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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.

Roasted Red Pepper Bruschetta

Roasted red peppers and fresh goat cheese on grilled sourdough with olive oil and fresh herbs.

Oysters Rockefeller

Four Malpeque oysters, topped with bacon, fennel, cream, spinach and Wisconsin Sarvecchio Parmesan cheese.

Creole BBQ Shrimp

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

Blue Hill Bay Mussels (GF)

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

Wisconsin Cheese Curds (V)

Sprecher's Pub Ale-battered Widmer's cheese curds served with a chili ranch sauce. Wisconsin's finest! **Wednesdays Only**

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, local asparagus, onion, celery in homemade chicken stock. 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. (GF)

Kale and Pinenut Salad (V, GF)

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

Warm Spinach & Local Mushroom Salad (V, GF)

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

Beet and Goat Cheese Salad (V, GF)

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

Cornman Shoot Salad (V, GF)

Cornman Farms' radish, corn and pea shoots tossed in a simple white wine vinaigrette.

Bacon and Blue Cheese Salad (GF)

Community Farms romaine lettuce, applewood smoked bacon, Salemville blue cheese, red onion, and balsamic vinaigrette.

Fried Lincoln Log Salad

Mixed greens, radish, roasted red peppers and red onions with a fried Zingerman's Creamery Lincoln Log crisp in a simple vinaigrette.

Burgers & Sandwiches

*Cornman Farms' Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll. 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

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.

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.

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!

Sauteed Spinach (V, GF)

Pepper & Corn Chow Chow (V, GF)

Carolina Gold Rice (V, GF)

Served with butter.

Fish

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Arctic Char

skin-on fillets with a firm pink-red flesh, great grilled

Rainbow Trout

locally raised in Jackson, great grilled

Blue Cod

from the north Atlantic, best broiled or sautéed

Acadian Redfish

delicate filets with crustacean flavor, great blackened

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.

Blackened Acadian Redfish

Fresh Acadian redfish rubbed with cajun seasoning and blackened. Served with Anson Mills' corn grits with cheddar and chow chow.

Brodetto-Italian Style Fish Stew

With scallops, shrimp, little neck clams, and fresh fish in a rich fumet broth served with Anson Mills' grits and grilled Zingerman's Bakehouse sourdough.

Blue Cod with Sauce Vierge

Fresh blue cod sauteed and topped with sauce vierge made from first-of-the-season Cornman Farms' tomatoes, fresh basil, capers, shallots, lemon and olive oil. Served with Carolina Gold rice and sauteed 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. 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

Guanciale, garlic, herbs, wine, cream, parmesan and egg tossed with our Martelli pasta, topped with Cornman Farms' corn shoots.

Vegetarian

Mac and Three (V)

Roadhouse macaroni & cheese, chow chow, sauteed spinach, and farro provencale.

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.

Farro Picollo Provencale (V)

Anson Mills' Farro Picollo cooked with Cornman Farms' roasted red peppers, green beans, capers, olives, fennel, leeks, white wine and herbs. Garnished with olive oil.

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

10 ounces, boneless

*Skirt Steak

6 ounces

*Tenderloin

8 ounces

*London Broil

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

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.

Third Coast Surf and Turf

5 oz Cornman Farms' New York strip and fresh rainbow trout grilled over oak and served with sauteed spinach and Roadhouse macaroni and cheese.

Cornman Farms' Marinated Ribeye (GF)

Cornman Farms' marinated ribeye with Anson Mills' soft white grits and sauteed spinach, topped with Zingerman's Creamery Chelsea.

Chicken Florentine Salad

Semi-boneless chicken breast, stuffed with spinach, bacon, fennel, cream and Sarvecchio parmesan. Served over arugula, spinach and red onion, drizzled with balsamic vinaigrette.

Mama's Meatloaf

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

Bbq Meat

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 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.

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.