*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.

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.


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.

Blue Hill Bay Heirloom Tomato Mussels (GF)

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

Roasted Tomato Bruschetta

Roasted heirloom tomatoes on grilled sourdough with olive oil and fresh herbs.

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. Add housemade mozzarella for $2.50

Whitefish Dip

Smoked whitefish dip served with bagel crisps.

Sweet Tea Wings

Amish chicken wings marinated with sweet tea, garlic and black pepper. Breaded and fried with a seasoned blend of flour and cornmeal.

Broiled Bone Marrow

Served with fresh lemon, sea salt, herbs, and grilled sourdough bread.


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.

Cream of Celery

Made with Cornman Farms' celery, onion, chicken stock, white wine and cream. Garnished with celery leaves and olive oil.


Roadhouse Garden (V)

Mixed greens, red onion, carrots, cucumbers, 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)

Beet and Goat Cheese Salad (V, GF)

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

Warm Spinach & Mushroom Salad (V, GF)

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

Bibb and Blue Cheese Salad

CMF Bibb lettuce dressed with red wine vinaigrette. Topped with blue cheese, red onions, dried cherries and walnuts.

Kale and Pinenut Salad (V, GF)

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

Mozzarella and Roasted Pepper Salad

Housemade fresh mozzarella, roasted peppers, pine nuts, fennel seeds, and Sarvecchio parmesan cheese on arugula with lemon and extra virgin olive oil.

Burgers & Sandwiches

*Cornman Farms' Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse 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 burger bun with lettuce, onion, tomato and pickles. Can be gluten-free, leave off the bread. (GF)

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.

The Italia Burger

A pasture-raised Cornman Farms' burger topped with housemade mozzarella cheese, arugula, carmelized onions and CMF roasted tomatoes on a Bakehouse bun.

*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)

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 in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse onion roll.


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)


Georges Bank Sea Scallops

sweet, nutty, great sautéed

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Rainbow Trout

locally raised in Jackson, great grilled

Georges Bank Haddock

flaky and mild, best broiled or sautéed


from the Great Lakes, light and delicate, perfect cornmeal fried!


firm and meaty, great grilled

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.

Swordfish with Pineapple Salsa

Fresh swordfish, grilled over hardwood, topped with pineapple salsa and served with Carolina gold rice and sauteed spinach.

Lardo-Wrapped Scallops (GF)

Housemade lardo-wrapped scallops a la plancha served with otto file polenta and piperade.

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.

Mushroom Mac (V)

Martelli pasta tossed with garlic, olive oil, white wine, shallots and local shiitake mushrooms, topped with Sarvecchio parmesan cheese. This macaroni does not contain any bechamel!

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.


Mac and Three (V)

Roadhouse macaroni and cheese, sauteed spinach, roasted vegetables and grilled hen-of-the-woods mushrooms.

Grilled Carolina White Grits (V, GF)

Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar, caramelized onions, fresh corn and fire-roasted New Mexico green chilies, all sautéed with cider vinaigrette.

Farro Piccolo Risotto (V)

Anson Mills' farro piccolo sautéed with fresh herbs, white wine and wild mushrooms. Cooked like a risotto and finished with cream and Sarvecchio parmesan cheese.

Hen of the Woods and Polenta (Vegan)

Local Hen in the Woods mushrooms, grilled over oak and served with otto file polenta and sauteed spinach.

Meat And Three

*Chicken Fried Steak

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

*New York

10 ounces, boneless

*Top Sirloin

8 ounces


bone-in 16 ounces

*London Broil

6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.


8 ounces

Skirt Steak

6 ounces


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.

Steak and Spinach Salad

10 oz boneless ribeye, marinated in olive oil and rosemary, served on spinach with fresh mushrooms, hardboiled egg, red onion and warm bacon vinaigrette.

Lemon Marinated Half-Chicken

Semi-boneless Amish chicken, grilled over hardwood and served with tarragon aioli, Carolina Gold rice and roasted vegetables.

New York Strip with Local Mushrooms

10 oz boneless NY strip topped with a local mushroom demi-glace and served with grilled hen-of-the-woods mushrooms and Carolina Gold rice.

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.