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Starters

Real Chesapeake Bay Crab Cakes

Traditional recipe with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices, served with Roadhouse tartar sauce.

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.

Chili & Cheddar Fries

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

Poutine

A very 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.

CMF Heirloom Tomato and Pesto Bruschetta

Fresh heirloom tomatoes from Cornman Farms' and basil pesto on grilled sourdough. This dish contains nuts!

Fried Calamari

Calamari, marinated in seasoned buttermilk, dredged in flour and fried. Served with tartar sauce and lemon.

Creole BBQ Shrimp

Fresh shrimp sauteed in Worcestershire sauce, garlic, lemon, red and green bell peppers, fresh herbs and butter. Served with grilled sourdough and scallions.

Soups

Ancho Beef Chuck Chili (GF)

Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.

Clam Chowder

New England-style chowder made with Nueske's applewood smoked bacon, onion, celery, herbs and cream.

Roadhouse Gazpacho (V)

bowl $9.00 Made with Cornman Farms' heirloom tomatoes,Cornman Farms' Hungarian hot wax peppers, onion, fresh herbs, Zingerman's Bakehouse bread and olive oil.

Blue Plate Chili

Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

Salads

Roadhouse Garden (V)

Mixed greens, red onion, carrots, cucumbers, corn shoots 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.

Warm Spinach & Local Mushroom Salad (V, GF)

Fresh local spinach sautéed with Sartori aged goat cheese, wild mushrooms, leeks and fennel in a brown butter vinaigrette.

Beet and Goat Cheese Salad (V, GF)

Arugula, beets, red onion and Zingerman's Creamery fresh goat cheese with red wine vinaigrette.

Panzanella Salad (V)

Cornman Farms' heirloom tomatoes, house-made fresh mozzarella cheese and Bakehouse sourdough bread tossed in a caper, basil and garlic balsmaic vinaigrette.

Caprese Salad (V, GF)

Cornman Farms' heirloom tomatoes, house-made fresh mozzarella cheese and fresh basil drizzled with olive oil, salt and pepper.

Watermelon and Feta Salad (V, GF)

Fresh watermelon, Vermont feta cheese served over arugula dressed with cider balsamico and garnished with mint.

Burgers & Sandwiches

*Cornman Farms' Burger

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

*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 onion roll. Served with mustard cole slaw. Can be gluten-free, leave off the onion roll. (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 in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse onion roll.

Sides

Roadhouse Mashed Local 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)

Pepper & Corn Chow Chow (V, GF)

Carolina Gold Rice (V, GF)

Served with butter.

Succotash (V)

Summer squash, corn, green beans, lots of butter and summer savory.

CMF Heirloom Tomatoes (V, GF)

Fish

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Whitefish

caught in the Great Lakes, best sautéed or broiled

Blue Cod

from the north Atlantic, best broiled or sautéed

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, mussels, and scallops sauteed with potlikker (made with lots of bacon and ham hock) and served over Anson Mills' soft white grits and bacon-braised greens.

Blackened Salmon (GF)

Creole spiced blackened Scottish salmon served with Anson Mills' grits and Cornman Farms' chow chow.

Crab Stuffed Whitefish

Fresh whitefish topped with Maryland jumbo lump crab salad and served with roasted carrots and sautéed chard and beet 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 Arkansas peppered 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.

Basil Pesto and Wild Mushroom Mac

Martelli pasta tossed with basil pesto and local shiitake, chanterelle and hen of the woods mushrooms, topped with Sarvecchio parmesan. This macaroni does not contain any bechamel! It does contain pine nuts though!

Vegetarian

Mac and Three (V)

Roadhouse macaroni & cheese, chow chow, roasted carrots and calabacitas.

Grilled Carolina White Grits (V, GF)

Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar, caramelized onions, fresh corn and fire-roasted New Mexico green chilies, all sautéed with cider vinaigrette.

Basil Pesto and Wild Mushroom Farro (V)

Anson Mills' Farro Picollo cooked with basil pesto and local shiitake, chanterelle and hen of the woods mushrooms, topped with Sarvecchio parmesan. This dish contains pine nuts!

Local Shiitake Risotto (V, GF)

Arborio rice with local shiitake mushrooms, white wine, mushroom stock and Sarvecchio parmesan, topped with grilled garlic scapes.

Meat And Three

*Chicken Fried Steak

*Ribeye

bone-in 16 ounces

*Top Sirloin

8 ounces

*New York

10 ounces, boneless

*Tenderloin

8 ounces

*Skirt Steak

6 ounces

*London Broil 6 ounces

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

Meat

Buttermilk-Fried Chicken

Amish free-range chicken dipped in a black pepper-spiced buttermilk batter then deep fried. Served with mashed local 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 local potatoes and sauteed local spinach.

Lemon Marinated Grilled Chicken (GF)

Half of a free-range Amish chicken, marinated and grilled over hardwood and served with succotash.

Ribeye and Spinach Salad

10 oz boneless ribeye, marinated in olive oil and rosemary, served on spinach with fresh mushrooms, hardboiled egg, red onion and warm bacon vinaigrette.

CMF Ribeye with Heirloom Tomato and Bacon Sauce (GF)

Woodgrilled bone-in ribeye topped with Salemville blue cheese and Cornman Farms' heirloom tomato and bacon sauce. Served with succotash and mashed potatoes.

Nashville Hot! Fried Chicken

White or dark meat dressed in our own cayenne pepper sauce, served atop a slice of Bakehouse white bread, with hand-cut, twice-cooked fries, coleslaw, pickles and a shot of buttermilk to chase away the flames. ****Tuesdays Only!!***

Bbq Meat

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 green tomato BBQ. Served with bacon- braised greens and mashed local potatoes.

Pit-Smoked Spare Ribs

Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local 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 local 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 local potatoes and bacon-braised greens.

Texas Cabrito

Pit smoked CMF goat, served with drippings BBQ sauce, Carolina gold rice and green chili calabacitas.