Appetizers
Sized to share
Deep Grits 7
Old Mill of Guilford grit cakes with country ham
cream sauce and Texas Pete® fried onions
Sweet Potato Hushpuppies 7
with country ham cream sauce
Artichoke Dip 8
with crisp crackers
Bayou Shrimp Cakes 8
with spicy voodoo glaze and pickled mirliton chowchow
Pan-Fried Green Tomatoes 8
with blue cheese sauce, served with bacon and voodoo glaze
Chicken Tomato Basil Soup cup 3 bowl 5
add star pasta 1.5
Salads & Vegetarian
Grilled Salmon Salad 11
with fresh tomatoes, carrots, red onions, capers and egg over
mixed greens with lemon-mustard vinaigrette GF
Roasted Chicken Salad 10
with baby spinach, Goat Lady chèvre, fresh seasonal
fruit and spiced pecans tossed with Jeanne Edward’s
poppyseed vinaigrette
Our Traditional Caesar Salad 10
with roasted chicken, Parmesan and crisp croutons
Mixed Green Salad 4 candied pecans and warm bacon vinaigrette
with sunflower seeds and a cracker
Blue Cheese, Caesar, Buttermilk Herb, Creamy Balsamic GF ,
Bacon Vinaigrette, Lemon-Mustard Vinaigrette GF , Honey Mustard
Black Bean Cakes 12
with sour cream, corn relish, star pasta
and seasonal vegetable GF
Sandwiches & Burgers
Served with Lucky’s Fries
“Three Napkin” Southern Dip 11
country fried steak sandwich with caramelized onions
and country ham cream sauce
Southern Crescent Chicken Sandwich
grilled Springer Mountain® chicken breast with bacon,
pimento cheese and Texas Pete® fried onions
Cheese Burger 10
available with cheddar, blue or pimento cheese
E A R L Y F A L L
Sweet Teani 9
with FireFly Sweet Tea Vodka
“Mac” & Cheese 4
Gemelli pasta with creamy four cheese sauce
Peel & Eat Fresh Carolina Shrimp half pound 14
with cocktail sauce, slaw and corn bread
Duck and Brie Bread 10
with cremini mushrooms, red onions
and roasted peppers
North Carolina Clams 10
steamed and stuffed with all-natural bacon
and breadcrumbs, served with wilted
spinach and corn relish
Flash-Fried Chunky Dill Pickles 6
with voodoo glaze and buttermilk herb dipping sauces
Lucky’s Black Bean Soup cup 3 bowl 5
served with sour cream and tortilla chips
North Carolina Bibb Lettuce 10
with pimento cheese, pickled watermelon rind,
Smothered Wild Caught Shrimp 17
Carolina shrimp and country ham cream sauce
with leeks over creamy grits, served with
a mixed green salad
Grilled Pork Medallions 19
with bourbon stewed apples, served with pecan glazed
yams, seasonal vegetable and a mixed green salad
Cider Roasted Duck Legs 23
served with pecan glazed yams, seasonal
vegetable and a mixed green salad
GF Say “Guilt Free™ ”and we’ll modify the recipe to reduce sodium and fat.
For other special dietary needs, please inform your server.
11
K I T C H E N & W I N E B A R
CARY 7307 TRYON ROAD
GREENSBORO 1421 WESTOVER TERRACE
DP1
Seafood
Served with a mixed green salad
Chef’s Selection of Fresh Fish market price
(please ask your server) GF
Cornmeal Crusted Carolina Catfish 19
with Creole mayonnaise, creamy grits, and seasonal vegetable
Jambalaya 17
with Cajun spiced rice, shrimp, chicken and andouille sausage
Grilled Salmon 19
with creamy grits and seasonal vegetable GF
also available with Texas Pete® glaze
Shrimp & Grits 17
Lucky’s Kitchen’s take on this low country favorite with
shrimp, Giacomo’s andouille sausage, onions and tasso gravy
over Old Mill of Guilford grits
Pan Fried Shrimp Cakes 19
with slaw, tartar sauce and Lucky’s fries
Poultry
Russian River Chicken 16
grilled Springer Mountain® chicken breast topped with
Goat Lady chèvre and fried spinach, served with creamy
mashed potatoes and seasonal vegetable
Roast Half Chicken 17
Springer Mountain®, with creamy
mashed potatoes and seasonal vegetable
Suffolk Chicken 15
grilled Springer Mountain® chicken breast over
deep grits smothered with country ham cream sauce,
served with seasonal vegetable
Lemon Chicken Bowties 13
tossed with roasted tomatoes and pesto GF
Meats
Served with a mixed green salad
Salt & Pepper Ribeye 26
with Texas Pete® fried onions, creamy mashed potatoes
and seasonal vegetable
Kentucky Ribeye 27
bourbon marinated and grilled, served with
creamy mashed potatoes
Five Hour Pot Roast 21
with mushrooms and peas over creamy mashed potatoes
and pan gravy, served with seasonal vegetable
Blue Cheese and Herb Crusted Sirloin 21
served with creamy mashed potatoes and seasonal vegetable
Meatloaf 16
wrapped in bacon, served with creamy mashed potatoes
919-233-1632 and seasonal vegetable
336-370-0707
DP2 DP3