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Starters

Sea Islands Sweet Potato Fries (V)

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

*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.

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.

Onion Rings (V)

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

Steamed Blue Hill Bay Mussels (GF)

With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.

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 Kenny's Farmhouse Kentucky cheese curds and topped with beef gravy and scallions.

Fresh Goat Cheese and Arugula Pesto Bruschetta

Grilled Bakehouse sourdough topped with fresh goat cheese, arugula pesto, roasted red peppers, extra virgin olive oil, and aromatic herbs. This dish contains nuts!

NOLA BBQ Shrimp

Gulf shrimp, sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and garnished with scallions.

Cornman Farms' Hummus (V)

CMF soybean hummus with marash pepper and olive oil. Served with bagel crisps.

Roasted Heirloom Red Peppers and Olive Oil (V)

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

Soups

Ancho Beef Chuck Chili

Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.

Heirloom Tomato Soup (Vegan, GF)

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

Chicken and Wild Rice Soup

Made with pulled chicken, really wild wild rice, carrots, celery and chicken stock.

Salads

Roadhouse Garden (V)

Mixed greens, red onion, carrots, cucumbers, CMF roasted tomatoes 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)

Kale and Pinenut Salad (V, GF)

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

Beet and Goat Cheese Salad

Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.

Warm Spinach & Mushroom Salad (V, GF)

Fresh CMF spinach sautéed with Sartori aged goat cheese, local mushrooms, roasted Cornman Farms' red peppers, leeks and fennel in a brown butter vinaigrette.

Soy Bean and Walnut Salad (V, GF)

Baby greens with CMF soybeans, pomegranate seeds, roasted red pepper and toasted walnuts, tossed in a walnut sage vinaigrette.

Burgers & Sandwiches

*Cornman Farms' Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun. Can be gluten-free, leave off the bread. (GF).

*Cornman Farms' Cheeseburger

Choose your favorite cheese from our all-American cheese list to add to your burger! Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun with lettuce, onion, tomato and pickles. Can be gluten-free, leave off the bread. (GF)

New Mexico Black Bean & Hominy Burger (V)

Our hominy is made from CMF Jimmy Red corn, which gives this burger amazing texture and flavor. Spiced with roasted garlic, red peppers and onions. Topped with fire-roasted New Mexico green chilies and avocado salad on a Bakehouse brioche bun.

*Romesco Burger

Pasture-raised beef, dry-aged, grilled over oak, with romesco sauce and Newsom's Country Ham, on a Bakehouse brioche bun. This dish does contain nuts.

*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 bun. Served with mustard cole slaw. Can be gluten-free, leave off the bun. (GF) Eastern North Carolina Vinegar BBQ (GF) Alex's Red Rage Tomato BBQ South Carolina Mustard BBQ (GF) Southwest Green Tomato BBQ (GF)

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.

BBQ Pulled Chicken Sandwich

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

Sides

Roadhouse Mashed 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!

Sautéed Spinach (V, GF)

Anson Mills' Grits (V, GF)

Topped with Cabot cheddar.

Yellow Mustard Slaw (V)

Carolina Gold Rice (V, GF)

CMF Roasted Carrots

Fish

Loch Duart Salmon

sustainably farm-raised in Scotland, great grilled

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Georges Bank Haddock

flaky and mild, best broiled or sautéed

Rainbow Trout

locally raised in Jackson, great grilled

Acadian Redfish

delicate filets, great blackened

Whitefish

caught in the Great Lakes, best sautéed or broiled

Skate Wing

firm and flaky and mildly sweet, best sautéed or broiled

Fish & Chips

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

Creole Potlikker Fish Stew

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

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.

Cioppino

San Francisco's classic fisherman's stew of whole Dungeness crab, fresh fish, mussels and clams. Served with grilled sourdough bread.

Skate Wing with Heirloom Tomato Sauce

Seared skate wing, with a sauce of CMF heirloom tomatoes, capers and fresh tarragon. Served with Carolina Gold rice and sautéed spinach.

Prosciutto Wrapped Haddock

Georges Bank haddock wrapped in Newsom's country ham, served with a Kentucky cabbage and sausage hash.

Bacon-Pecan Crusted Catfish

Mississippi catfish fillet, encrusted with applewood smoked bacon and pecans. Served with turnip top greens hash.

Acadian Redfish and Citrus Sauce

Seared Acadian redfish, served with CMF soybeans, spinach, roasted red peppers, fennel and a citrus fumét sauce.

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 and Three Peppercorn Goat Cheese

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.

Buffalo Chicken Macaroni and Cheese

Our Nashville Hot! fried chicken, chopped and tossed with house-made bechamel sauce. Topped with blue cheese crumbles and house-made hot sauce.

Cal Fiorentina

Spinach and CMF roasted red peppers tossed with house-made bechémel sauce and Ig Vella young jack cheese, caramelized with Martelli Italian made pasta. Served with a wedge of deep fried Creamery Manchester cheese.

Vegetarian

Mac and Three (V)

Roadhouse macaroni and cheese, sautéed spinach, Anson Mills' grits topped with Cabot cheddar cheese and soybeans.

Grilled Carolina White Grits (V, GF)

Organic stone-ground grit cakes, heated on the wood fried 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.

Mushroom Farro Piccolo (V)

Anson Mills' farro piccolo, cooked like a risotto, with shiitake and crimini mushrooms, cream, white wine, and Sarvecchio parmesan cheese.

Cornman Farm's Soybeans and Roasted Red Peppers (Vegan, GF)

Soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs.

Meat And Three

*New York

10 ounces, boneless

*Ribeye

bone-in 16 ounces

*Top Sirloin

8 ounces

*Skirt Steak

6 ounces

*London Broil

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

*Chicken Fried Steak

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

*Half Chicken

Semi-boneless, Amish free-range

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 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 potatoes and sautéed spinach.

Marinated Ribeye

Boneless, rosemary-marinated 10oz. ribeye served with Delmonico potatoes and sautéed spinach.

Duck Confit and CMF Soybeans

Confit of duck leg and soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs. This dish contains nuts!

Chicken and Biscuits

Amish free range chicken and gravy, served with buttermilk biscuits.

Ribeye and Blue Cheese Sauce

10 ounce boneless ribeye, grilled over oak, served with caramelized onions and Salemville blue cheese sauce. Served with mashed potatoes and sautéed spinach.

*New York Steak Marchand de Vin

10 ounce dry-aged New York strip grilled over oak, served with mashed potatoes, sautéed spinach, and a rich, red wine redcution.

Cornbread Stuffed Pork Chop

CMF pork chop, stuffed with cornbread. Served with turnip top greens hash.

BBQ Meat

Pit-Smoked Spare Ribs

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

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 potatoes and bacon-braised greens. Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF), Alex's Red Rage Tomato BBQ Sauce, South Carolina Mustard BBQ Sauce (GF) or Southwest Green Tomato BBQ Sauce (GF).

Pit-Smoked BBQ Beef

Front quarter of beef, pit-smoked, and braised 'til tender, served with Alex's Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised greens.

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 Southwest green tomato BBQ sauce. Served with bacon-braised greens and mashed potatoes.

Weekly Blue Plate Specials

MONDAY *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.

TUESDAY Blue Plate Chili

Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

WEDNESDAY Mama's Meatloaf

Our Wednesday night blue plate - our special recipe meatloaf made with Cornman Farms' beef and pork, served with mashed potatoes and sauteed spinach.

THURSDAY Blue Plate BBQ

Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, BBQ free-range chicken wings, a side of greens and mashed potatoes.

SUNDAY Grillades and Grits

The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese.