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.


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.

Heirloom Roasted Tomato Mussels

Steamed Blue Hill Bay mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.

Red Pepper and Goat Cheese Bruschetta (V)

Cornman Farms' roasted red peppers and fresh goat cheese on grilled sourdough, topped with fresh herbs.

Vermont Feta Skillet

Vermont feta baked with local ramp pesto and served with grilled sourdough. This dish contains nuts!

Buffalo Pork Rinds

Tossed in garlic salt and topped with housemade hot sauce. Add Salemville bleu cheese for $2.00. Can be made gluten free.

Fried Clam Strips

Cape Cod clam strips marinated in buttermilk and spices then floured and fried. Served with tartar sauce and lemon.

Smoked Whitefish Dip

House smoked whitefish mixed with Zingerman's Creamery cream cheese, red onion, capers, lemon and herbs. Served with bagel crisps.

Roasted Heirloom Tomatoes and Olive Oil (V)

Slow-roasted tomatoes from Cornman Farms' with fresh thyme and garlic.

Roasted Heirloom Red Peppers and Olive Oil (V, GF)

Slow roasted Cornman Farms' red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets.


Ancho Beef Chuck Chili (GF)

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

Three Little Pigs and Beans

Pit smoked pork and applewood smoked bacon in a rich savory pork stock, with pinto beans and chili peppers.

Potato Leek Soup (V)

Potatoes and leeks cooked with onions, garlic, celery, vegetable stock and cream. Garnished with scallions.


Roadhouse Garden (V)

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

Warm Spinach & Local Mushroom Salad (V, GF)

Fresh local spinach sautéed with aged goat cheese, local mushrooms, roasted Cornman Farms' roasted red peppers, leeks and fennel in a brown butter vinaigrette.

Bacon and Blue Cheese Salad (GF)

Arugula, applewood smoked bacon, Salemville blue cheese, red onion, roasted tomatoes and balsamic vinaigrette.

Kale Salad (V, GF)

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

Beet and Goat Cheese Salad (V, GF)

Arugula, beet, red onion and fresh goat cheese with red wine vinaigrette.

Burgers & Sandwiches

*Cornman Farms' 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).

*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)

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 avocado salad and fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.

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.

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)

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.


Roadhouse Mashed Local Potatoes (V, GF)

Hand-Cut Fries (V)

Side-o'-Mac-n-Cheese (V)

Bacon-Braised Greens (GF)

Cooked with lots of bacon and house smoked ham hocks!

Carolina Gold Rice (V, GF)

Sauteed Local Spinach (V, GF)

Anson Mills Grits

Topped with Cabot cheddar

Pepper & Corn Chow Chow (V, GF)

Roasted Vegetables (GF)

Local parsnips, carrots, rutabega.

Farro Piccolo Risotto

Cooked like risotto with white wine and mushrooms, topped with Sarvecchio parmesan.


Loch Duart Salmon

sustainably farm-raised in Scotland, great grilled


caught in the Great Lakes, best sautéed or broiled

Rainbow Trout

locally raised in Jackson, great grilled

Lake Trout

fresh from the Great Lakes, best sauteed or blackened


a mild flavored local favorite, great sautéed or broiled

Georges Bank Haddock

flaky and mild, best broiled or sautéed

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Blue Cod

from the north Atlantic, best broiled or sautéed

White Bass

meaty and full flavored, best grilled

Acadian Redfish

delicate filets with crustacean flavor, great blackened

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 Mill's grits, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.

Fish & Chips

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

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 Anson Mill's soft white grits and bacon-braised greens.

Blackened Acadian Redfish

Served with Anson Mills' white corn grits and Cornman Farms' chow chow.

Rainbow Trout Meuniere

Flour dredged rainbow trout finished with capers, butter and lemon juice. Served with Carolina gold rice and sauteed spinach.

Grilled Rainbow Trout and Hollandaise

Local rainbow trout grilled over hardwood, topped with housemade hollandaise and served with mashed potatoes 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. Rustichella pasta caramelized with applewood smoked bacon and our housemade Southern pimento cheese with Martelli pasta. 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. Garnished with corn shoots.

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.

Marieke Gouda Mac

Marieke gouda and local ramps caramelized with our housemade bechemel and Martelli pasta.

Carbonara Macaroni

House cured guanciale, garlic, herbs, wine, cream, parmesan and egg tossed with our Martelli pasta.


Mac and Three (V)

Roadhouse macaroni & cheese, pepper and corn chow chow, sautéed local spinach and roasted vegetables.

Grilled Carolina White Grits (V, GF)

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

Spring Farro Piccolo (V)

Anson Mills' farro piccolo sautéed with local mushrooms, white wine, and ramp pesto simmered together and finished with Sarvecchio cheese. This dish contains nuts!

Meat And Three

Chicken Fried Steak*

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


bone-in 16 ounces

*Top Sirloin

8 ounces

*New York Strip

boneless, 10 ounces


8 ounces

*London Broil

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

*Skirt Steak

6 ounces


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.

Ribeye Steak Salad (GF)

Rosemary marinated grilled boneless ribeye served atop thinly shredded kale, pinenuts and dried cherries with lemon, extra virgin olive oil and Sarvecchio cheese.

New York Bacon and Blue

Boneless New York steak topped with Neuske's applewood bacon and Asher blue cheese. Served with farro piccolo risotto and sauteed spinach.

Grillades and Grits

The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mill's grits and topped with Cabot cheddar cheese.

Bbq Meat

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 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.

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 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.

White Turkey BBQ (GF)

Pulled pit-smoked turkey topped with white BBQ sauce, served with mashed local potatoes and bacon-braised greens.