pulled pork with Voodoo SauceTM; two sides
wild- caught American shrimp and andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits; one side
chunks of Certified Angus Beef tips slow cooked in brown gravy over white rice; one side
with sour cream & corn relish; two sides
please ask your server
with Creole mayonnaise; three sides
(also available with Texas Pete glaze); three sides
with Cajun spiced rice, wild American shrimp, chicken and andouille sausage; one side
(also available with country ham cream sauce or Goat Lady chevre and crispy greens); two sides
Certified Angus Beef with Texas Pete fried onions; three sides
Certified Angus Beef, bourbon marinated and grilled; two sides
griddled grass-fed beef from Bradds' Family Farm with caramelized onions; three sides
wrapped in bacon with mushroom gravy; three sides
with country ham cream sauce
housemade pickles with radishes, crackers and Green Goddess dressing
gently warmed, with cracklin' pork skins
with crisp crackers
Heritage Farm pulled pork with Voodoo SauceTM, Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta
Bradds' Family Farm beef served with cheddar, blue or pimento cheese and hand-cut fries
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete fried onions, served with hand-cut fries
with spicy brown mustard and Creole mayonnaise, served with hand-cut fries
with tomatoes, carrots, red onions, capers and egg over mixed greens with lemon-mustard vinaigrette
a wedge of iceberg lettuce with chilled wild-caught American shrimp, tomatoes, cucumbers, hard cooked eggs, sharp cheese, 32 Thousand Island dressing and cornbread croutons
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecans tossed with Jeanne Edward's poppyseed vinaigrette
made with lemon-mustard vinaigrette over mixed greens
housemade pork & rice sausage, fried to a crisp with caramelized onions and rémoulade sauce
Rappahannock River oysters with beet "ketchup," blue cheese and house slaw
recipe from the Dan Valley Community Center
with spiced crema
with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens
fried grit cakes topped with poached farm eggs and chipped beef gravy, served with one side
with poached farm eggs and a side of beet "ketchup"
housemade sausage patties, scrambled eggs, Havarti cheese and Pig & Whistle sauce on a French roll, with hand-cut fries
roasted turkey breast with bacon, Gruyère, tomato and white sauce; served open-faced on challah, with hand-cut fries
with beet "ketchup"; two sides
cheddar and choice of Hormel all-natural ham or bacon, served with one side
with housemade bacon, white cheddar and green onions, served with scrambled eggs and one side
with cheddar cheese, tomatoes, onions, green peppers, avocado and sour cream, served with one side
served with one side
with sweet potato butter butter
Bradds' Family Farm link sausage, poached eggs, buttermilk biscuits and creamy grits
Heritage Farm pulled pork, scrambled egg, caramelized onions, Creole mayonnaise and pepper jack cheese on a challah bun: one side
with spinach cream sauce, served with two sides
with warm syrup, served with one side
ask your server
griddled grass-fed beef from Bradds' Family farm with caramelized onions and scrambled eggs; one side
with sour cream & corn relish; two sides
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits
also available with Texas Pete glaze); two sides
also available with country ham cream sauce or Goat Lady chèvre and crispy greens); two sides
wrapped in bacon with mushroom gravy; two sides
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.