Late Spring Seasonal Menu
Reflecting the time of year and fresh North Carolina produce From 4th April 2017
We proudly support North Carolina Food Producers
Beef on Pretzel Bun ~ Joyce Farms, Winston Salem
Caramelized Onions, Swiss Cheese and a side of Rooster Potato Wedges
The General Burger
jalapeno bacon, jack cheese, jalapeños, Marine Green Pepper Relish made with the General's Hot Sauce from Lou Jonske of Brier Creek. Lettuce, Tomato and a side of Cajun fries
Drakes Pasta, High Point, NC . Tossed in a creamy herb, garlic and parmesan sauce. With garlic bread.
Pan Seared NC Catfish
In Kerrygold butter over frizzled cabbage and colorful cauliflower.
Classic Shepherds Pie
Grasped lamb version of the oven-baked dish. Carrots, celery,onions and peas. Topped with chive and garlic mashed potatoes.
Finished with whipped cream, chocolate drizzle and pecan candy.
Choux Pastry Sundae
Light aired pastry filled with NC State ice cream.
We offer a build-your-own Bloody Mary bar every Sunday
from noon until 5pm!
*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. GF: Gluten Free