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Starters

*Real Chesapeake Bay Crab Cakes

Traditional recipe made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce. Additional Crab Cake $6.25 each

Sea Islands Sweet Potato Fries (V)

Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.

Ari's Pimento Cheese (V, GF)

A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped pimentos. Served with celery.

Roadhouse Corn Dogs

All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.

Chili & Cheddar Fries

Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.

Poutine

A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Wisconsin cheese curds and topped with beef gravy and scallions.

Heirloom Roasted Tomato Mussels (GF)

Steamed Blue Hill Bay mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.

Onion Rings (V)

Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, and served with housemade spicy ketchup.

Fried Clam Strips

Fresh clams, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.

Roasted Heirloom Tomatoes and Olive Oil (V)

Slow-roasted tomatoes from Cornman Farms' with fresh thyme and garlic.

Roasted Heirloom Red Peppers and Olive Oil (V)

Slow-roasted red peppers from Cornman Farms' with garlic and fresh herbs.

Soups

Ancho Beef Chuck Chili (GF)

Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.

Tomato Soup (Vegan, GF)

Made with Cornman Farms' heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice and fresh herbs.

Clam Chowder

New England-style chowder made with Nueske's applewood smoked bacon, onion, celery, herbs and cream.

Salads

Roadhouse Garden (V)

Mixed greens, red onion, carrots, cucumbers, radish sprouts and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)

*Classic Caesar

Organic romaine lettuce, really good Caesar dressing with raw egg*, aged 2-year Wisconsin Parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)

Warm Spinach & Mushroom Salad (V, GF)

CMF spinach sauteed with Sartori aged goat cheese, roasted red peppers, local mushrooms, leeks and fennel in a brown butter vinaigrette.

Beet and Goat Cheese Salad (V, GF)

Arugula, beets, red onion and Zingerman's Creamery fresh goat cheese with red wine vinaigrette.

Kale and Pinenut Salad (V, GF)

Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Betty's Salad (GF)

Fresh spinach, chopped egg, bacon, red onion and CMF radish sprouts with tomato dressing.

Confit of Duck Salad

Confit of duck let on shredded cabbage with daikon, carrots, red onion and peppers, tossed with a lemon grass ginger vinaigrette and garnished with duck cracklins.

Burgers & Sandwiches

*Burger Blue Plate Special

Try a Cornman Farms' pasture raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list, french fries and a roadhouse garden salad.

New Mexico Black Bean & Hominy Burger (V)

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions.Topped fire-roasted New Mexico green chilies on a Bakehouse bun.

Italian Burger

CMF pasture-raised beef on a Bakehouse bun with fresh mozzarella, housemade Italian sausage, and roasted CMF tomatoes.

*5 Burger Super Sampler

Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses.

Pulled Pork BBQ Sandwich

Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse onion roll. Served with mustard cole slaw. Can be gluten-free, leave off the onion roll. (GF) Eastern North Carolina Vinegar BBQ (GF) Southwest Green Tomato BBQ (GF) Alex's Red Rage Tomato BBQ South Carolina Mustard BBQ (GF)

BBQ Pulled Chicken Sandwich

Pieces of pit-smoked free-range pasture-raised Amish chickens from Homer, MI in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse onion roll.

Pit-Smoked BBQ Beef Sandwich

Cornman Farms' pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce and yellow mustard slaw.

Sides

Roadhouse Mashed Local Potatoes (V, GF)

Hand-Cut Fries (V)

Can be gluten-free (GF)

Side-o'-Mac-n-Cheese (V)

Bacon-Braised Greens (GF)

Cooked with lots of bacon and house smoked ham hocks!

Anson Mills' Grits (V, GF)

Topped with Cabot cheddar.

Sauteed Spinach (V, GF)

Yellow Mustard Slaw (V)

Carolina Gold Rice (V, GF)

Roasted Vegetables (V, GF)

Sauteed Green Beans and Roasted Tomatoes (V, GF)

Fish

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Acadian Redfish

delicate filets, great blackened

Rainbow Trout

locally raised in Jackson, great grilled

Georges Bank Haddock

flaky and mild, best broiled or sautéed

Georges Bank Blue Cod

from the north Atlantic, best broiled or sautéed

Uncle Joe Burroughs' Southern Fried Whole Catfish Platter

Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills' grits and cheese, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.

Creole Pot Likker Fish Stew (GF)

Creole-seasoned fresh fish, mussels and scallops sauteed with potlikker (made with lots of bacon and ham hock) and Anson Mill's soft white grits and bacon-braised greens.

Fish & Chips

Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.

Blue Cod Provençale

Fresh blue cod baked and topped with a roasted tomato, white wine, caper, olive and lemon sauce. Served with Carolina Gold rice and sautéed spinach.

Macaroni And Cheese

Roadhouse Macaroni & Cheese (V)

Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

Pimento Cheese & Bacon Macaroni

All-out Southern comfort food. Italian made pasta caramelized with applewood bacon and our housemade Southern pimento cheese. Want it vegetarian? Remove the bacon!

Fried Chicken Macaroni and Cheese

Our buttermilk fried chicken, chopped and tossed with housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

Macaroni, Chicken & Monterey Jack

Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chilies and fresh cilantro in our housemade bechamel sauce caramelized with Martelli pasta.

Macaroni & 3 Peppercorn Goat Cheese (V)

Fresh, handmade goat cheese sauce with Cornman Farms' roasted red peppers, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.

Carbonara Macaroni

Guanciale, garlic, herbs, parmesan and egg tossed with our Martelli pasta, topped with fresh herbs.

Vincent's Italian Sausage Mac

Martelli macaroni with CMF Italian sausage, fresh mozzarella and roasted red peppers topped with Sarvecchio parmesan cheese.

Vegetarian

Mac and Three (V)

Roadhouse macaroni and cheese, sautéed spinach, roasted vegetables and Anson Mills' white corn grits topped with Cabot cheddar cheese.

Grilled Carolina White Grits (V, GF)

Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers, fresh corn and New Mexico green chiles, all sautéed with cider vinaigrette. Garnished with corn shoots.

Parmesan Crusted Polenta (V, GF)

Anson Mill's polenta cakes crusted with Sarvecchio parmesan cheese and served with marinated roasted red peppers, and caramelized onions.

Meat And Three

*Chicken Fried Steak

Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.

*New York

10 ounces, boneless

*Ribeye

bone-in, 16 ounces

*Tenderloin

8 ounces

*Skirt Steak

6 ounces

London Broil

6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.

Meat

Buttermilk-Fried Chicken (Can be gluten-free)

Amish free-range chicken dipped in a black pepper-spiced buttermilk batter then deep fried. Served with mashed local potatoes topped with housemade chicken gravy and mustard coleslaw. Substitute a breast for any piece for a $4 charge. Can be gluten-free, just ask your server.

*Salisbury Steak

Pasture-raised hamburger with a mushroom bordelaise, served with mashed local potatoes and sautéed spinach.

Ribeye and Betty's Salad (GF)

10 oz ribeye, marinated in olive oil and rosemary, fresh spinach, chopped egg, bacon, red onion and CMF radish sprouts with tomato dressing.

New York Strip and Porcini (GF)

10 oz New York strip, grilled to order, topped with demi glace and served with sauteed spinach and roasted porcini mushrooms.

Romesco Half Chicken

Semi-boneless free range chicken topped with romesco and served with Carolina gold rice and roasted vegetables. This dish contains nuts!

Porchetta (GF)

Roasted pork belly wrapped pork loin with marash chili, parsley, rosemary and garlic. Served with mashed potatoes and sauteed green beans with roasted tomatoes.

Duck Breast Romesco

Seared duck breast topped with romesco and served with roasted vegetables and sautéed spinach. This dish contains nuts!

Bbq Meat

Pit-Smoked Spare Ribs

Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and yellow mustard coleslaw.

Chef Alex's Bearded BBQ Plate

Pit-smoked Niman Ranch spare ribs, BBQ Beef with Alex's red rage tomato BBQ sauce, South Carolina pulled pork and pit-smoked chicken with green tomato BBQ. Served with bacon- braised greens and mashed local potatoes.

BBQ Pork Entree (Can be gluten-free)

Traditional whole-hog barbeque made with local hogs delivered direct from the Farm. It's pit-roasted for 14 hours, hand-pulled, chopped and blended with your choice of barbeque sauce. Served up with mashed local potatoes and bacon-braised greens. Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF) Alex's Red Rage Tomato BBQ Sauce Southwest Green Tomato BBQ Sauce (GF) South Carolina Mustard BBQ Sauce (GF)

Pit-Smoked BBQ Beef

Cornman Farms' front quarter of beef, pit-smoked, then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and bacon-braised greens.