Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Vine-ripened tomatoes, lightly smoked, with basil cream
Made fresh daily
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
Artichoke hearts stuffed with cream cheese and garlic spinach, hand-breaded and deep fried, served with lemon garlic aioli
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
Pulled smoked chicken, sliced strawberries, candied pecans, pickled red onions, Granny Smith apples, and warm sorghum vinaigrette
Seared chicken breast, sautéed onions and peppers with crisp greens, diced tomatoes, guacamole, black beans, and corn on fried Southwest flatbread with salsa ranch dressing
Pan-seared marinated salmon on a bed of field greens with crunchy house-made noodles, diced tomatoes, cucumbers, carrots, almonds, cabbage, green onions, edamame, with a Sesame ginger dressing
Chilled assortment of grilled and steamed seasonal vegetables right from our garden (as available), coated with light lemon vinaigrette. Served with Lavosh flatbread and Hummus
Chicken breast breaded with pecans on a bed of field greens, tomatoes, cucumber, pickled red onions, and Bleu cheese crumbles with Balsamic vinaigrette
Field greens with roasted butternut squash, Craisins, toasted pumpkin seeds, grape tomatoes, and warm Brie croutons with pumpkin vinaigrette
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
Diced 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 and creamy mayonnaise on a toasted mini croissant
Turkey, Swiss cheese, bacon, avocado, tomato, and field greens with basil mayonnaise on a mini croissant
No description available
No description available
No description available
No description available
No description available
Light, crispy battered catfish and your choice of French fries, Lodge chips, or sweet potato fries, served with smoked tomato rémoulade
Traditional pot roast slowly roasted with garden vegetables, fresh herbs, and hearty brown sauce. Served with mashed potatoes
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
Featuring Our Fresh-Made Pasta: We use Semolina flour, wheat flour, eggs, and fresh herbs to make our pasta. Whole Wheat Rotini may be substituted for any pasta dish. Angel hair pasta with roasted ga
Sautéed chicken breast with hickory smoked mushrooms, onion, and hog jowls with house made Fettuccini and Alfredo sauce
Homemade meatloaf with ground pork, beef, smoked chicken, and wild mushrooms, smoked with hickory and basted with catsup served with Texas toast, mashed potatoes, garden green beans, and mushroom gra
Featuring Campus-made products. Medallions of campus-raised pork, basted with pesto, garden fresh tomatoes, and roasted garlic. Served on campus cornmeal polenta
Featuring Campus-made products Medallions of campus-raised pork, basted with pesto, garden fresh tomatoes, and roasted garlic. Served on campus cornmeal polenta
Fresh ground beef grilled to perfection, topped with cheddar cheese, bacon and grilled onion on a grilled potato bun
Ground beef, blended with campus-raised pork and ground bacon, topped with a thick slice of fried cheddar cheese on a grilled potato bun
Breaded chicken breast, campus ham, smoked Gouda cheese, lettuce, tomato, and campus apple butter mustard on grilled ciabatta bread
Roast beef thinly sliced on ciabatta hoagie roll, topped with melted Provolone cheese with sautéed onions, and red and green peppers on grilled ciabatta bread
Hickory smoked pork with Kansas City style barbecue sauce topped with caramelized onions and pepper jack cheese, on grilled house-made corn meal sandwich bread served with spicy Cole slaw
Sliced corned beef, sauerkraut, Swiss cheese and tangy tomato rémoulade on grilled rye bread
Grilled turkey with Brie, pear and cranberry chutney on grilled croissant
Black beans and brown rice burger topped with pimento cheese and balsamic tomatoes with arugula on a ciabatta bun
Grilled ham and chicken with Swiss cheese, topped with arugula greens, yogurt sauce and strawberry jam on French toast
Green tomatoes breaded with campus cornmeal and topped with house-made jalapeño jelly and garden fresh pico de gallo
Lodge potato chips, topped with Bleu cheese cream, bacon, tomato, and green onions
Hickory-smoked catfish with onion, bell peppers and garlic, pan seared with a 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
Vine-ripened tomatoes, lightly smoked, with basil cream
Made fresh daily
Spring greens, peaches, blackberries, house-made Ricotta cheese, toasted almonds, and white balsamic and poppy seed dressing
Pulled smoked chicken, spinach, sliced strawberries, candied pecans, pickled red onions, Granny Smith apples, and warm sorghum vinaigrette
Seared chicken breast, sautéed onions and peppers with crisp greens, diced tomatoes, avocado, black beans, and corn on fried Southwest flatbread with salsa ranch dressing
Pan-seared marinated salmon on a bed of field greens with crunchy house-made noodles, cucumbers, carrots, tomatoes, almonds, cabbage, green onions, and edamame, served with a Sesame ginger dressing
Chilled assortment of grilled and steamed seasonal vegetables right from our garden (as available), coated with light lemon vinaigrette and Lavosh flatbread. Served with Hummus
Pan-seared chicken breast breaded with pecans on a bed of field greens, tomatoes, cucumber, pickled red onions, and Bleu cheese crumbles with Balsamic vinaigrette
Grilled Pacific shrimp with spinach, garden fennel, red onions, Ruby red grapefruit, parmesan cheese, and avocado mousse crostini with Parmesan dressing
Angus steak aged 21 days, hand-cut and grilled. Served with roasted garlic mashed potatoes and garden vegetables
Angus steak aged 21 days, hand-cut and grilled. Served with roasted garlic mashed potatoes and garden vegetable
Ground chuck and pork blended with mushrooms and seasonings, smoked over hickory, and topped with house-made catsup. Served with loaded mashed potatoes and garden vegetable
Pot Roast slowly roasted, served with mashed potatoes, garden vegetables, and rich brown grav
Southern style, with buttermilk and seasoned flour, black pepper gravy, garden green beans, and loaded mashed potatoes
Atlantic salmon basted with maple and mustard glaze. Served with brown rice and garden vegetables
Cornmeal dusted trout with garden pico de gallo and spinach aloi. Roasted garlic mashed potatoes and garden vegetables
Catfish filet with seasoned light crust, served with green tomato chutney, brown rice, and garden vegetables
Pan roasted chicken jardinière, carrots, onions and peas in a creamy chicken gravy. Served with roasted garlic mashed potatoes and garden vegetables
Pork chop brined in buttermilk and hot sauce, coated with crushed pretzels and pan fried. Served with roasted garlic mashed potatoes and garden green beans
House-made elbow noodles with smoked Gouda cheese sauce and hickory smoked pulled pork with crispy crumb topping
Angel hair pasta with roasted garlic, pesto, spinach, and vegetables that change seasonally
Sautéed chicken breast with hickory-smoked mushrooms, smoked hog jowls, onions, house-made Fettuccini and Alfredo sauce
Seared steak with mushrooms and onions in house-made angel hair pasta with a creamy blue cheese sauce
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.