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.

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.

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, served with housemade spicy ketchup.

Soups

Ancho Beef Chuck Chili

Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.

Goat Posole

Pulled goat, hominy, celery, onion, sage and oregano. Garnished with roasted red pepper and heirloom tomato relish.

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 mixed local kale 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, fresh bell peppers, 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.

Pit-Smoked BBQ Pork Sandwich

Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse brioche bun with a side garnish of mustard cole slaw. Can be gluten-free, leave off the bun. Eastern North Carolina Vinegar BBQ (GF), Alex's Red Rage Tomato BBQ, South Carolina Mustard BBQ (GF)

Pit-Smoked BBQ Beef Sandwich

Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Pit-Smoked BBQ Chicken Sandwich

Hand-pulled 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 Roadhouse Farm, 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 Vegetables (V, GF)

Sautéed Green Beans (V, GF)

Fish

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Swordfish

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

Acadian Redfish

delicate filets, great blackened

George's Bank Haddock

flaky and mild, best broiled or sautéed

Rainbow Trout

caught in Clear Springs, Idaho, great grilled

Lake Trout

fresh from the Great Lakes, best sautéed or blackened

Whitefish

caught in the Great Lakes, best sautéed or broiled

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 & 3 Peppercorn Goat Cheese (V)

Fresh, handmade goat cheese sauce with roasted red peppers from Roadhouse Farm, béchamel, 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 spinach, and roasted 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.

Meat And Three

*New York

10 ounces, boneless

*Ribeye

bone-in 16 ounces

*Tenderloin

8 ounces

*Top Sirloin

8 ounces

*Skirt Steak

6 ounces

*Chicken Fried Steak

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

*London Broil 6 ounces

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

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 local potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Add a second breast for a $4 charge.

BBQ Meat

Pit-Smoked BBQ Pork (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.

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 a side garnish of yellow mustard coleslaw.

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.

Mozzarella Bruschetta

Hand pulled and house made mozzarella cheese topped with roasted red pepper and heirloom tomato relish and fresh herbs, served on top of grilled sourdough bread.

Harissa-Spiced Couscous (V)

With tomato, fresh herbs, pine nuts, and roasted squash.

Grilled Eggplant

Eggplant marinated in balsamic vinegar, olive oil, salt and pepper. Grilled over oak and topped with Mexican-style salsa verde. Served with Carolina Gold rice and sautéed spinach.

*Jalapeño Bacon Cheeseburger

Our Roadhouse burger, grilled over oak and topped with applewood smoked bacon, Hook's 7-year cheddar cheese, and pickled jalapeños from We the People Growers' Association. Served on a Bakehouse burger bun.

Haddock Meuniere

Sautéed in lemon, brown butter, and capers, served over mashed potatoes and sautéed spinach.

Blackened Redfish (GF)

Pan-seared, served with Anson Mills' grits and bacon-braised greens.

Spice-Crusted Halibut

Rubbed with cumin, hot and sweet paprika, then pan-seared. Served over harissa spiced couscous with tomato, fresh herbs, pine nuts, and roasted squash.

Pepper Crusted New York Strip (GF)

10 oz grilled New York Strip,with Epices de Cru Tellicherry black pepper and a rosemary red wine demi-glace. Served with mashed potatoes and roasted vegetables.

Grilled Ribeye and Salsa Verde

16 oz bone-in ribeye grilled over oak and topped with Mexican-style salsa verde. Served with roasted vegetables and mashed potatoes.

Blueberry BBQ Chicken (GF)

Amish free range chicken smoked on the pit over oak for 6 hours and then pulled off the bone, topped with housemade blueberry BBQ sauce. Served with Anson Mills' soft white grits and bacon-braised greens.