Lunch Menu
(Menu subject to change)
Starters
Firecracker Shrimp: Wild-caught NC coastal shrimp, chili flakes, Parmesan, crostini. 14
Joy’s Wontons: Fresh mozzarella, green chilies, fresh herbs, avocado mousse. 10
Caesar Salad: Romaine hearts, imported Parmesan, herbed croutons, Caesar dressing. 9
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
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
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
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
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
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
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