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Starters

Real Chesapeake Bay Crab Cakes

Traditional recipe 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.

Poutine

A very 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.

Spring Pea Bruschetta (V)

Spring pea puree on grilled sourdough with olive oil and 2 year parmesan.

Blue Hill Bay Mussels (GF)

Steamed Blue Hill Bay mussels in white wine, lemon juice, shallots, diced tomatoes and fresh herbs.

Creole BBQ Gulf Shrimp

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

Soft Shell Crab

Flour fried and served with grilled asparagus and creole remoulade.

Fried Clam Strips

Cape Cod clam strips marinated in buttermilk and spices then floured and fried. Served with house-made tartar sauce and lemon.

Roasted Heirloom Red Peppers and Olive Oil (V, GF)

Slow roasted Cornman Farms' red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets.

Soups

Ancho Beef Chuck Chili (GF)

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

Cream of Asparagus

Cream, asparagus, onion, celery, chicken stock with lemon and truffle oil. Garnished with fresh herbs.

Sweet Potato and Roasted Red Pepper (Vegan, GF)

Sweet potato, roasted red peppers, coconut milk, ginger, chipotle chilies, onion and brown sugar. Garnished with real maple syrup and cilantro.

Salads

Roadhouse Garden (V)

Mixed greens, corn shoots, red onion, carrots, cucumbers, radish sprouts, corn shoots 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.

Warm Spinach & Local Mushroom Salad (V, GF)

Fresh local spinach sautéed with Cypress Grove Purple Haze, local mushrooms, roasted Cornman Farms' roasted red peppers, leeks and fennel in a brown butter vinaigrette.

Bacon and Blue Cheese Salad (GF)

Arugula, applewood smoked bacon, Salemville blue cheese, red onion, and balsamic vinaigrette.

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 (V, GF)

Arugula, beet, red onion and fresh goat cheese with red wine vinaigrette.

Local Asparagus Salad (V)

Fresh asparagus with local shiitake mushrooms in a French tarragon vinaigrette, served over arugula.

Burgers & Sandwiches

*Cornman Farms' Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll with lettuce, onion, tomato and pickles. 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 onion roll 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, cilantro and onions.Topped with avocado salad and fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.

*5 Burger Super Sampler

Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses, served with lettuce, onion, tomato and pickles.

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.

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)

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.

Flounder Po'Boy

Cornmeal-fried flounder topped with shredded lettuce, pepper-tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse.

Sides

Roadhouse Mashed Local Potatoes (V, GF)

Hand-Cut Fries (V)

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 Local Spinach (V, GF)

Pepper & Corn Chow Chow (V, GF)

Root Vegetable Kimchi (V, GF)

Grilled Local Asparagus (V, GF)

Carolina Gold Rice (V, GF)

Served with butter.

Dirty Rice

Carolina gold rice with creole spices and pork sausage.

Berber Cous Cous

With cilantro, almonds, pinenuts, and apricots.

Fish

Loch Duart Salmon

sustainably farm-raised in Scotland, great grilled

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Whitefish

caught in the Great Lakes, best sautéed or broiled

Alaskan Halibut

delicate and mild, best sautéed or broiled

Mahi Mahi

from the Hawaiian archipelago, dense and meaty, great grilled

Red Snapper

soft medium flakes and mild flavors that linger, best sautéed

Georges Bank Haddock

flaky and mild, best broiled or sautéed

Grouper

firm and meaty with a medium flavor, stands up well to the grill

Lake Trout

fresh from the Great Lakes, best sauteed or blackened

Tilefish

light, flaky flesh with a delicately sweet flavor

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.

Fish & Chips

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

Blackened Red Snapper (GF)

Served with Anson Mills' grits and Cornman Farms' chow chow.

Creole Etoufee

Gulf shrimp, fresh crab meat and peppered ham in a creole sauce, served with Carolina gold rice.

Bouillabaisse

Creole-style fish stew made with fresh fish, mussels, redskin potatoes and Cornman Farms' heirloom tomaotes, creole seasoning and a hint of saffron. Served with grilled bread with rouille.

Soft Shell Crab

Flour fried and served with dirty rice, sauteed spinach and a side of creole remoulade.

Bacon Fish Pie

Fresh fish and bacon cooked in bechamel with herbs and white wine. Topped with mashed potatoes and Cabot cheddar cheese and baked.

Alaskan Halibut

Sauteed Alaskan halibut topped with our tarragon veloute, served with Carolina gold rice and grilled asparagus.

Soft Shell Crabs

Flour fried and served with dirty rice, sauteed spinach and a side of creole remoulade.

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. Rustichella pasta caramelized with applewood smoked bacon and our housemade Southern pimento cheese with Martelli pasta. 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. Garnished with corn shoots.

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

House cured guanciale, garlic, herbs, wine, cream, parmesan and egg tossed with our Martelli pasta.

Green Garlic Pesto Mac (V)

Martelli pasta tossed with local mushrooms and green garlic pesto. This dish contains nuts!

Vegetarian

Mac and Three (V)

Roadhouse macaroni & cheese, root vegetable kimchi, sautéed local spinach and grilled asparagus.

Grilled Carolina White Grits (V, GF)

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

Green Garlic Pesto and Asparagus Farro Piccolo (V)

Local asparagus and green garlic pesto sautéed with farro piccolo, white wine and olive oil, topped with parmesan. This dish contains nuts!

Meat And Three

Chicken Fried Steak*

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

*Ribeye

bone-in 16 ounces

*Top Sirloin

8 ounces

*New York Strip

boneless, 10 ounces

*Tenderloin

8 ounces

*London Broil

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

Lamb Chops

Meat

Buttermilk-Fried Chicken

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 sauteed local spinach.

Ribeye Steak Salad (GF)

Rosemary marinated grilled boneless ribeye served atop thinly shredded kale, pinenuts and dried cherries with lemon, extra virgin olive oil and Sarvecchio cheese.

Grilled Tunis Lamb Chops

Served with berber cous cous with almonds, pinenuts, and apricots.

Beef Osso Bucco Bourguignon

Braised in red wine with mire poix, foraged pheasantback and local shiitake mushrooms. Served with mashed potatoes.

Carne Asada Nachos

Spiced and grilled flank steak, served with black beans, pico de gallo, soft jack and avocado salad over corn tortilla chips.

Grillades and Grits

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

Bbq Meat

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 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.

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.

White Turkey BBQ (GF)

Pulled pit-smoked turkey topped with white BBQ sauce, served with mashed local potatoes and bacon-braised greens.