Our dinner menu is updated daily at 4:00 pm to include the evenings 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.

*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.

Chili & Cheddar Fries

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

Roadhouse Corn Dogs

All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.

Onion Rings (V)

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

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.

Fried Calamari

Calamari, marinated in seasoned buttermilk, floured and 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.

Soups

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.

Pork Posole (GF)

Pulled pork, hominy, celery, onion, sage and oregano. Garnished with cilantro, onion and lime.

Salads

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 Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)

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

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

Warm Spinach & Mushroom Salad (V, GF)

CMF spinach sautéed with Sartori goat cheddar cheese, mushrooms, roasted Cornman Farms' red peppers, leeks and fennel in a brown butter vinaigrette.

Burgers & Sandwiches

*Cornman Farms' Burger

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

New Mexico Black Bean & Hominy Burger

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.

*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 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)

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 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)

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)

CMF Roasted Vegetables (V, GF)

Fish

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

Blue Cod

from the north Atlantic, best broiled or sautéed

Whitefish

caught in the Great Lakes, 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.

Creole Pot Likker Fish Stew (GF)

Creole-seasoned fresh fish and scallops sautéed with pot likker (made with lots of bacon and ham hock) and served with Anson Mills' stone ground organic grits and bacon-braised greens.

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.

Memphis Mac

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 bechamel!

Vegetarian

Mac and Three (V)

Roadhouse macaroni and cheese, sautéed spinach, Anson Mills' white grits, and our really wild wild rice.

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, white wine and Sarvecchio parmesan cheese & fresh herbs.

Meat And Three

*New York

10 ounces, boneless

*Ribeye

bone-in 16 ounces

*Tenderloin

8 ounces

*Top Sirloin

8 ounces

*Skirt Steak

6 ounces

*London Broil

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

Half Chicken

Semi-boneless, Amish free-range

*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 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.

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).

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 Red Rage 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.

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

Newsom's Country Ham Board

Newsom's aged country ham, Creamery Chelsea cheese, and pickled ramps. Served with bagel chips.

Red Pepper & Goat Cheese Bruschetta

Two pieces of grilled Bakehouse sourdough, topped with Creamery fresh goat cheese, olive oil, fresh herbs and roasted red peppers.

Cheese Curds (V)

Beer-battered Kenny's Farmhouse white cheddar cheese curds served with a chili ranch sauce. **Wednesdays Only**

Cabrito Sandwich

CMF goat smoked for four hours, topped with drippings sauce and cilantro chutney, served on a Bakehouse brioche bun.

Cherry-Pistachio Farro Salad

Anson Mills' farro, dried cherries, and pistachio's tossed with arugula and a citrus-ginger vinegarette, topped with cilantro and mint.

Really Wild Wild Rice Roast (Vegan, GF)

Hand-harvested in Minnesota, with dried cranberries, CMF roasted vegetables, chives and mint.

*24/7 Burger

CMF pasture-raised beef, grilled over oak, served on a Bakehouse brioche bun with Hook's 7-year cheddar and applewood smoked bacon.

Salmon and Ramp Butter (GF)

Salmon seared in housemade ramp butter, served over a bed of our Really Wild Wild Rice- wild rice with with dried cranberries, CMF roasted vegetables, chives and mint.

Rainbow Trout Meuniere

Rainbow Trout floured and sautéed in butter with capers and herbs, served with Carolina Gold rice and sautéed spinach.

Seafood Gumbo

Shucked oysters, shrimp, and scallops cooked with okra and vegetables in a rich shrimp stock broth. Served with Carolina Gold rice and garnished with filé powder.

Ribeye & Kale Salad

Grilled, marinated 10oz. boneless ribeye over thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Fennel-Rubbed New York Strip

Grilled 10oz New York strip steak with organic couscous, dried apricots, and almonds.

Tenderloin (GF)

Grilled tenderloin with housemade ramp butter, mashed potatoes and sautéed spinach.