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.

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.

Onion Rings (V)

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

Steamed Blue Hill Bay Mussels (GF)

With white wine, tomatoes, lemon, shallots, 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 heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice and fresh herbs.

Beef and Vegetable

Pasture-raised beef with carrots, celery, potatoes, tomatoes, onions, garlic and beef stock.

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)

Kale and Pinenut Salad

Thinly shredded Russian red kale from We the People Growers. With dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

*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, roasted red peppers from Roadhouse Farm, leeks and fennel in a brown butter vinaigrette.

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.

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

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)

Collards from We the People Growers, cooked with lots of bacon and house smoked ham hocks!

Anson Mills' Grits (V, GF)

Topped with Cabot cheddar.

Yellow Mustard Slaw (V)

Carolina Gold Rice (V, GF)

Roasted Summer Squash (V, GF)

Sautéed Roadhouse Farm Greens (V, GF)

Swiss chard and beet greens

Sautéed Local Green & Wax Beans

Fish

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Bluefish

full-flavored fish with lots of healthful oils, great grilled

Swordfish

from Block Island, the best we've had, great grilled

Yellowfin Tuna

the Lesser Antilles' finest, best seared to medium

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 sea 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 from We the People Growers.

Fish 'n' Chips

Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.

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!

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 chiles and fresh cilantro in our housemade bechamel sauce caramelized with Martelli pasta.

Macaroni and Three Peppercorn Goat Cheese

Fresh, handmade goat cheese sauce with roasted red peppers from Roadhouse Farm, bechamel, 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, Anson Mills' grits topped with Cabot Cheddar cheese, sautéed Roadhouse Farm Swiss chard, and farro piccolo with summer vegetables.

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.

Farro Piccolo (V)

Farro piccolo sautéed with summer vegetables and white wine, topped with fresh herbs.

Meat And Three

*New York

10 ounces, boneless

*Ribeye

bone-in 16 ounces

*Tenderloin

8 ounces

*Skirt Steak

6 ounces

*London Broil

6 ounces 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.

*Top Sirloin

8 ounces

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.

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 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.

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

Black Pepper French Fries

Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.

Fried Calamari

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

Green Beans & N'Duja

Local green and wax beans sautéed with spicy n'duja, tomatoes, garlic, and shallots, topped with pine nuts.

Harrisa-Spiced Turnips

Tantre Farms turnips roasted and tossed in a Harissa sauce.

Summer Cucumber Salad (V, GF)

Cucumbers from Ann Arbor Community Farms, grape tomatoes and fresh basil tossed with a lemon-garlic vinaigrette. Served with Creamery goat cheese.

Mississippi Comeback Burger

Pasture raised beef,with Hook's 7 year cheddar cheese, fried onions and housemade comeback sauce on a Bakehouse brioche bun.

BBQ Bluefish

Grilled bluefish topped with Alex's Red Rage, served with bacon braised greens and Anson Mills' soft grits topped with Cabot cheddar cheese.

Blackened Swordfish

Served with bacon-braised kale and Anson Mills' soft grits topped with Cabot cheddar cheese.

Seared Pepper-Crusted Tuna

Fresh yellowfin tuna crusted in Épices de Cru Tellicherry black pepper, served with roasted summer squash and lemon couscous.

Moroccan Couscous (V)

Lemon-herb couscous served with roasted carrots and harissa.

*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.

Crab-Crusted New York Strip

10 oz Boneless New York Strip steak topped with jumbo lump Maryland crab and broiled, served with roasted summer squash and mashed potatoes

Ribeye & Dijon Butter

16oz. grilled bone-in ribeye steak topped with dijon mustard butter and served over roasted summer squash and mashed potatoes.

King Salmon Rockefeller

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

Lake Trout and Kale Salad

Grilled lake trout over thinly shredded kale from We the People Growers. With dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Curry-Mint Lamb

Roadhouse Farm's curry roasted lamb shank dressed with a mint glaze. Served with lemon couscous and Roadhouse Farm mixed greens.

Seafood Scampi

A selection of fresh seafood sautéed with butter, white wine, garlic, shallots, and herbs, tossed with Martelli pasta.