Lucky 32 Southern Kitchen Restaurant

 

   

Past Menu Photos

Current Menus in Greensboro & Cary:
Lunch | Dinner | Brunch | Get Lucky & Go | Dessert

See current menu photos

Chicken and Dumplins pulled, house-roasted chicken with hand-rolled buttermilk dumplins and vegetables in a peppery broth


Sea Salt Praline & Apple Bars with fresh whipped cream


Pecan Crusted Goat Cheese with tomato jam and crostini


Big Easy Gumbo


White Chocolate-Banana Bread Pudding served with vanilla ice cream and warm “Foster” sauce

Flash Fried Oyster Salad our classic spinach salad with onions and goat chèvre tossed in warm bacon vinaigrette*

Grilled Bacon-Wrapped Meatloaf Sandwich on challah with tomato jam and Creole mayonnaise; one side

Basin Street Chicken all-natural chicken breast topped with Benton’s ham and Ashe County pepper jack, smothered in Creole sauce; two sides

Tasso Ham and Caramelized Onion Dip with crackers


Local Pork Shank Braised in Red-Eye Gravy over slow-cooked red beans, topped with green tomato chowchow

Flash Fried Oysters with Cajun remoulade; two sides*


Seared Pork Medallions with bourbon stewed apples; two sides


Pecan Glazed Carolina Trout with crumbled Goat Lady chèvre; two sides


Apple Spice Cake with sea salt caramel and housemade vanilla ice cream


Brunswick Stew recipe from the Dan Valley Community Center


House-Roasted Turkey Breast with persimmon gravy; two sides


Roasted Beet Salad with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens


Butternut Squash Soup with spiced crema


Hamburger Steak with onion gravy: one side


Butternut Tots with spicy honey mustard


Cheesy Bacon Cornbread with jalapeños


Bread Pudding with persimmon hard sauce


Backroads Bibb Salad with pimento cheese, poached pears, candied pecans and warm bacon vinaigrette


Snappy Chicken Sandwich cornmeal-fried chicken breast on a challah bun with housemade BBQ sauce, pickles and slaw; one side

Pecan Crusted Goat Cheese with peach chutney and crostini


Buttermilk-Fried Chicken Livers with country ham cream sauce


Corn and Potato Chowder


Okra Popcorn with buttermilk herb dressing and Voodoo Sauce™


Chilled Poached Pears with blue cheese crumbles and candied pecans


Chilled Cucumber-Avocado Soup


Pulled Local Lamb: Border Springs lamb on johnny cakes with housemade ricotta and peach chutney


Shrimp Cakes with Voodoo Sauce™


Summer Vegetable Bowties zucchini, summer squash, onions and spinach tossed in a light tomato sauce and topped with crumbled Goat Lady chèvre


Local Peach Hand Pie with sorghum syrup and housemade vanilla ice cream


Heirloom Tomatoes with sea salt, cracked black pepper, fresh herb vinaigrette and crumbled Goat Lady chèvre


Stuffed Vidalia Onion with local beef and a mushroom gravy; two sides lunch, three sides dinner


BLT all-natural bacon, iceberg lettuce, heirloom tomatoes and Creole mayonnaise on sliced wheat berry bread; one side


Curried Chicken Salad over baby spinach tossed in Meyer lemon vinaigrette, topped with fresh blueberries and sliced almonds


Meyer Lemon Bars with housemade blueberry ice cream


Texas Pete® Fried Shrimp with Voodoo cocktail sauce; two sides lunch, three sides dinner


Seared Local Pork Loin with peach chutney; two sides


Lemon Chicken Bowties with local tomatoes and basil pesto


Golden Tomato Soup with cheddar cheese crouton


Crispy Potato Cakes with smoked salmon and dill crème fraîche


Strawberry Not-So-Short Cake, strawberry cake layered with whipped cream and fresh local strawberries


Slow-Roasted Pork Belly, NC Pork seared and served atop white bean puree with strawberry-chili glaze; two sides


It's Back!!...Trillium Baked Salmon with a creamy horseradish-smoked salmon crust; three sides

Hummingbird Bars with honey-cream cheese icing

Strawberries and Dandelion Greens tossed with almonds, housemade cheese and strawberry vinaigrette

White Bean & Sausage Soup with rosemary

Springtime Salad local Bibb lettuce with strawberries, grilled asparagus, sunchoke pickles, shaved Parmesan and toasted walnuts, tossed in a balsamic vinaigrette


Egg Salad Sandwich with iceberg lettuce on challah, served with one side


Roasted Chicken & Mushroom Pasta with cheese stuffed tortellini and dandelion greens in a roasted tomato cream sauce; one side


Cream of Asparagus Soup

Hard Root Beer Braised Brisket Certified Angus Beef®; three sides

Flash-Fried Artichoke Hearts with a side of strawberry-chili glaze


Grilled Lemon Caper Salmon Salad over hearts of romaine, with Caesar dressing, roasted garlic croutons and shaved Parmesan

Hearts of Romaine with Benton’s country ham, blue cheese crumbles, toasted pecans, green onions, crispy black-eyed peas and a drizzle of red-eye vinaigrette


Pan Seared Carolina Trout with red-eye vinaigrette and crispy black-eyed peas; two sides

Pecan Crusted Goat Cheese with Creole sauce and crostini

Almond Pound Cake with amaretto cream cheese icing and housemade chocolate-cherry ice cream

Eggplant Creole topped with melted provolone; two sides

Dijon Pork Loin seared local pork loin with creamy Dijon sauce; two sides

Grilled All-Natural Corned Beef Sandwich with onions, local mushrooms, provolone, Creole mayonnaise and green tomato chowchow on a French roll; one side

Buttermilk-Fried Chicken Livers with whipped sweet potatoes and country ham cream sauce

Charleston She Crab Soup finished with a touch of sherry

Sharp Cheddar & Red Oak Soup with roasted sweet pepper croutons


Butterscotch Pudding Pie with chocolate graham cracker crust, fresh whipped cream and chocolate sauce


Delta Pasta; shrimp, roasted chicken and housemade bacon with cheese tortellini, bourbon cream sauce and toasted pecans

Local Pork Shank Braised in Red-Eye Gravy over slow-cooked red beans, topped with green tomato chowchow; one side

Flash Fried Oyster Salad our classic spinach salad with onions and goat chèvre tossed in warm bacon vinaigrette

Basin Street Chicken all-natural chicken breast topped with Benton’s ham and Ashe County pepper jack, smothered in Creole sauce; two sides

White Chocolate–Banana Bread Pudding with vanilla ice cream and warm “Foster” sauce

Pecan Crusted Goat Cheese with tomato jam and crostini

Petite Dessert Ensemble | Grasshopper Cheesecake, Buttermilk Pie and Chocolate Peanut Butter Cream Pie

Sweet Potato Fritters with country ham cream sauce

Grasshopper Cheesecake with chocolate sauce

  Big Easy Gumbo

Grilled Bacon-Wrapped Meatloaf Sandwich on challah with tomato jam and Creole mayonnaise; one side

Flash Fried Oysters with Cajun remoulade; three sides

Chicken and Dumplins | pulled, house-roasted chicken with hand-rolled buttermilk dumplins and vegetables in a peppery broth

Broccoli Cheddar Cakes with sour cream; two sides

Carolina Burger with chili and slaw; one side

Brussels Sprout Choucroute

Oyster Pan Stew | Rappahannock River oysters and housemade bacon smothered with country ham cream sauce over whipped sweet potatoes

Wintry Salad | cornmeal-crusted Rappahannock River oysters with hearts of romaine, Caesar dressing, roasted garlic croutons and shaved Parmesan

Lucky’s Chili

Bourbon Pecan Bars with housemade pumpkin pie ice cream

Sweet Potato Chocolate Chip Pound Cake with cream cheese icing

Black Bean Soup drizzled with sour cream

Beef Cottage Pie | local beef, carrots, onions, mushrooms and peas in a rich gravy, topped with mashed potatoes

Sausage Cheddar Balls with beet ketchup

Butternut Squash, Goat Cheese and Walnut Spread served with crostini


North Alabama Chicken Bread

 


Pecan Crusted Goat Cheese with peach chutney, Benton’s ham and crostini


Chilled Poached Pears with blue cheese crumbles and candied pecans


Banana Pudding Poke Cake 6 banana cake poked with vanilla pudding and topped with crushed vanilla wafers


Okra Popcorn with buttermilk herb dressing and Voodoo SauceTM


Backroads Bibb Salad with pimento cheese, poached pears, candied pecans and warm bacon vinaigrette


Snappy Chicken Sandwich cornmeal-fried chicken breast on a challah bun with Pig & Whistle sauce, pickles and slaw


Shrimp Cakes with Voodoo SauceTM


Pan Fried Pork Cutlet Hickory Nut Gap pork with housemade NC apple sauce


Corn and Potato Chowder


Buttermilk-Fried Chicken Livers with country ham cream sauce


Local Peach Hand Pie with sorghum syrup and housemade vanilla ice cream


Chilled Cucumber-Avocado Soup


Summer Vegetable Bowties zucchini, summer squash, onions and spinach tossed in a light tomato sauce and topped with crumbled Goat Lady chèvre


Hearts of Romaine with Benton’s country ham, blue cheese crumbles, toasted pecans, green onions, crispy black-eyed peas and a drizzle of red-eye vinaigrette


Seared Dijon Pork Loin local pork loin with creamy Dijon sauce


Charleston She Crab Soup finished with a touch of sherry


Tasso Ham and Caramelized Onion Dip with crisp crackers


Grilled All-Natural Corned Beef Sandwich with onions, local mushrooms, provolone, Creole mayonnaise and green tomato chowchow on a French roll, served with hand-cut fries (lunch)


Butterscotch Pudding Pie with chocolate graham cracker crust, fresh whipped cream and chocolate sauce


Sharp Cheddar & Red Oak Soup with roasted sweet pepper croutons


Eggplant Creole topped with melted provolone cheese


Boudreaux’s Boudin Balls; housemade pork and rice sausage, fried to a crisp, with remoulade


White Chocolate-Banana Bread Pudding served with vanilla ice cream and warm “Foster” sauce


Pork Shank Braised in Red-Eye Gravy on slow-cooked pinto beans, topped with green tomato chowchow


Flash Fried Oyster Salad, our classic spinach salad with onions and goat chèvre tossed in warm bacon vinaigrette


Eggplant Creole topped with melted provolone cheese; two sides


Pecan Crusted Goat Cheese with tomato jam and crostini


New Starter: Baby Spinach Salad (dinner)


Red Beans & Rice with andouille sausage


Basin Street Chicken, all-natural chicken breast topped with Benton’s ham and Ashe County pepper jack, smothered in Creole sauce


Grilled Bacon-Wrapped Meatloaf Sandwich on challah with tomato jam and Creole mayonnaise (lunch)


Apple-achian “Beignets” with housemade apple sauce and sea salt caramel


Big Easy Gumbo


Delta Pasta shrimp, roasted chicken and housemade bacon with cheese tortellini, bourbon cream sauce and toasted pecans


Flash Fried Oysters on a bed of steakhouse-style creamed spinach with housemade bacon


Carolina Catfish Nuggets: bite-sized pieces of buttermilk-fried catfish with roasted red pepper sauce


Pork Belly Sliders: Bradds’ Family Farm pork belly with cranberry chutney and Texas Pete® fried onions on brioche rolls


Lucky’s Chili


Black Bean Soup drizzled with sour cream


Wintry Salad: cornmeal-crusted Rappahannock River oysters with hearts of romaine, Caesar dressing, roasted garlic croutons and shaved Parmesan


Pulled Lamb Leg: hickory-smoked Border Springs lamb on johnny cakes with housemade ricotta and cranberry chutney


Chicken and Dumplins: pulled, house-roasted chicken with hand-rolled buttermilk dumplins and vegetables in a peppery broth


State Fair Special: grilled chicken breast over a fried grit cake, topped with our chili and pepper jack cheese


Carolina Burger with chili and slaw, served with hand-cut fries


Bourbon Pecan Bars with pumpkin pie ice cream


Sweet Potato Cheesecake with graham crust


Starter: North Alabama Chicken Bread pulled chicken with white barbecue sauce, local shiitake mushrooms, pepper jack cheese and candied onions


Oyster Pan Stew: Rappahannock River oysters and housemade bacon smothered with country ham cream sauce over whipped sweet potatoes


Legacy: John Egerton’s Family Banana Pudding


Warm Apple Cake with spiced apples


Whimsical Watermelon with country ham, housemade ricotta and mint


Contest Winner! Summer Breeze Gazpacho Jelly (by Felice Bogus) with three kinds of pickles: zucchini, dill, and watermelon and stoned wheat crackers


Bayou Shrimp Cakes with herb-cucumber sauce and Voodoo Sauce™


Legacy: Heirloom Tomato-Mozzarella Stack with basil, balsamic vinegar and olive oil


Crab and Corn Soup from Elizabeth Wiegand’s, The Outer Banks Cookbook


Legacy: Lemon Chicken Bowties with local tomatoes and basil pesto


Local Pork Shank shredded and smothered in a rich brown gravy over our creamy grits with fried jalapeños


Shrimp-Stuffed Tomatoes, vine-ripened tomatoes with shrimp stuffing, topped with Ashe County pepper jack cheese; three sides


Chilled Cucumber-Avocado Soup


South Carolina Quail with pepper vinegar-honey gastrique; three sides


Legacy: Lucky Club with house-smoked turkey breast, all-natural Hormel® ham, havarti and housemade bacon on wheatberry bread, served with hand-cut fries (lunch)


Okra Popcorn with buttermilk herb dressing and Voodoo Sauce™


Peaches & Cream; housemade vanilla custard with wedges of ripe peaches and cinnamon-scented sorghum syrup


Legacy: Mexican Chocolate Cake with prickly pear sauce


Legacy: Village Inn Smoked Ham and Cheese Dip; a hot dip of all-natural ham and smoked mozzarella cheese


Okra Popcorn with buttermilk herb dressing and Voodoo Sauce™


Roasted Peaches with Goat Lady chèvre, Benton’s country ham and sorghum glaze


Chilled Cucumber-Avocado Soup


Snappy Chicken Sandwich; cornmeal-fried chicken breast on a challah bun with Pig & Whistle sauce, pickles and slaw, served with hand-cut fries (lunch)


Golden Tomato Soup with cheddar cheese crouton


Legacy: Lucky’s Kitchen Grilled Chicken Salad with pimento cheese, toasted pecans and raspberry vinaigrette


Legacy: Grilled Pork Loin with spicy blueberry BBQ sauce


Summer Vegetable Creole; zucchini and summer squash smothered in our Creole sauce over white rice with housemade ricotta


Local Lamb on Johnny Cakes; hickory-smoked Border Springs lamb on Johnny cakes with Carolina peach chutney and grilled onions; three sides


Legacy: Pan Fried Crab Cakes with slaw and tartar sauce


Shepherd’s Croquettes: ground Border Springs lamb and root vegetables tucked inside of potato cakes, with gravy


Climax Hamburger Steak, griddled grass-fed beef from Bradds Family Farm with caramelized onions


Trillium Salmon, baked salmon filet with a creamy horseradish crust


Sweet Potato Chips with blue cheese dipping sauce


Pork Skins with barbecue-boiled peanut puree and benne seeds


Scotch Broth, local lamb broth with pearled barley and vegetables


Charleston She Crab Soup finished with a touch of sherry


Hearts of Romaine with Benton’s country ham, blue cheese crumbles, toasted pecans, green onions, crispy black-eyed peas and a drizzle of red-eye vinaigrette


Barley “Risotto” - pearled barley with pickled leeks, roasted local mushrooms, confit garlic and crispy greens


Pan Seared Carolina Trout with red-eye vinaigrette and crispy black-eyed peas


Buttermilk-Fried Chicken Livers with whipped sweet potatoes and country ham cream sauce


Grilled All-Natural Corned Beef Sandwich with onions, local mushrooms, provolone, Creole mayonnaise and green tomato chowchow on a French roll, served with hand-cut fries (lunch)


Almond Pound Cake with butter pecan ice cream


Big Easy Gumbo


Two Red Velvet Cupcakes, with cream cheese frosting and candied pecans


Flash Fried Oyster Salad our classic spinach salad with onions and chèvre tossed in a warm bacon vinaigrette


Delta Pasta Returns! shrimp, roasted chicken and housemade bacon with cheese tortellini, bourbon cream sauce and toasted pecans


Eggplant Creole topped with melted provolone cheese; two sides V


Flash Fried Oysters on a bed of steakhouse-style creamed spinach with housemade bacon


Chicken Liver Pâté with pickled vegetables and crostini


Red Beans & Rice with andouille sausage


Basin Street Chicken, all-natural chicken breast topped with Benton’s ham and Ashe County pepper jack, smothered in Creole sauce


Boudreaux’s Boudin Balls, housemade pork and rice sausage, fried to a crisp, with remoulade


Chef Menteur Vietnamese Po-Boy, sliced pork loin with pickled carrots, cucumbers and cilantro on a baguette, with hand-cut fries (lunch)


Cajun Spiced Pork Loin Chops with spicy Voodoo Sauce™ and local goat cheese


White Chocolate-Banana Bread Pudding served with vanilla ice cream and warm “Foster” sauce


Lucky’s Chili


Carolina Catfish Nuggets: bite-sized pieces of buttermilk-fried catfish with roasted red pepper sauce


Black Bean Soup drizzled with sour cream


Umami Sliders: pickled shiitake mushroom relish and Lindale cheese, a Gouda-style from Goat Lady Dairy on Brioche rolls


Chicken and Dumplins: pulled, house-roasted chicken with hand-rolled buttermilk dumplins and vegetables in a peppery broth


State Fair Special: grilled chicken breast over a fried grit cake, topped with our chili and pepper jack cheese; one side


Pulled Lamb Leg: hickory-smoked Border Springs lamb on johnny cakes with housemade ricotta and cranberry chutney


Carolina Burger with chili and slaw, served with hand-cut fries (lunch)


Wintry Salad: cornmeal-crusted Rappahannock River oysters with hearts of romaine, Caesar dressing, roasted garlic croutons and shaved Parmesan


Oyster Pan Stew: Rappahannock River oysters and housemade bacon smothered with country ham cream sauce over whipped sweet potatoes


North Alabama Chicken Bread: pulled chicken with white barbecue sauce, local shiitake mushrooms, pepper jack cheese and candied onions


Bourbon Pecan Bars with pumpkin pie ice cream


Sweet Potato Cheesecake with graham crust


A Glass of Eggnog Spiked with Southern Comfort

Roasted Beet Salad
Roasted Beet Salad with blue cheese, walnuts, apples and tarragon vinaigrette over mixed greens

Brunswick Stew
Brunswick Stew: recipe from the Dan Valley Community Center

Sweet Potato Chips
Sweet Potato Chips with blue cheese dip

Pork Skins
Pork Skins “All The Way:" house-fried pork skins with Creole mayonnaise, hot sauce, corn relish and housemade ricotta

Butternut Squash Soup
Butternut Squash Soup with spiced crema


Barley “Risotto:” pearled barley with pickled leeks, roasted local mushrooms, confit garlic and crispy collards

Carolina Mountain Trout
Campfire Trout: Carolina Mountain Trout cooked on the griddle, served with field pea vinaigrette, blue cheese crumbles and toasted pecans

Lambtastic Sliders
Lambtastic Sliders: housemade Border Springs lamb sausage with pepper jelly and Goat Lady chèvre

Classic Hot Brown
Classic Hot Brown: roasted turkey breast with bacon, Swiss cheese, tomato and white sauce; served open-faced on challah, with hand-cut fries

Grilled Pork Medallions with beet “ketchup”
Grilled Pork Medallions with beet “ketchup”


House-Roasted Turkey Breast with persimmon gravy

Persimmon Bread Pudding
Persimmon Bread Pudding with Southern Comfort hard sauce

Sweet Potato Fried Pie
Sweet Potato Fried Pie with Homeland Creamery butter pecan ice cream


Whimsical Watermelon with country ham, housemade ricotta and mint


Warm Apple Cake with spiced North Carolina apples


Granny’s Relish Tray: zucchini pickles, butterbean pâté, Smoky Mountain Round, tomato aspic and saltines


Bayou Shrimp Cakes with herb-cucumber sauce


Other People’s Poutine: our fries + cheese curds + brown gravy = sublime


Roasted Garlic-Mushroom Soup with shiitake “chips”


Backroads Bibb Salad with pimento cheese, pickled watermelon rind, candied pecans and warm bacon vinaigrette


Garlicky Bay Scallops with local angel hair pasta, confit cherry tomatoes and Parmagiano-Reggiano


South Carolina Quail with pepper vinegar-honey glaze


Eggplant Country Captain: eggplant and potatoes in a low-country curry sauce with raisins and almonds, served over rice


Buttermilk-Fried Chicken Livers with brown gravy


Banana Pudding - John Egerton’s family recipe


Chilled Cucumber-Avocado Soup


Okra Popcorn with buttermilk herb dressing and Voodoo Sauce™

 


Peaches & Cream - housemade vanilla custard with wedges of ripe peaches and cinnamon-scented sorghum syrup


Heirloom Tomatoes with sea salt, cracked black pepper, and fresh herb vinaigrette


BLT - housemade bacon, iceberg lettuce, Creole mayonnaise and heirloom tomatoes on sliced challah bread; one side


Texas Pete® Fried Shrimp with voodoo cocktail sauce; three sides


Summer Vegetable Creole - zucchini and squash smothered in our Creole sauce over white rice with housemade ricotta; one side


Local Lamb on Johnny Cakes - hickory-smoked Border Springs lamb on Johnny cakes with Carolina peach chutney and grilled onions; three sides


Farmhouse Salad wedge of iceberg lettuce, tomatoes, cucumbers, hard cooked eggs, sharp cheddar, 32 Thousand Island dressing and cornbread croutons


Roasted Peaches with Goat Lady chèvre, Benton’s country ham and sorghum glaze Chilled Cucumber-Avocado Soup


Golden Tomato Soup with cheddar cheese crouton


Lemon Chicken Bowties with Screech’s tomatoes and local basil pesto


Sweet Cornbread with strawberries and fresh whipped cream


Ice Cream Sandwiches: Zen Cat (gluten free) ginger cookies and Homeland Creamery vanilla ice cream


Lemon Chicken Bowties with Screech’s tomatoes and local basil pesto


Green Goddess Plate roasted radishes, grilled asparagus, boiled potatoes, Screech’s tomatoes and green goddess dressing


Potted Carolina Bluefish with quinoa salad, lemon syrup and crostini


Springtime Salad: local Bibb lettuce with strawberries, grilled asparagus, sunchoke pickles, shaved Parmesan and toasted walnuts, tossed in a balsamic vinaigrette


Slow-Roasted Pork Belly with rhubarbecue glaze and white bean puree; three sides


Bacon-Wrapped Meatloaf Sandwich on a challah bun with tomato jam, served with hand-cut fries


Pan-Fried Pork Cutlet with Parmesan crust and Creole meunière


Dijon Chicken: grilled chicken breast with Dijon cream, ham and provolone, topped with bacon, leeks and mushrooms; two sides


Chilled Garden Pea Soup


White Bean & Sausage Soup with rosemary


Aunt Zet’s Lemon Pound Cake with Homeland Creamery blueberry ice cream


Sharp Cheddar & Red Oak Soup with roasted sweet pepper croutons


Egg Salad Sandwich with iceberg lettuce on sliced challah bread, served with hand-cut fries


Smoked Salmon and Asparagus Pasta with wild mushrooms, Parmigiano Reggiano, whole wheat linguine and extra virgin olive oil


Flash-Fried Artichoke Hearts with roasted pepper rouille


Cream of Asparagus Soup


Whistle Bite Sliders: Bradds Family pork belly with Pig & Whistle sauce and green tomato chowchow on local rolls


Crispy Potato Cakes with smoked salmon and dill crème fraîche


Strawberries and Dandelion Greens tossed with almonds, housemade cheese and strawberry vinaigrette


Shepherd’s Pie: local ground lamb and pearl onions in a mushroom gravy topped with whipped potatoes


Beef Tenderloin Tips Pasta with mushrooms, dandelion greens and whole wheat linguine in a roasted tomato cream sauce; one side


Lattice-Crust Rhubarb Pie with Homeland Creamery vanilla ice cream


Roasted Beet Salad with blue cheese and walnuts over mixed greens


Sweet Potato Chips with our signature blue cheese dipping sauce (vegetarian)


Hearts of Romaine with Benton’s Country Ham and Blue Cheese Vinaigrette topped with toasted pecans, green onions and crispy black-eyed peas


Scotch Broth: local lamb broth with pearled barley and vegetables


Savory Crabmeat Cheesecake with roasted pepper sauce and fried jalapeños


Owensboro-style BBQ Lamb hickory-smoked Border Springs lamb on Johnny cakes with housemade ricotta


Charleston She Crab Soup finished with a touch of sherry


Grilled All-Natural Corned Beef Sandwich with onions, local mushrooms, provolone, Creole mayonnaise and green tomato chowchow, served with hand-cut fries (available only during lunch)


Carolina Bison Salisbury Steak with caramelized onions and mushroom gravy


Seared Carolina Trout with red-eye vinaigrette and crispy black-eyed peas (available only during dinner)


Chicken Livers with whipped sweet potatoes and country ham cream sauce


Barley “Risotto” pearled barley with pickled leeks, roasted local mushrooms, confit garlic and crispy greens (vegetarian)


Carolina Gold Rice Pudding with rum-soaked raisins


Almond Pound Cake with Homeland Creamery butter pecan ice cream


Big Easy Gumbo


Flash Fried Oysters on a bed of steakhouse-style creamed spinach with housemade bacon


Delta Pasta Returns! shrimp, roasted chicken and housemade tasso with cheese tortellini, bourbon cream sauce and toasted pecans


Red Beans & Rice with andouille sausage


Basin Street Chicken; all-natural chicken breast topped with Benton’s ham and Ashe County pepper jack, smothered in Creole sauce


Flash Fried Oysters Salad; our classic spinach salad with onions, chevre and warm bacon vinaigrette


Boudreaux’s Boudin Balls housemade pork and rice sausage, fried to a crisp, with remoulade


Chicken Liver Pâté with pickled vegetables and crostini


Eggplant Creole topped with melted provolone cheese


Chef Menteur Vietnamese Po-Boy; sliced roast pork loin with pickled carrots, cucumbers and cilantro on a baguette, with hand-cut fries


Cajun Spiced Pork Loin Chops with spicy Voodoo Sauce™ and local goat cheese


Two Red Velvet Cupcakes with cream cheese frosting and candied pecans


White Chocolate-Banana Bread Pudding served with Homeland Creamery vanilla ice cream and warm “Foster” sauce


Lusty Sliders; housemade pork sausage patties with cranberry chutney and Lusty Monk mustard on Anna Mae rolls


Roasted Beet Salad with blue cheese, walnuts and apples over mixed greens


Brunswick Stew, recipe from the Dan Valley Community Center


Sweet Potato Chips with blue cheese dip


North Alabama Chicken Bread: pulled chicken with white barbecue sauce, local shiitake mushrooms, pepper jack cheese and candied onions


Butternut Squash Soup with spiced crema


Barley “Risotto”: pearled barley with pickled leeks, roasted local mushrooms, confit garlic and crispy collards


Grilled Pork Medallions with cranberry chutney


Persimmon-Glazed South Carolina Quail


Fried Bologna Sandwich: seared artisanal mortadella (cut thick so it doesn’t curl up) with lettuce, tomato, Creole mayonnaise and Lusty Monk mustard on sliced challah, served with hand-cut fries


Persimmon Bread Pudding with Southern Comfort hard sauce


Sweet Potato Fried Pie with Homeland Creamery butter pecan ice cream


Lambtastic Sliders: Border Springs lamb sausage with pepper jelly and Goat Lady chevre on Anna Mae rolls


Grillades and Grits: shredded, braised pork shank in brown gravy over grits with fried jalapeños; one side


Backroads Bibb Salad with pimento cheese, pickled watermelon rind, candied pecans and warm bacon vinaigrette


Bayou Shrimp Cakes with herb-cucumber sauce


New Awlins Roast Beef Po-Boy with brown gravy on a French roll, dressed with lettuce, tomato and mayonnaise, served with hand-cut fries


Buttermilk-Fried Chicken Livers with corn macque choux


South Carolina Quail with peach barbeque glaze


Red Beans & Rice with grilled andouille sausage


Warm Apple Cake with spiced pears


American Wild-Caught Shrimp and Okra with Creole sauce over white rice


BLT: housemade bacon, iceberg lettuce and heirloom tomatoes on sliced challah bread; one side


Heirloom Tomatoes with sea salt, cracked black pepper, and fresh herb vinaigrette


Farmhouse Salad wedge of iceberg lettuce, tomatoes, cucumbers, hard cooked eggs, sliced mushrooms, sharp cheddar, 32 Thousand Island dressing and cornbread croutons


Chilled Cucumber-Avocado Soup


Grilled Peaches with Goat Lady chèvre, Benton’s country ham and sorghum glaze


Golden Tomato Soup with cheddar cheese crouton


Local Lamb on Johnny Cakes: hickory-smoked Border Springs lamb on Johnny cakes with Carolina peach chutney and grilled onions


Grilled Summer Vegetables with sweet corn pudding and charred tomato vinaigrette


Okra Popcorn with herb buttermilk dressing and voodoo sauce


Pan-Fried Pork Cutlets with Parmesan crust and Creole meunière sauce; served with two sides


Banana Pudding: John Egerton’s family recipe

 

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Lucky 32 Southern Kitchen
Greensboro, NC Restaurant

1421 Westover Terrace
Just off Wendover Ave.
Near UNCG, Green Valley Office Park, Women's Hospital, Greensboro Country Club and Friendly Center
336-370-0707 | Email Us

Lucky 32 Southern Kitchen
Cary, NC Restaurant
7307 Tryon Road
Between US 1/64 and Kildaire Farm
Near Raleigh, Holly Springs, Apex
and Research Triangle Park
919-233-1632 | Email Us

American Cuisine | Southern | Farm to Fork | Local Foods