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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.

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.

Buffalo Pork Rinds

Tossed in garlic salt and topped with housemade hot sauce. Add Salemville bleu cheese for $2.00.

Tapenade Bruschetta (V)

Olive and roasted tomato tapenade, olive oil and sea salt atop grilled Bakehouse sourdough bread.

Fried Pickled Tomatoes (V)

Cornman Farms' pickled green tomatoes, beer-battered and served with housemade buttermilk ranch dressing.

Oysters Rockefeller

Four Naked Cowboy oysters from Long Island, topped with bacon, fennel, cream, spinach and Wisconsin Stravecchio Parmesan cheese.

Garlic Butter Prawns (GF)

A half pound of Santa Barbara Ridgeback prawns, cooked in garlic and butter with fresh herbs and a lemon wedge.

Roasted Heirloom Tomatoes and Olive Oil (V, GF)

Slow roasted Cornman Farms' tomatoes with fresh thyme and garlic. To be enjoyed with our complimentary bread baskets. Add fresh

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. Add

Egg Rochambeau

Fried egg served on top of grilled sourdough with bearnaise sauce and marchand de vin sauce, made in house with lots of ham!

Country Fried Frog Legs

Buttermilk marinated and dredged in seasoned flour, with a side of herb mayo.

Hog Head Cheese

Boiled and pick Cornman Farms' hog, cooked with red peppers, onions, carrots and celery. Served with Zingerman's Bakehouse country wheat toast and herb mayo.

BBQ Wings

Fried wings with Alex's Red Rage barbeque, served celery sticks and blue cheese dressing.

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 Roasted Tomato & Tarragon Soup (V)

Cornman Farms' heirloom roasted tomatoes, cream, fresh tarragon, olive oil, onion and garlic garnished with fresh herbs.

Potato & Bacon

Potatoes and bacon cooked with onions, garlic, celery, chicken stock, and cream. Garnished with Cabot cheddar cheese and scallions.

Salads

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 Local Greens & Local Mushroom Salad (V, GF)

Fresh local greens 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)

Community Farms' arugula, applewood smoked bacon, Salemville blue cheese, red onion, Cornman Farms' roasted tomatoes and balsamic vinaigrette.

Beet and Goat Cheese Salad (V, GF)

Community Farms' arugula, beet, red onion and fresh goat cheese with red wine vinaigrette.

Noix de Jambon Salad (GF)

Housemade smoked and dry cured pepper ham, sliced paper thin then tossed with arugula, fennel, raisins, toasted almonds and red wine vinaigrette.

Grapefruit and Avocado Salad (V)

Fresh grapefruit segments and California avocados tossed with arugula, almonds and sesame vinaigrette.

Kale Salad

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

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

*5 Burger Super Sampler

Five mini-burgers topped with different cheesesa delicious way to try our many great American-made cheeses. Served with lettuce, onion, tomato and pickles.

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.

American Tuna Melt

Pole caught tuna from American Tuna in Oregon, mixed with capers, onion, celery, scallion, herbs and Zingerman's Creamery cream cheese on sourdough with Cabot cheddar cheese.

Sides

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 Spinach (V, GF)

Anson Mills Grits

Topped with Cabot cheddar

Pepper & Corn Chow Chow (V, GF)

Roasted Vegetables

carrots, watermelon radish, parsnips and turnips

Fish

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Loch Duart Salmon

sustainably farm-raised in Scotland, great grilled

Whitefish

caught in the Great Lakes, best sautéed or broiled.

Northern Pike

from the Great Lakes, best sauteéd

Rainbow Trout

freshwater favorites from the Carolinas, great grilled

Mahi Mahi

from the Hawaiian archipelago, dense and meaty, great grilled

Acadian Redfish

tail-on butterfly filets, great blackened

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

Andouille Shrimp & Grits

Andouille sausage, fresh shrimp, peppers, lemon juice, and Worcestershire sauce, served over Anson Mills' soft grits.

Blackened Northern Pike

Served with Cornman Farms' chow chow and Anson Mills' soft grits, topped with Cabot cheddar cheese.

Rainbow Trout Pontchartrain

Dredged in milk and flour then pan seared. Topped with lump crab meat and bearnaise sauce then served over Carolina gold rice and sauteed spinach.

Creole Bouillabaisse

Creole-style fish stew made with fresh fish, scallops, mussels ridgeback prawns and Cornman Farms' heirloom tomatoes, onion, celery, potatoes, creole seasoning and a hint of saffron. Served with grilled bread with red pepper mayonnaise.

Fish & Chips

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

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.

Andouille Macaroni

Roasted red peppers, bechamel sauce, cabot cheddar cheese, fresh goat cheese and housemade Andouille sausage with green onions and pasta.

Carbonara Macaroni

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

Vegetarian

Mac and Three (V)

Roadhouse macaroni & cheese, chow chow, sauteéd 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.

Farro Piccolo Risotto (V)

Anson Mill's Farro Piccolo sauteed with fresh herbs, white wine and local mushrooms. Cooked like a risotto and finished with cream and Sarvecchio Parmesan cheese.

Minnesota Wild Rice and Root Vegetables (V)

Really wild Minnesota wild rice cooked with local root vegetables, mushrooms, white wine, herbs and olive oil.

Meat And Three

Chicken Fried Steak*

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

*Ribeye

bone-in 16 ounces

*New York

10 ounces, boneless

*Top Sirloin

8 ounces

*Tenderloin

8 ounces

*Skirt Steak

6 ounces

*London Broil

8 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 spinach.

Ribeye Steak Salad (GF)

Rosemary marinated grilled boneless ribeye served thinly shredded Cornman Farms' kale, cherries and pinenuts with lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Beef Stroganoff

Tender sirloin steak braised with onions, garlic, mushrooms, white wine, beef broth, dijon mustard, cream and Hungarian paprika then tossed with Martelli pasta.

Turkey Mole Tostada

Pit-smoked turkey topped with mole rojo, soft jack cheese and cilantro over a tostada. Served with Carolina Gold rice and refried beans cooked with ham.

Top Sirloin Rochambeau

Dry aged 8 oz top sirloin, wood grilled and served on top of grilled sourdough with bearnaise sauce and marchand de vin sauce, made in house with lots of ham! Served with sauteed spinach.

Rabbit Ragu

Braised rabbit in a rich sauce of onions, carrots, celery, chicken stock and white wine. Tossed with Martelli pasta and topped with Sarvecchio cheese and fresh herbs.

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.