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.

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.

Chili & Cheddar Fries

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

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.

Steamed Blue Hill Bay Mussels (GF)

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

Arugula Pesto and Roasted Red Pepper Bruschetta

Grilled Bakehouse sourdough topped with arugula pesto and roasted red peppers, finished with Sarvecchio parmesan cheese and extra virgin olive oil. This dish contains nuts!

Fried Calamari

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

Chili & Cheddar Fries

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

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

Pork, hominy, celery, onion, sage and oregano in pork broth. 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 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 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)

Spinach sautéed with 2-year aged cheddar cheese, mushrooms, roasted Cornman Farms' red peppers, leeks and fennel in a brown butter vinaigrette.

Soybean and Walnut Salad (V, GF)

Spinach and soybeans, with pomegranate seeds, roasted red pepper and toasted walnuts, tossed in a walnut sage 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 (V)

Our hominy is made from CMF Jimmy Red corn, which gives this burger amazing texture and flavor. 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.

*Andouille Cajun Burger

Cornman Farms' pasture-raised beef, dry-aged, seared with Cajun spice and topped with Andouille sausage and soft jack on a Bakehouse brioche bun.

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 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)

Carrots and Marrow Squash

Fish

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Rainbow Trout

locally raised in Jackson, great grilled

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Georges Bank Haddock

flaky and mild, best broiled or sautéed

Walleye

a mild flavored local favorite, great sautéed or broiled

Whitefish

caught in the Great Lakes, best sautéed or broiled

Mahi Mahi

from the Hawaiian archipelago, dense and meaty, great grilled

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.

Sicilian Fish Stew

Calamari, mussels, shrimp, and fresh fish in a spicy tomato broth with grilled sourdough and fennel aioli.

Salmon Rockefeller

Scottish salmon broiled with applewood smoked bacon, cream, fennel, leeks, spinach and Sarvecchio parmesan cheese, served with mashed potatoes.

Maine Lobster Pot Pie

Served in puff pastry with chervil & radish sprouts.

Bronzed Whitefish

Fresh whitefish seared with bronzing spice served with bacon-braised greens and Anson Mills' soft grits.

Mahi Mahi With Arugula Pesto

Grilled mahi mahi served with arugula pesto served atop soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs.

Redfish & Lobster Stew

Seared Acadian redfish and lobster stew served with 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.

Cal Fiorentina

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

Andouille Macaroni

Roasted red peppers, béchamel sauce, Cabot cheddar cheese, fresh goat cheese and housemade Andouille sausage with green onions and pasta.

Vegetarian

Mac and Three (V)

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

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.

Cornman Farm's Soybeans and Roasted Red Peppers (Vegan, GF)

Soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs.

Meat And Three

*New York

10 ounces, boneless

*Ribeye

bone-in 16 ounces

*Tenderloin

8 ounces

*Top Sirloin

8 ounces

*Chicken Fried Steak

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

*Half Chicken

Semi-boneless, Amish free-range

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.

Barbeque Half Chicken

Semi-boneless Amish free-range chicken, grilled over oak, topped with Alex's Red Rage and served with mashed potatoes and bacon braised greens.

Marinated Ribeye

Boneless, rosemary-marinated 10oz. ribeye served with Delmonico potatoes and sautéed spinach.

Montreal Steak Poutine

Montreal spice rubbed sirloin steak grilled over oak, with cheese curds, beef gravy, and scallions. Served with hand-cut, twice-cooked French fries.

Yucatan Style Lamb

CMF lamb braised with annatto and tamarind, with sweet potato tortillas and plantains.

Filet Mignon

Wood-fire grilled, served with a risotto crab cake and a local shiitake mushroom demi-glace.

Chicken Parmesan

Breaded Amish chicken breast served with fresh mozzarella, parmesan-polenta cake, and marinara.

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.

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.