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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. Additional crab cakes $6.25 each. |
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12.50 |
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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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Flown in from the East and West coasts. Served with our homemade cocktail sauce. |
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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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Organic baby greens and local organic lettuce with fresh herbs, red onion, cucumbers, carrots and housemade 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 with goat cheddar, roasted pepper, leeks and fennel in a brown butter vinaigrette. |
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7.50 |
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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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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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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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Now using Chef Alex's Cornman Farms hogs, direct from Dexter. 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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19.00 |
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Lightly breaded and fried Cornman Farms grass-fed beef sirloin served with creamy homemade chicken gravy, mashed local potatoes and sautéed local mixed greens. |
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22.50 |
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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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Oak-grilled and served with local mashed potatoes and sauteed spinach. |
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32.50 |
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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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Slow-smoked for 8 hours and served with Mark Baerwolf's artisanal sauerkraut, roasted Cornman Farms heirloom potatoes and Rayes's mustard. |
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21.50 |
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"French pot roast" braised with red wine and mire poix. served with mashed local potatoes. |
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23.50 |
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Rump cut with light marbling and intense flavor. Pasture-raised, all grass-fed, oak grilled and served with mashed local potatoes and sauteed spinach. |
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19.50 |
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All grass-fed and pasture-raised under the guidance of Cornman Farms. Oak grilled to order and served with mashed local potatoes and sauteed spinach. |
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30.50 |
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Pasture raised, all grass-fed meat. The most tender cut with wonderfully even marbling. Oak grilled and served with mashed local potatoes and sauteed spinach. |
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27.50 |
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Homemade bechamel 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 fried round of Zingerman's Creamery cheese. 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 fried round of Zingerman's Creamery cheese. 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 fish and scallops poached in a rich spicy broth of Cornman Farms heirloom local tomatoes, fresh herbs and white wine. Served with Martelli pasta. |
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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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All grass-fed beef, dry aged, ground and grilled over oak, served on a Bakehouse onion roll with lettuce, tomato, onion and pickles. Add Cheese! (prices vary) |
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New using Chef Alex's Cornman Farms hogs, pasture-raised in Dexter. Seasoned with 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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14.00 |
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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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