Our dinner menu is updated daily at 4:00 pm to include the evening's specials. Parties of 13 or more will be presented on one check.

Starters

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.

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.

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.

Fried Calamari

Calamari, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.

Soups

Ancho Beef Chuck Chili

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

Roadhouse Farm Rutabega

Bowl $9.00 Garnished with fresh herbs and a dash of Poirier's real cane syrup.

Blue Plate Chili

Lamb chili: lamb, corn, peppers, onions, celery, cilantro, tomato-brown butter, cumin, cinnamon, corriander, garlic, and chipotle chilies in beef stock. Served over Carolina Gold rice and garnished with cilantro. Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

Salads

Roadhouse Garden (V)

Mixed greens, carrots, cucumbers, roasted tomatoes and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)

*Classic Caesar

Whole leaf romaine lettuce from Roadhouse Farm, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)

Beet and Goat Cheese Salad

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

Warm Spinach & Mushroom Salad (V, GF)

Organic spinach sautéed with sartori goat cheese, mushrooms, shallots, garlic, fresh bell peppers, leeks and fennel in a brown butter vinaigrette.

Kale and Pinenut Salad

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

Burgers & Sandwiches

*Roadhouse Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun.

*Roadhouse 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.

New Mexico Black Bean & Hominy Burger (V)

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with fire-roasted New Mexico green chilies and avocado salad on a Bakehouse brioche bun.

Pit-Smoked BBQ Pork Sandwich

Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse brioche bun with a side garnish of mustard cole slaw. Can be gluten-free, leave off the bun. Eastern North Carolina Vinegar BBQ (GF), Alex's Red Rage Tomato BBQ, South Carolina Mustard BBQ (GF)

Pit-Smoked BBQ Beef Sandwich

Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Pit-Smoked BBQ Chicken Sandwich

Hand-pulled free-range pasture-raised Amish chickens from Homer, MI in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse brioche 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)

Collards from Roadhouse Farm, cooked with lots of bacon and house smoked ham hocks!

Anson Mills' Grits (V, GF)

Topped with Cabot cheddar.

Sautéed Spinach (V, GF)

Yellow Mustard Slaw (V)

Carolina Gold Rice (V, GF)

Roasted Vegetables V

Fish

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Rainbow Trout

locally raised in Michigan, great grilled

Skate Wing

firm and flaky and mildly sweet, best sautéed or broiled

Whitefish

caught in the Great Lakes, best sauteed or broiled.

Acadian Redfish

delicate filets, great blackened

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 pot likker (made with lots of bacon and ham hock). Served with Anson Mills' stone ground organic grits and bacon-braised greens.

Limeade Swordfish

Fresh Block Island Swordfish marinated in our housemade limeade, grilled over oak and served with Carolina Gold rice sautéed with bell peppers, onion and corn. Then topped with housemade avocado salad and a grilled lime.

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 bechamel, applewood bacon and our housemade Southern pimento cheese. Want it vegetarian? Remove the bacon!

Macaroni, Chicken, & Monterey Jack

Ig Vella's Monterey jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Martelli pasta.

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 & 3 Peppercorn Goat Cheese (V)

Fresh, handmade goat cheese sauce with roasted red peppers from Roadhouse Farm, béchamel, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.

Memphis Macaroni

Chef Alex's famous Memphis BBQ sauce, pulled pork, caramelized onions and applewood smoked bacon. Tossed with Martelli pasta and topped with Sarvecchio parmesan cheese and scallions. This macaroni does not contain any béchamel!

Vegetarian

Mac and Three (V)

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

Grilled Carolina White Grits (V, GF)

Organic stone-ground grit cakes, heated on the wood-fired grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers from Roadhouse Farm, fresh corn, and New Mexico green chilis, all sautéed with cider vinaigrette.

Meat And Three

*New York

10 ounces, boneless

*Tenderloin

8 ounces

* Top Sirloin

8 ounces

*Ribeye

bone-in 16 ounces

*Skirt Steak

6 ounces

London Broil

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.

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 local potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Add a second breast for a $4 charge.

BBQ Meat

Pit-Smoked BBQ Pork (Can be gluten-free)

Traditional whole-hog barbeque made with hogs delivered direct from a local 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).

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 from We the People Growers.

Roadhouse 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 tomato BBQ sauce. Served with bacon-braised greens from We the People Growers and mashed 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 a side garnish of yellow mustard coleslaw.

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 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.

Dinner Specials

Pear Salad (GF)

Mixed greens with fresh pears, walnuts, and Salemville bleu cheese, tossed in a creamy honey lavender vinaigrette. Topped with Zingerman's Cream Top Shop dried Bartlett pears.

Mussels and N'Duja (GF)

Bluehill Bay mussels, sautéed with spicy Sicilian N'duja sausage, roasted Roadhouse Farm tomatoes, and white wine.

Pesto Bruschetta (V)

Housemade basil pesto on Bakehouse sourdough bread. Topped with Sarvecchio parmesan cheese and fresh herbs.

Mushroom Farro Risotto (V)

Anson Mills' farro risotto, with local shiitake mushrooms and Sarvecchio parmesan cheese. Topped with fresh herbs.

Rainbow Trout Salad

Grilled rainbow trout over thinly shredded mixed kale. With dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Borscht-Poached Salmon (GF)

Scottish salmon that has been poached in Chef Afrim's borscht, made with beets, carrots, potatoes, and caraway. Served over mashed potatoes and topped with a lemon, horseradish, and dill sour cream.

Skate Wing Meuniere

Fresh skate wing floured and sautéed in brown butter with lemon, white wine, capers and garlic, served with Carolina Gold rice and sautéed spinach.

Blackened Redfish

Fresh Acadian Redfish coated with blackening seasoning and sauteed, served with organic Anson Mills' grits topped with Cabot cheddar cheese and housemade bacon braised greens.

*Ribeye and Caesar Salad

Grilled, marinated 10oz. boneless ribeye over whole leaf romaine lettuce from Roadhouse Farm, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free.

NOLA Surf n' Turf (GF)

Our 8 oz tenderloin grilled over oak and topped with NOLA BBQ shrimp, served with mashed potatoes and sautéed spinach.

NY Strip with Dijon Mustard Butter (GF)

Dry-aged 10 oz. New York Strip Steak, grilled over oak and served with roasted vegetables and mashed potatoes.

Nashville Hot! Fried Chicken

Battered free-range chicken, marinated and dipped in a spiced oil of cayenne, garlic, paprika and herbs. Deep-fried and served atop a slice of Bakehouse white bread, with hand-cut, twice-cooked fries, coleslaw, pickles and a shot of buttermilk to chase away the flames.