housemade pickles with radishes, crackers and Green Goddess Dressing
vegetarian
Pimento Cheese Dip
$8.00
gently warmed, served with cracklin' pork skins
Artichoke Dip
$9.00
with crisp crackers
vegetarian
Voodoo Pig Bread
$10.00
Bradds' Family Farm pulled pork with Voodoo Sauce, Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta
Chicken Tomato Basil Soup
Cup$4.00
Bowl$6.00
Add Rice
$1.52
Sandwiches & Salads
Housemade Salad Dressings: Blue Cheese; Buttermilk Herb; Creamy Balsamic (G)Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server); Lemon-Mustard Vinaigrette (G)Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server); Honey Mustard
Burger Local, Grass-Fed Beef*
$11.00
Bradds' Family Farm beef served with cheddar, blue or pimento cheese and hand-cut fries
Southern Crescent Chicken Sandwich
$12.00
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete® fried onions, served with hand-cut fries
Local Pulled Pork Sandwich
$10.00
Bradds' Family Farm pulled pork on a challah bun with slaw and Voodoo Sauce, served with hand-cut fries
Hot Ham and Havarti Sandwich
$10.00
with spicy brown mustard and Creole mayonnaise, served with hand-cut fries
Grilled Salmon Salad* **
$14.00
with tomatoes, carrots, red onions, capers and egg over mixed greens with lemon-mustard vinaigrette
New Bern Wedge Salad
$13.00
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
Roasted Chicken Salad
$11.00
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecans tossed with Jeanne Edward's poppyseed vinaigrette
Weaver Tuna Salad**
$10.00
made with lemon-mustard vinaigrette over mixed greens
Fall for Something New!
October 1, November 18
Boudreaux's Boudin Balls
$10.00
housemade pork & rice sausage, fried to a crisp with caramelized onions and rémoulade sauce
North Alabama Chicken Bread
$10.00
pulled chicken with white barbecue sauce, local shiitake mushrooms, pepper jack cheese and candied onions
Fried Oysters
$12.00
Rappahannock River oysters with beet "ketchup," blue cheese and house slaw
Brunswick Stew
recipe from the Dan Valley Community Center
Cup$4.00
Bowl$6.00
Butternut Squash Soup
with spiced crema
vegetarian
Cup$3.00
Bowl$5.00
Roasted Beet Salad
$10.00
with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens
vegetarian
Classic Hot Brown
$12.00
roasted turkey breast with bacon, Gruyère, tomato and white sauce; served open-faced on challah, with hand-cut fries
House-Roasted Turkey Breast
$13.00
with persimmon gravy; two sides
Grilled Pork Medallions
$13.00
with beet "ketchup"; two sides
Oyster Pan Stew
$15.00
Rappahannock River oysters and housemade bacon smothered with country ham cream sauce over whipped sweet potatoes
Barley "Risotto"
$12.00
pearled barley with pickled leeks, roasted local mushrooms, confit garlic and crispy collards
vegetarian
Sides
Apple Sauce
$3.00
vegetarian
Brussels Sprout Choucroute
$3.00
Sausage Stuffing Muffin
$3.00
Mac & Cheese
$3.00
vegetarian
Green Beans**
$3.00
vegetarian
Creamy Grits
$3.00
vegetarian
Mashed Potatoes
$3.00
vegetarian
Whipped Sweet Potatoes
$3.00
vegetarian
Fried Grit Cake
$3.00
Hand-Cut Fries
$3.00
vegetarian
Pintos & Chowchow
$3.00
Mixed Green Salad**
$3.00
vegetarian
Daily Vegetable
$3.00
Collard Greens
$3.00
Beans & Kale Greens
$3.00
vegetarian
Rice
$3.00
vegetarian
Pot Liquor & Corn Bread
$3.00
Deviled Eggs & Ham
$3.00
Plates
Vegetable Plate. your choice of sides
Local Pulled Pork on Johnny Cakes
$13.00
Bradds' Family Farm pulled pork with Voodoo Sauce two sides
Shrimp & Grits
$14.00
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits
Stew Beef & Rice
$13.00
chunks of Certified Angus Beef ® slow cooked in brown gravy over white rice
Black Bean Cakes**
$10.00
with sour cream & corn relish; two sides
vegetarian
Chef's Selection of Fresh Fish* **
please ask your server)
Market Price
Cornmeal Crusted Carolina Catfish
$13.00
farm raised in Ayden, NC with Creole mayonnaise; two sides
Grilled Salmon* **
$14.00
(also available with Texas Pete glaze); two sides
Jambalaya
$12.00
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage
Grilled Chicken Breast
$13.00
(also available with country ham cream sauce or Goat Lady chèvre and crispy greens); two sides
Climax Hamburger Steak*
$14.00
griddled grass-fed beef from Bradds' Family Farm with caramelized onions; two sides
Meatloaf
$11.00
wrapped in bacon with mushroom gravy; two sides
**(G)Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server. *Items can be cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions
Starters
Buttermilk-Fried Green Tomatoes
$8.00
with blue cheese sauce, bacon and Voodoo Sauce
NC Sweet Potato Hushpuppies
$7.00
with country ham cream sauce
Pickle Plate
$7.00
housemade pickles with radishes, crackers and Green Goddess Dressing
vegetarian
Pimento Cheese Dip
$8.00
gently warmed, served with cracklin' pork skins
Artichoke Dip
$9.00
with crisp crackers
vegetarian
Voodoo Pig Bread
$10.00
Bradds' Family Farm pulled pork with Voodoo Sauce, Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta
Chicken Tomato Basil Soup
Cup$4.00
Bowl$6.00
Add Rice
$1.50
Sandwiches & Salads
Housemade Salad Dressings: Blue Cheese; Buttermilk Herb; Creamy Balsamic (G)Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server); Lemon-Mustard Vinaigrette (G)Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server); Honey Mustard
Burger Local, Grass-Fed Beef*
$11.00
Bradds' Family Farm beef served with cheddar, blue or pimento cheese and hand-cut fries
Southern Crescent Chicken Sandwich
$12.00
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete® fried onions, served with hand-cut fries
Grilled Salmon Salad* **
$14.00
with tomatoes, carrots, red onions, capers and egg over mixed greens with lemon-mustard vinaigrette
New Bern Wedge Salad
$13.00
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
Roasted Chicken Salad
$11.00
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecan tossed with Jeanne Edward's poppyseed vinaigrette
Weaver Tuna Salad**
$10.00
made with lemon-mustard vinaigrette over mixed greens
Fall for Something New!
October 1, November 18
Boudreaux's Boudin Balls
$10.00
housemade pork & rice sausage, fried to a crisp with caramelized onions and rémoulade sauce
North Alabama Chicken Bread
$10.00
pulled chicken with white barbecue sauce, local shiitake mushrooms, pepper jack cheese and candied onions
Fried Oysters
$12.00
Rappahannock River oysters with beet "ketchup," blue cheese and house slaw
Brunswick Stew
recipe from the Dan Valley Community Center
Cup$4.00
Bowl$6.00
Butternut Squash Soup
with spiced crema
vegetarian
Cup$3.00
Bowl$5.00
Roasted Beet Salad
$10.00
with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens
vegetarian
House-Roasted Turkey Breast
$18.00
with persimmon gravy; two sides
Grilled Pork Medallions
$19.00
with beet "ketchup"; two sides
Oyster Pan Stew
$20.00
Rappahannock River oysters and housemade bacon smothered with country ham cream sauce over whipped sweet potatoes; one side
Barley "Risotto"
$18.00
pearled barley with pickled leeks, roasted local mushrooms, confit garlic and crispy collards; one side
vegetarian
Campfire Trout
$21.00
Carolina mountain trout cooked on the griddle, served with field pea vinaigrette, blue cheese crumbles and toasted pecans; two sides
Sides
Apple Sauce
$3.00
vegetarian
Brussels Sprout Choucroute
$3.00
Sausage Stuffing Muffin
$3.00
Mac & Cheese
$3.00
vegetarian
Green Beans**
$3.00
vegetarian
Creamy Grits
$3.00
vegetarian
Mashed Potatoes
$3.00
vegetarian
Mashed Potatoes
$3.00
vegetarian
Fried Grit Cake
$3.00
Hand-Cut Fries
$3.00
vegetarian
Pintos & Chowchow
$3.00
Mixed Green Salad **
$3.00
vegetarian
Daily Vegetable
$3.00
Collard Greens
$3.00
Beans & Kale Greens
$3.00
vegetarian
Rice
$3.00
vegetarian
Pot Liquor & Corn Bread
$3.00
Deviled Eggs & Ham
$3.00
Plates
Local Pulled Pork on Johnny Cakes
$17.00
Bradds' Family Farm pulled pork with Voodoo Sauce; two sides
Shrimp & Grits
$19.00
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits; one side
Stew Beef & Rice
$17.00
chunks of Certified Angus Beef ® slow cooked in brown gravy over white rice; one side
Black Bean Cakes**
$15.00
with sour cream & corn relish; two sides
vegetarian
Chef's Selection of Fresh Fish* **
please ask your server
Market Price
Cornmeal Crusted Carolina Catfish
$19.00
farm raised in Ayden, NC with Creole mayonnaise; three sides
Grilled Salmon* **
$21.00
also available with Texas Pete glaze; two sides
Jambalaya
$18.00
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage; one side
Grilled Chicken Breast
$17.00
(also available with country ham cream sauce or Goat Lady chèvre and crispy greens); two sides
Salt & Pepper Ribeye*
$26.00
Certified Angus Beef ® with Texas Pete ® fried onions; two sides
Kentucky Ribeye*
$28.00
Certified Angus Beef ®, bourbon marinated and grilled; two sides
Climax Hamburger Steak*
$18.00
griddled grass-fed beef from Bradds' Family Farm with caramelized onions; three sides
Meatloaf
$17.00
wrapped in bacon with mushroom gravy; two sides
** (G) Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server *Items can be cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions
Starters
NC Sweet Potato Hushpuppies
$7.00
with country ham cream sauce
Pickle Plate
$7.00
housemade pickles with radishes, crackers and Green Goddess dressing
vegetarian
Pimento Cheese Dip
$8.00
gently warmed, with cracklin' pork skins
Artichoke Dip
$9.00
with crisp crackers
vegetarian
Voodoo Pig Bread
$10.00
Bradds' Family Farm pulled pork with Voodoo Sauce, Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta
Chicken Tomato Basil Soup
Cup$4.00
Bowl$6.00
Add Rice
$1.50
Sandwiches & Salads
Housemade Salad Dressings: Blue Cheese; Buttermilk Herb; Creamy Balsamic (G)Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server); Lemon-Mustard Vinaigrette (G)Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server); Honey Mustard
Burger Local, Grass-Fed Beef*
$11.00
Bradds' Family Farm beef served with cheddar, blue or pimento cheese and hand-cut fries
Southern Crescent Chicken Sandwich
$12.00
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete® fried onions, served with hand-cut fries
Hot Ham and Havarti Sandwich
$10.00
with spicy brown mustard and Creole mayonnaise, served with hand-cut fries
Grilled Salmon Salad* **
$14.00
with tomatoes, carrots, red onions, capers and egg over mixed greens with lemon-mustard vinaigrette
New Bern Wedge Salad
$13.00
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
Roasted Chicken Salad
$11.00
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecans tossed with Jeanne Edward's poppyseed vinaigrette
Weaver Tuna Salad**
$10.00
made with lemon-mustard vinaigrette over mixed greens
Fall for Something New!
October 1, November 18
Boudreaux's Boudin Balls
$10.00
housemade pork & rice sausage, fried to a crisp with caramelized onions and rémoulade sauce
Fried Oysters
$12.00
Rappahannock River oysters with beet "ketchup," blue cheese and house slaw
Brunswick Stew
recipe from the Dan Valley Community Center
Cup$4.00
Bowl$6.00
Butternut Squash Soup
with spiced crema
vegetarian
Cup$3.00
Bowl$5.00
Roasted Beet Salad
$10.00
with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens
vegetarian
Stuff on Shingles*
$12.00
fried grit cakes topped with poached farm eggs and chipped beef gravy, served with one side
Blackened Turkey Hash*
$12.00
with poached farm eggs and a side of beet "ketchup"
Breakfast Poboy
$12.00
housemade sausage patties, scrambled eggs, Havarti cheese and Pig & Whistle sauce on a French roll, with hand-cut fries
Classic Hot Brown
$12.00
roasted turkey breast with bacon, Gruyère, tomato and white sauce; served open-faced on challah, with hand-cut fries
Grilled Pork Medallions
$13.00
with beet "ketchup"; two sides
Sides
Apple Sauce
$3.00
vegetarian
Fruit Cup
$3.00
vegetarian
Hash Browns
$3.00
vegetarian
Bacon
$3.00
Sausage Patties
$3.00
Link Sausage
$3.00
Mac & Cheese
$3.00
vegetarian
Green Beans**
$3.00
vegetarian
Creamy Grits
$3.00
vegetarian
Mashed Potatoes
$3.00
vegetarian
Fried Grit Cake
Hand-Cut Fries
$3.00
vegetarian
Pintos & Chowchow
$3.00
Daily Vegetable
$3.00
Collard Greens
$3.00
Beans & Kale Greens
$3.00
vegetarian
Deviled Eggs & Ham
$3.00
Biscuits with Jammin
$3.00
George's Jam
$3.00
vegetarian
Whipped Sweet Potatoes
$3.00
vegetarian
Brunch
Classic Omelet
$9.00
cheddar and choice of Hormel all-natural ham or bacon, served with one side
"Twice-baked" Creamy Grits
$10.00
with housemade bacon, white cheddar and green onions, served with scrambled eggs and one side
Vegetarian Omelet
$9.00
with cheddar cheese, tomatoes, onions, green peppers, avocado and sour cream, served with one side
vegetarian
Eggs Benedict*
$9.00
served with one side
Pecan Waffle
$9.00
with sweet potato butter butter
vegetarian
Locavore's Brunch*
$12.00
Bradds' Family Farm link sausage, poached eggs, buttermilk biscuits and creamy grits
"Challah & Squeal"
$10.00
Bradds' Family Farm pulled pork, scrambled egg, caramelized onions, Creole mayonnaise and pepper jack cheese on a challah bun: one side
Chicken & Mushroom Crêpes
$10.00
with spinach cream sauce, served with two sides
French Toast
$9.00
with warm syrup, served with one side
Another Brunch Creation*
$10.00
ask your server
Climax Hamburger Steak & Eggs*
$14.00
griddled grass-fed beef from Bradds' Family farm with caramelized onions and scrambled eggs; one side
Black Bean Cakes**
$10.00
with sour cream & corn relish; two sides
vegetarian
Shrimp & Grits
$14.00
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits
Grilled Salmon* **
$14.00
(also available with Texas Pete glaze); two sides
Grilled Chicken Breast
$13.00
(also available with country ham cream sauce or Goat Lady chèvre and crispy greens); two sides
Meatloaf
$11.00
wrapped in bacon with mushroom gravy; two sides
**(G)Say "Guilt Free®" and we'll modify the recipe to reduce sodium and fat. For other special dietary needs, please inform your server. *Items can be cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions
Lucky 32 is privately held, and it is operated by Quaintance-Weaver Restaurants & Hotels, led by Dennis Quaintance and Nancy King Quaintance. Dennis and Mike Weaver formed Quaintance-Weaver Restaurants in April of 1988 and opened their first restaurant in Greensboro, North Carolina in 1989 called Lucky 32. They started the company because they are good friends and wanted to be in business together, and because they believe that providing the services embodied in our mission will result in a successful company. Dennis and Mike are partners. Dennis plays point with the operations of Quaintance-Weaver and Mike contributes in all matters. Mike is also the Chairman of Weaver Investment Company and does a lot of volunteer work. The company has evolved over the years to become Quaintance-Weaver Restaurants & Hotels and since its inception has opened more restaurants (Lucky 32 in Cary, and the Green Valley Grill in Greensboro) and the O.Henry Hotel. The Proximity Hotel and Print Works Bistro open in 2007. They plan to continue to grow within the Carolinas regional area, opening other restaurants and hotels.