Today's Specials |
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Dry-cured Cornman Farms pig leg smoked for 12 hours, sliced and served with artisanal sauerkraut, pickled cucumbers and beets with a wedge of ZingermanÕs Creamery Detroit Street Brick cheese and a touch of green tomato chutney. |
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12.50 |
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A whole ZingermanÕs Creamery Little Napoleon cheese breaded and deep fried, served on a bed of mixed greens and Newsom’s Kentucky country ham dressed with red wine vinaigrette. |
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12.50 |
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The last-of-the-season, dipped in Anson Mills cornmeal, fried and served with house hot sauce and ranch dressing. |
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9.00 |
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MarkÕs very own artisanal sauerkraut mixed with ZingermanÕs cream cheese and Blue Butted pork and Dijon mustard, breaded, deep fried and served with hard neck garlic mayonnaise. |
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9.50 |
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Pit-smoked turkey and Cass Lake wild rice cooked in chicken broth with celery and onion. |
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cup 6.50 bowl 9.00 |
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Cornman Farms pork bellies roasted, braised and served with three sisters’ succotash (heirloom squash, NewsomÕs beans and Anson Mills hominy) and crushed potato cakes. |
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23.50 |
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Duck breast from Homer, MI, roasted and served with really wild rice and honey glazed Cornman Farms carrots with a blueberry sauce. |
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25.50 |
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Local goat slow braised in red wine served with a sweet potato mash cooked with orange, cinnamon and lots of butter. Finished with roasted turnips and Cornman Farms winter dug swede. |
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22.50 |
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Citrus marinated shrimp, grilled and basted in a green tomato BBQ sauce. Served with spinach and local mashed potatoes. |
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24.50 |
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Cape blue cod poached in potlikker, (Our really great greens likker, containing bacon) served with Anson Mills grits and collard greens. |
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24.50 |
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delicate texture with medium flavor |
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26.00 |
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sweet and mild, great sauteed |
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24.00 |
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from the Hawaiian archipelago, dense and meaty, great grilled |
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24.00 |
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skin-on fillets with a firm pink-red flesh |
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25.00 |
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flaky and mild, best broiled or sautˇed |
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24.00 |
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fillets with a delicate flavor |
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25.00 |
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sustainably farm raised in Scotland |
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26.00 |
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sweet, nutty, great sautˇed |
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27.00 |
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Our ancho beef chuck chili over hand-cut, twice cooked fries with our grated 2-year-raw-milk Vermont cheddar. |
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6.50 |
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Traditional recipe made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce. |
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12.50 / additional cakes $6 ea. |
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Kosher, all-beef hot dogs dipped in a homemade batter of Anson Mills organic corn meal. Served with a selection of Zingerman's mustards. |
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6.50 |
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Sweet and hand-cut, twice cooked and served with spicy mayo. |
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small $4.50 / large $6.50 |
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Served with homemade spicy ketchup. A huge hit in these parts. |
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6.50 |
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A classic starter all over the South. A creamy spread of aged Vermont cheddar, Hellmann's mayo, and chopped pimentos. Great way to start a meal. Big staff favorite! |
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5.75 |
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See our extensive list of artisanal cheeses from all over the U.S. and put together a one-of-a-kind cheese board appetizer. Ask us what are favorites are today. |
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Market Price |
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Flown in from the East and West coasts. Served with our homemade cocktail sauce. |
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market price |
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A recipe from Hogg Island off California's North Coast. Done on the grill, then served with spicy vinegar BBQ sauce.
“Top 10 for 2006!” -- John T. Edge |
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market price |
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Hush puppies served with roasted tomato remoulade. |
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9.50 |
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Organic baby greens tossed with fresh herbs, cucumbers, Cornman Farm heirloom oven-roasted tomatoes and radishes, red onion, and house-made salt-and-pepper croutons. Served with your choice of dressing. For gluten free, ask for no croutons. |
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4.75 mini/ $6.00 regular |
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Whole-leaf baby romaine with really good Caesar dressing, aged Wisconsin Parmesan and salt and pepper croutons. |
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5.50 |
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Fresh spinach tossed with goat cheddar and roasted Cornman Farms vegetables in a light brown butter vinaigrette. |
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7.25 |
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Crimini and porcini mushrooms in homemade vegetable broth with real cream. |
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5.00 (cup) / $8.00 (bowl) |
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Hand-cut Niman Ranch beef with black beans in ancho chile broth. |
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5.00 (cup) / $8.00 (bowl) |
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Organic grits from Anson Mills, cooked, cooled, cut and then heated on the wood-fired grill. Topped with Zingerman's 2-year-old Vermont raw-milk cheddar, caramelized onions, roasted red peppers, roasted New Mexico green chilies, and freshly-cut corn sautéed in cider vinaigrette. |
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18.00 |
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Niman Ranch beef, pit-smoked then braised till it's very tender. Served with Alex's Red Rage Tomato Sauce on the side along with our mashed potatoes (local, of course!) and Southern-style braised greens. |
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19.00 |
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Traditional whole hog barbeque made with local hogs delivered direct from the farm. It's pit smoked for 14 hours, hand pulled, chopped and blended with your choice of barbeque sauce. Served with mashed local potatoes and Southern-style braised greens. Choose from:
Eastern North Carolina Vinegar BBQ Sauce
Memphis Tomato BBQ Sauce
South Carolina Mustard BBQ Sauce |
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17.50 |
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Lightly breaded and fried Niman Ranch beef sirloin served with creamy homemade chicken gravy, mashed local potatoes and sautéed local mixed greens. |
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21.50 |
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Niman Ranch pork ribs, cooked for nine hours. Served with Alex's Red Rage Tomato BBQ Sauce, mashed local potatoes and yellow mustard slaw. |
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full rack 29.00 / half rack 19.00 |
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Planking is a cooking style that dates back to Native American tribes. Fresh fillets are cooked to order on a real wood plank, which infuses the fish with the subtle flavor of the wood. Served with roasted potatoes and sautéed local mixed greens. See today's fresh fish list. |
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market price |
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Really good whole catfish from Mississippi, dusted in organic corn meal then fried. Served with mashed local potatoes, Southern-style braised greens, coleslaw, tartar sauce and homemade Louisiana-style hot sauce. |
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21.00 |
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Oak-fired Cornman Farms pork chop with pit-smoked BBQ molasses navy beans and cured ham, on a bed of sauteed heirloom sauerkraut. |
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23.50 |
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Homemade cream sauce and lots of 2-year old raw-milk Vermont cheddar caramelized with the Martelli family's artisanal macaroni from Tuscany (the best pasta in the world!).
Check out the essay! |
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13.50 |
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All-out Southern comfort food. Martelli pasta tossed with our housemade Southern pimento cheese and Arkansas peppered bacon. Total staff favorite!
Want it vegetarian? Ask us to remove the bacon! $16.00
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18.50 |
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Fresh, handmade goat cheese sauce caramelized with freshly-cracked black Telicherry, green, and white peppercorns, topped with a crispy round of aged Chelsea goat cheese and bread crumbs. Read Ari's essay! (Want the recipe? Check it out.) |
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17.00 |
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Fresh spinach and roasted pepper caramelized with Ig Vella's Monterey Jack and topped with a crispy Manchester double cream from Zingerman's Creamery. Read Ari's essay. |
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18.50 |
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Real Monterey Jack handmade by the folks at Vella cheese (one of the last creameries in the country to make authentic Monterey Jack) with pit-smoked free-range chicken, freshly-cut corn, and fire-roasted New Mexico green chiles. Read Ari's essay. |
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18.50 |
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Fresh Georges Bank cod, sea scallops, Dungeness crab meat and Prince Edward Island mussels poached in a rich broth of caramelized vegetables, heirloom local tomatoes, fresh herbs and white wine. |
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24.50 |
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Served with lettuce, tomato, onion and pickles on a Bakehouse onion roll. Served with hand-cut french fries. Make it a cheeseburger by selecting from our great American cheese list! (prices vary!) |
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9.95 |
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A South Carolina classic, a favorite of Elvis and famous food writer John T. Edge. Comes with hand-cut french fries.
Ari recommends adding Arkansas peppered bacon for $2.50 |
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13.00 |
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No meat but plenty of flavor. Spiced with roasted garlic, red peppers and onion. It's served with avocado salad, lettuce, tomato, onion and pickles, on a Bakehouse onion roll. Comes with hand-cut french fries. |
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12.00 |
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They are so darned cute you have to try them! Five mini-burgers topped with different cheeses - a delicious way to try our many great American cheeses. Served with lettuce, tomato, onion, pickles, and homemade spicy ketchup. Comes with hand-cut french fries. |
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19.50 |
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Our Roadhouse burger with Nueske's applewood-smoked bacon and Point Reyes blue cheese. Comes with hand-cut french fries. |
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15.50 |
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Seasoned wtih your choice of barbeque sauce on a Bakehouse onion roll. Served with mustard cole slaw. Choose from:
Eastern North Carolina Vinegar BBQ Sauce
Memphis Tomato BBQ Sauce
South Carolina Mustard BBQ Sauce |
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12.00 |
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Pieces of pit-smoked free-range chicken in Alex's Red Rage Tomato BBQ sauce, on a Bakehouse onion roll. Comes with hand-cut french fries. |
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12.00 |
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* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
 If you see this guy, the menu item is meatless.
 Gluten-free
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