Lunch Menu

(Menu subject to change)

Starters

Firecracker Shrimp: Wild-caught NC coastal shrimp, chili flakes, Parmesan, crostini.   14

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Joy’s Wontons: Fresh mozzarella, green chilies, fresh herbs, avocado mousse.   10

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Caesar Salad: Romaine hearts, imported Parmesan, herbed croutons, Caesar dressing.   9

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Joy’s House Salad: Spring mix, shaved red onion, cucumber, cherry tomatoes, Crescenza cheese & croutons, tossed in balsamic vinaigrette.  

Small:   7   Regular:  10

Entree Salads

Blackened Wild Caught Shrimp & Bartlett Pear Salad: Organic spring mix, NC shrimp, fresh herbs, sliced Bartlett pears, candied pecans, Rouge Creamery smokey bleu cheese, roasted bacon shallot vinaigrette.   16  GF

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Roasted Beet Salad & Joyce Farms Chicken Breast: Oven-roasted beets, organic spring mix, sherry vinaigrette, croutons, served over goat cheese fondant, basil oil, topped with an all-natural chicken breast.   16

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Salmon & Cherry Tomato Salad: *Pan-seared salmon served over avocado mousse, organic spring mix, heirloom cherry tomatoes, shaved red onion, cucumbers, croutons, champagne vinaigrette, fresh herbs.   17
 

Sandwiches

Blackened Shrimp Po’Boy: Blackened shrimp, spring mix, fresh tomato, shaved red onion, celery root remoulade, toasted bun.   15

Chicken & Brie: Joyce Farms natural chicken, melted brie, cider marinated pears, bacon, shaved red onion, spring mix, dijon aioli, toasted bun.   14

Wild Mushroom “Club”: Sautéed wild mushroom, wilted New Life Farms spinach, caramelized shaved red onion, local chèvre, sun-dried tomato aioli, toasted bun.   13

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Heritage Farm All Natural Pork Tenderloin Sandwich: *Hand-breaded, pan-fried pork cutlet, jalapeño pimento cheese, spring mix, shaved red onion, tomato, fried *quail egg.   16

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GC’s All Natural Bistro Burger: *1/2 pound all-natural chuck burger (grass-fed, grain-finished beef), apple-wood smoked bacon, caramelized onions, smoked Gouda cheese, spring mix, tomatoes, fried fingerling potatoes.    16

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Joy’s Fried Chicken Sammy: All-natural chicken breast, breaded & fried, topped with

crispy bacon, red onion, b & b pickles, Havarti cheese, spicy Italian roasted tomato aioli, spring mix.    16 

Petite Entrées

Heritage Farm Pork Tenderloin: *Pan-seared, house-made potato cakes, seasonal vegetables, grain mustard cream sauce.   16  GF

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Ahi Tuna: Pan seared, served medium rare over lemon crème fraîche, herb-roasted fingerlings, seasonal vegetables, port wine reduction.   15  GF

Chef’s Daily Pasta Feature: Focusing on local, seasonal ingredients, highlighting NC purveyors. Changes daily.   Market Price

Trout: Pan seared, served over crispy fingerlings, seasonal vegetables, & finished with lemon basil pesto cream sauce.   15  GF

Joyce Farm’s Chicken Breast: All-natural chicken breast pan-seared, over creamy mashed potatoes, seasonal vegetables, blistered cherry tomato cream sauce.   15  GF