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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.

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 Wisconsin 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, 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.

Steamed Blue Hill Bay Mussels (GF)

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

Oysters Rockefeller

Louisiana oysters broiled with applewood smoked bacon, spinach and parmesan.

Fried Calamari

Calamari, lightly dusted in seasoned flour and fried. Served with Roadhouse tartar sauce and lemon.

Grilled Allium Duo (GF)

Grilled walking onions and green garlic with red pepper and macademia nut pesto. This dish contains nuts!

Michigan Asparagus (V, GF)

Grilled over hardwood, topped with olive oil and Sarvecchio parmesan cheese.

Red Pepper Bruschetta (V)

Bakehouse sourdough grilled and topped with roasted red pepper macadamia nut pesto. This dish contains nuts!

Southwest Tuna Tartare

Yellowfin tuna dressed with a cilantro lime vinaigrette, served with avocado, radish sprouts and tortilla chips.

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 (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 and celery in homemade chicken stock. Garnished with fresh herbs and olive oil.

Roasted Red Pepper Tortilla (GF)

Roasted red peppers with tomatoes, onions and celery finished with cilantro. Garnished with crispy tortilla strips and black bean salsa.

Salads

Roadhouse Garden (V)

Mixed greens, red onion, carrots, cucumbers, radish sprouts, 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)

Warm Spinach & Mushroom Salad (V, GF)

CMF spinach sauteed with Sartori aged goat cheese, roasted red peppers, local mushrooms, leeks and fennel in a brown butter vinaigrette.

Beet and Goat Cheese Salad (V, GF)

Cornman Farms' mixed greens, beets, red onion and Zingerman's Creamery fresh goat cheese with red wine vinaigrette.

Kale and Pinenut Salad (V, GF)

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

Asparagus Salad (V, GF)

Michigan asparagus with morel mushrooms and morel vinaigrette and Sarvecchio parmesan cheese.

Burgers & Sandwiches

*Cornman Farms' Burger

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

New Mexico Black Bean & Hominy Burger (V)

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

Poutine Burger

CMF pasture rasied beef, grilled over oak and served open-face on toasted Bakehouse sourdough bread. Layered with fries, Wisconsin cheese curds, smothered with beef gravy and topped with scallions.

*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) 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 topped with Alex's Red Rage Tomato BBQ Sauce on a Bakehouse 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!

Anson Mills' Grits (V, GF)

Topped with Cabot cheddar.

Sauteed Spinach (V, GF)

Yellow Mustard Slaw (V)

Carolina Gold Rice (V, GF)

Grilled Local Asparagus (V, GF)

Fish

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Canadian Steelhead Trout

Mild, delicate and a little sweet, best grilled

Whitefish

caught in the Great Lakes, best sautéed or broiled

Yellowfin Tuna

the Lesser Antilles' finest, best seared to medium

Georges Bank Cod

flaky and mild, best broiled or sautéed

Walleye

a mild flavored local favorite, great 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.

Fish & Chips

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

Canadian Steelhead and Kale Salad (GF)

Fresh Canadian steelhead, grilled and served on thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Creole Bouillabaisse

Creole-style fish stew made with fresh fish, Gulf shrimp, mussels, and Tantre Farms' potatoes, creole seasoning and a hint of saffron; with grilled sourdough bread with rouille.

Cajun Bronzed Whitefish

Fresh whitefish, bronzed and served with maque choux and Carolina Gold rice.

Seared Scallops with Olive Salad (GF)

Sauteed fresh scallops with spicy olive salad and Carolina Gold rice.

Tuna with Spring Fennel Salad (GF)

Seared yellowfin tuna on a bed of Cornman Farms' mixed greens with red onions and a vinaigrette of bronze sweet fennel, roasted red peppers and green olives.

Salmon with Red Pepper Pesto (GF)

Fresh salmon, grilled over hardwood and topped with roasted red pepper and macadamia nut pesto. 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. 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 & 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.

Blackened Beef Tip Mac

CMF steak tips and roasted red peppers with Creole spice, housemade bechamel, Ig Vella soft jack cheese with Martelli pasta and scallions.

Shiitake and Red Pepper Pesto Mac (V)

Martelli pasta with Tantre Farms' shiitake mushrooms, roasted red pepper macadamia nut pesto, olive oil, Sarvecchio parmesan cheese and fresh herbs. This macaroni does not contain any bechamel! This dish contains nuts!

Vegetarian

Veg and Three (V)

Roadhouse macaroni and cheese, sautéed spinach, grilled asparagus and Anson Mills' soft grits with cheddar.

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, fresh corn and New Mexico green chiles, all sautéed with cider vinaigrette. Garnished with corn shoots.

Farro with Mushrooms (V)

Anson Mills' farro piccolo, with local shiitake mushrooms, roasted red peppers, ramp greens, white wine, fresh herbs, shallots and Sarvecchio parmesan cheese.

Meat And Three

*Chicken Fried Steak

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

*New York

10 ounces, boneless

*Ribeye

bone-in, 16 ounces

*Tenderloin

8 ounces

*Top Sirloin

8 ounces

London Broil

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

*Skirt Steak

6 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.

*Salisbury Steak

Pasture-raised hamburger with a mushroom bordelaise, served with mashed potatoes and sautéed spinach.

Ribeye and Spring Fennel Salad (GF)

10 oz ribeye, marinated in olive oil and rosemary and served on Cornman Farms' mixed greens with red onions and a vinaigrette of bronze sweet fennel, roasted red peppers and green olives.

Top Sirloin with Morel Mushroom Demi-Glace

8oz top sirloin steak topped with a morel demi-glace and served with mashed potatoes and grilled asparagus.c

Bronzed Half Chicken

Semi-boneless Amish free-range chicken with bronzing spice, served with maque choux and Carolina gold rice.

New York Strip au Poivre

Epices de Cru Eight-pepper crusted 10 oz New York strip steak, grilled over oak and topped with demi-glace, served with mashed potatoes and grilled asparagus.

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.

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. Served with bacon- braised greens and mashed potatoes.

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 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 potatoes and bacon-braised greens.

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.