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