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.


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.

Thai Coconut Curry Blue Hill Bay Mussels (GF)

Mussels sautéed with shallots, garlic, and bell peppers steamed in a white wine and coconut curry broth, garnished with cilantro and lime.

Fried Calamari

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

Red Pepper & Arugula Pesto Bruschetta (V)

Two slices of grilled Bakehouse sourdough - one topped with roasted red pepper macadamia nut pesto and the other with arugula pesto, both sprinkled with Sarvecchio parmesan cheese. This dish contains nuts!

Roasted Heirloom Red Peppers and Olive Oil (V)

Fire-roasted red peppers from Cornman Farms' with garlic and fresh herbs.


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.

Roasted Red Pepper Tortilla (GF)

Roasted red peppers with tomatoes, onions and celery finished with cilantro. Garnished with crispy tortilla strips and tomato and red pepper relish.


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.

Cornman Farms' Provencal Salad (V, GF)

Cornman Farms' spinach tossed with roasted peppers, capers and fresh basil, served with a Dijon 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.

Brie and Greens Salad (V)

Panko-crusted Michigan brie on CMF salad greens, red onions and roasted red pepper with cider balsamico vinaigrette.

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.

*Romesco Burger

Cornman Farm's pasture-raised beef, grilled over oak, topped with homemade romesco, 5 Spoke Creamery Tumbleweed cheese and local arugula. This dish contains nuts!

*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)

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.

Blueberry BBQ Chicken Sandwich

Pieces of pit-smoked free-range pasture-raised Amish chickens from Homer, MI served on a Bakehouse bun with blueberry BBQ sauce and pickles.


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)

Summer Ratatouille (V, GF)

Sauteéd Green Beans (GF)

With Arkansas peppered bacon and roasted red peppers.


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

Georges Bank Cod

caught in Maine, flakey and mild, best sautéed

Acadian Redfish

delicate filets, great blackened

Arctic Char

skin-on fillets with a firm pink-red flesh, great grilled


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.

Fish & Chips

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

Andouille Shrimp and Grits (GF)

Fresh Gulf shrimp sautéed with andouille sausage in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with Anson Mills' grits.


a mild flavored local favorite, great sautéed or broiled


A Provencale fish stew made with fresh fish, shrimp, clams, mussels, calamari, potatoes and fennel, served with rouille on toasted sourdough.

Acadian Redfish with Shrimp Veloute

Seared and served with a Carolina gold rice and zucchini cake.

Arctic Char with Romesco

Grilled over oak and topped with homemade romesco sauce, served over 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.

Mushroom and Red Pepper Pesto Mac (V)

Martelli pasta with local chantrelle 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!

3 Chili Mac

Roadhouse mac and cheese topped with 1, 2, and 3- alarm chili, topped with scallions.


Veg and Three (V)

Roadhouse macaroni and cheese, sautéed spinach, ratatouille and Anson Mills' farro piccolo with herbed cream and roasted red peppers.

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 Piccolo Risotto (V)

Anson Mill's farro piccolo, cooked like a risotto, with shiitake and crimini mushrooms, cream, and Sarvecchio parmesan.

Curried Cauliflower and Chick Peas

Cauliflower and chick peas simmered in a curry sauce, served with basmati rice and topped with almonds and cilantro.

Meat And Three

*Chicken Fried Steak

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

*New York

10 ounces, boneless


8 ounces

*London Broil

6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.


bone-in 16 ounces


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 Provençal Salad (GF)

10 oz ribeye, marinated in olive oil and rosemary, grilled over oak, sliced and served on Cornman Farms' spinach with roasted peppers, capers and fresh basil. Tossed with a dijon vinaigrette.

Tenderloin Chimichurri

Cornman Farms' 8 oz tenderloin grilled over oak and topped with chimichurri sauce, served with Tantre Farm roasted potatoes and sauteed spinach.

Masala Curried Goat

CMF goat braised in curry sauce, topped with mango chutney and served with Carolina Gold rice and sauteed spinach.

New York A La Mode (GF)

10 oz New York strip, grilled over oak, topped with poached oysters and demi-glace sauce. Served with roasted potatoes and sauteed spinach.

Guinea Fowl and Chantrelles (GF)

Pan seared and served with a Carolina gold rice and zucchini cake, topped with chantrelle mushrooms and a cherry wine sauce.

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

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.

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.


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.