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.

Chili & Cheddar Fries

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

Onion Rings (V)

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


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.

Steamed Blue Hill Bay Mussels (GF)

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

Mushroom Quesadilla (V, GF)

Sauteed wild mushrooms, caramelized onions, and New Mexico green chilies with Ig Vella soft jack cheese, served on corn tortillas. Served with New Mexico green chili salsa and avocado salad.

Bone Marrow

Broiled CMF beef bone with lemon, fresh herbs and grilled sourdough.

Apple, Honey & Cheddar Board

Honeycrisp apples with Cabot cheddar cheese and Community Farms' honeycomb.

Fried Brussels Sprouts (V)

Deep fried Brussels sprouts with balsamic syrup.

Fried Clam Strips

Fresh clams, floured and flash fried. Served with Roadhouse tartar sauce.

Roasted Heirloom Red Peppers and Olive Oil (V)

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


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.

Turkey & Wild Rice Soup (GF)

Made with roasted turkey, really wild wild rice, carrots, celery and turkey stock.


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)

Warm Spinach & Mushroom Salad (V, GF)

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

Beet and Goat Cheese Salad

Fresh mixed greens, beets, red onion, and 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.

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 bun with lettuce, onion, tomato and pickles. Can be gluten-free, leave off the bread. (GF)

Fire Roasted Chili Burger

Pasture-raised beef, dry-aged, grilled over oak, with Creamery goat cheese and fire roasted New Mexico green chilies. Served on a Bakehouse bun with lettuce, onion, tomato and pickles.

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.

Five Burger Super Sampler

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


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)

Roasted Vegetables (V, GF)

Fried Brussels Sprouts (V)

Topped with balsamic reduction.


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

Mahi Mahi

from the Hawaiian archipelago, dense and meaty, great grilled

Georges Bank Haddock

flaky and mild, best broiled or sautéed


caught in the Great Lakes, best sautéed or broiled

Skate Wing

firm and flaky and mildly sweet, best sautéed or broiled

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.

Creole Pot Likker Fish Stew (GF)

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.

Skatewing and Heirloom Tomato Caper Sauce

Seared skatewing with an heirloom tomato, caper, and tarragon sauce served with Carolina Gold rice and roasted vegetables.

Rainbow Trout and Really Wild Wild Rice

Rainbow trout dredged in Espice de Cru seasoned flour and pan seared, served with really wild wild rice, fumet broth, and CMF roasted vegetables.

Coffee Spiced Grilled Salmon

Loch Duart salmon grilled with Zingerman's Spicy Coffee spice rub and served with roasted vegetables and mashed potatoes

Blackened Mahi Mahi

Fresh mahi mahi seared with cajun spice, served with bacon pinto beans and carolina gold rice.

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 housemade bechamel sauce. Topped with blue cheese crumbles and housemade hot sauce.


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


Veg and Three (V)

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

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, and Sarvecchio parmesan.

Jimmy Red Grits Skillet (V, GF)

A skillet of Anson Mills' Jimmy Red grits topped with Cabot cheddar cheese and served with CMF roasted vegetables and grilled sourdough.

Really Wild Wild Rice Roast (V, GF)

Hand harvested in Minnesota, with dried cherries, CMF roasted vegetables, candied orange and balsamico reduction.

Meat And Three

*New York

10 ounces, boneless


8 ounces


bone-in 16 ounces

*Half Chicken

Semi-boneless, Amish free-range

*Chicken Fried Steak

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

*Top Sirloin

8 ounces

*London Broil

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


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.

Tenderloin and Espagnole Rouge

8 ounce CMF tenderloin grilled to order over oak with espagnole rouge sauce, topped with a crsipy fried onion ring. Served with spinach and mashed potatoes.

Yucatán Lamb Pibil

CMF lamb braised in banana leaves and pomegranate molasses, served with black beans, rices and plantanos.

New York and Marrow

10oz New York strip steak, grilled to order over oak with CMF roasted vegetables, mashed potatoes, and roasted bone marrow topped with fresh herbs. Served with a side of grilled sourdough.

Turkey à la King

Slow roasted Amish turkey, CMF roasted red peppers, peas, and creamy gravy with mashed potatoes.

Green Chili Salsa Chicken

Semi-boneless Amish chicken grilled over oak with bacon pinto beans and New Mexico green chili salsa.

Beef Stew

CMF beef, carrots and potatoes, braised together into a hearty stew.

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.


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.