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Vine-ripened tomatoes lightly smoked, with basil cream
Made from scratch daily
Crispy ham cured jowl with house-made ricotta cheese, fig and Balsamic onion jam on focaccia bread sticks
Lodge potato chips, topped with Bleu cheese cream, bacon, tomato, and green onions
Hickory smoked catfish flaked with onion, bell peppers and garlic sautéed to golden crust. Served with Carolina slaw and smoked tomato tartar sauce
Edwards Mill cornmeal, onions, corn, and bell peppers. Served with smoked tomato tartar sauce
A blend of baby lettuces with sun-dried cranberries, toasted almonds, tomato, and crumbled feta cheese with your choice of dressing
Crisp Romaine lettuce, Parmesan cheese, toasted croutons, and classic Caesar dressing
Your favorite salad in a larger size. Add grilled chicken 3.95
Pulled smoked chicken, sliced strawberries, candied pecans, pickled red onions, Granny Smith apples, and warm sorghum vinaigrette
Seared chicken breast, onions and peppers sautéed with crisp greens, diced tomatoes, guacamole, black beans, and corn on grilled Southwest flatbread with salsa ranch dressing
Chilled assortment of grilled and steamed seasonal vegetables right from our garden (as available), coated with light lemon vinaigrette and Lavosh flatbread
Chicken breast breaded with pecans on a bed of field greens, tomatoes, cucumber, and red onions. Balsamic vinaigrette
Diced turkey, bacon, avocado, hardboiled egg, Bleu cheese, red onion, and tomatoes on a bed of mixed field lettuce
Light, crispy battered catfish and your choice of French fries, Lodge chips, or sweet potato fries, served with smoked tomato remoulade
Traditional pot roast slowly roasted with mashed potatoes, garden vegetables, fresh herbs, and hearty brown sauce
Hand-breaded crispy chicken cutlet topped with pepper gravy and served with mashed potatoes and green beans
Pulled chicken, carrots, celery, and peas, simmered in chicken broth with hand-made dumplings
White beans slow-simmered with ham from our own smokehouse
Pulled campus-raised smoked pork, caramelized onions, and Pepper Jack cheese, topped with a barbecue drizzle. Served with Carolina cole slaw, and your choice of Lodge chips, French fries, or sweet potato fries
Angel hair pasta with roasted garlic, pesto, spinach, and vegetables that change seasonally
Campus-raised cutlet of pork, breaded and topped with Mozzarella cheese on a bed of angel hair pasta with marinara
Roast chicken, red grapes, celery, onions, Mandarin oranges, and creamy mayonnaise with lettuce on a toasted croissant
Turkey, Swiss cheese, bacon, avocado, tomato, and field greens with basil mayonnaise on a flaky croissant
Diced chicken, red grapes, celery, Mandarin oranges, and onion, with lettuce on a toasted mini croissant
Turkey, Swiss cheese, bacon, avocado, tomato, and field greens with basil mayonnaise on a mini croissant
Fresh-ground beef, fresh Mozzarella cheese, Balsamic marinated roma tomatoes, arugula greens, and pesto served on a ciabatta bun
Fresh ground beef grilled to perfection, then topped with cheddar cheese, bacon and grilled onion
Breaded and fried loin of pork topped with honey mustard coleslaw and sliced dill pickles,on a toasted potato bun
Fried eggplant, Portabella mushrooms, roasted red pepper, baby spinach, smoked provolone cheese, and sliced tomato on grilled ciabatta bread
Sliced corned beef, sauerkraut, Swiss cheese and tangy tomato remoulade on grilled rye bread
Roast beef thinly sliced on crusty French bread, served with horseradish au jus for dipping
Homemade meat loaf with ground pork, beef, and sautéed mushroomssmoked over hickory andtopped with house-made catsup, smoked Gouda cheese,sliced tomatoes and crisp lettuce on sourdoughbread
Blend of ground campus-raised pork and Angus beef with ground bacon added for flavor Swiss and Cheddar cheese
Sliced campus pork, ham, and bacon, with mustard and dill pickles, grilled Panni style
Catfish fillet, dusted with blackening spice, with apple slaw and spicy mango catsup on French bread
Featuring Campus-made products. Medallions of campus-raised pork, basted with pesto, garden fresh tomatoes, and roasted garlic. Served on campus cornmeal polenta
Warm, gluten-free chocolate cake, served in a cast iron skillet in its own self-basting chocolate sauce.
Layers of Granny Smith apples with sour cream custard in flaky pie crust.
Bundt cake made with sweet potatoes and ginger, topped with a creamy maple glaze.
Rich and decadent chocolate filling with whipped cream and chocolate curls all in a flaky crust.
Warm cinnamon bread on custard with toasted pecans, brown sugar caramel and baked crunch topping.
Vine-ripened tomatoes lightly smoked, topped with basil cream
Made from scratch daily
Crispy ham cured jowl with house-made ricotta cheese, fig and balsamic onion jam on French bread
Lodge potato chips, topped with bleu cheese cream, bacon, tomato, and green onions
Hickory-smoked catfish flaked with onion, bell peppers and garlic sautéed to golden crust. Served with Carolina slaw and smoked tomato tartar sauce
Edwards Mill cornmeal, onions, corn, and bell peppers. Served with smoked tomato tartar sauce
A blend of baby lettuces with sun-dried cranberries, toasted almonds, tomato, and crumbled feta cheese with your choice of dressing
Crisp Romaine lettuce, parmesan cheese, toasted croutons, and classic Caesar dressing
Your favorite salad in a larger size. Add grilled chicken 4.95
Pulled smoked chicken, sliced strawberries, candied pecans, pickled red onions, Granny Smith apples, and warm sorghum vinaigrette
Seared chicken breast, onions and peppers sautéed with crisp greens, diced tomatoes, guacamole, black beans, and corn on grilled Southwest flatbread with salsa ranch dressing
Chilled assortment of grilled and steamed seasonal vegetables right from our garden (as available), coated with light lemon vinaigrette and Lavosh flatbread
Diced turkey, bacon, avocado, hardboiled egg, bleu cheese, red onion, and tomatoes on a bed of mixed field lettuce
Chicken breast breaded with pecans on a bed of field greens, tomatoes, cucumber, and red onions. Balsamic vinaigrette
Medallions of campus-raised pork, basted with pesto, garden fresh tomatoes, and garlic. Served on Edwards Mill polenta
2 breaded pork chops, pan fried, with braised white beans, greens, and garden green beans
Angus steak aged 21 days, hand-cut and grilled. Served with roasted garlic mashed potatoes and garden vegetablestables
Angus steak aged 21 days, hand-cut and grilled. Served with roasted garlic mashed potatoes and garden vegetables
Ground chuck and pork with mushrooms blended with seasonings and smoked over hickory and topped with house-made catsup. Served with loaded mashed potatoes and garden vegetables
Atlantic salmon basted with a soy sauce and honey glaze. Served with a leek and roasted garlic potato cake and garden vegetables
Southern style, with buttermilk and seasoned flour, black pepper gravy, garden green beans and loaded mashed potatoes
Pot Roast slowly roasted, served with mashed potatoes, garden vegetables, and rich brown gravy
Trout fillet with shrimp, bacon and cheese grits, topped with shrimp butter. Served with garden vegetables
Bone-in ham steak grilled with spicy sorghum glaze, served with macaroni and cheese and garden green beans
Boneless chicken breast, with campus ham and Swiss cheese topped with a rosemary cream sauce. Served with roasted garlic mashed potatoes and garden vegetables
Capon chicken breast stuffed with chopped portabella mushrooms and asiago cheese and roasted red pepper sauce. Served with creamy Polenta
Penne pasta tossed with grilled seasoned chicken, andouille sausage, bell pepper, and onions in a Cajun tomato cream sauce
Angel hair pasta with roasted garlic, pesto, spinach, and vegetables that change seasonally
Sauteed chicken breast served with smoked quartered mushrooms and chopped bacon in a garlic Parmesan cream sauce
Warm, gluten-free chocolate cake, served in a cast iron skillet in its own self-basting chocolate sauce.
Layers of Granny Smith apples with sour cream custard in flaky pie crust.
Bundt cake made with sweet potatoes and ginger, topped with a creamy maple glaze.
Rich and decadent chocolate filling with whipped cream and chocolate curls all in a flaky crust.
Warm cinnamon bread on custard with toasted pecans, brown sugar caramel and baked crunch topping.