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Starters

*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. Additional Crab Cake $6.25 each

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.

Poutine

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.

Chili & Cheddar Fries

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

Onion Rings (V)

Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, and served with housemade spicy ketchup.

Steamed Blue Hill Bay Mussels (GF)

With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.

Fried Calamari

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

Duo of Bruschetta (V)

Bakehouse sourdough grilled and topped with roasted red pepper macadamia nut pesto and a second piece of grilled sourdough topped with arugula pesto. Yum! This dish contains nuts!

Whitefish Dip

Smoked whitefish with Zingerman's Creamery cream cheese and herbs, served with bagel crisps.

Roasted Heirloom Red Peppers and Olive Oil (V)

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

Soups

Ancho Beef Chuck Chili (GF)

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

Roasted Tomato Soup (Vegan, GF)

Made with roasted Cornman Farms' heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice and fresh herbs.

Pork Posole (GF)

Pork, hominy, celery, onion, sage and oregano in pork broth. Garnished with cilantro, onion and lime.

Salads

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.

Beet and Goat Cheese Salad (V, GF)

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

Kale and Pinenut Salad (V, GF)

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

Bacon and Spinach Salad (GF)

Fresh spinach, tossed with warm bacon vinaigrette, red onion, fresh crimini mushrooms and chopped hardboiled egg.

Bitter Salad

Chopped romaine and ramp greens with pickled ramp root and celery with a horseradish beet 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.

Kentucky Derby Burger

Cornman Farms' pasture-raised beef topped with Kenny's Cheese blue gouda and Newsom's ham. Can be gluten-free, leave off the bread. (GF)

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)

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 topped with Alex's Red Rage Tomato BBQ Sauce on a Bakehouse bun.

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)

Yellow Mustard Slaw (V)

Carolina Gold Rice (V, GF)

Tsimmes (V, GF)

Roasted Vegetables (V, GF)

Roasted Potatoes (V, GF)

Scalloped Sunchokes (V, GF)

Fish

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Whitefish

caught in the Great Lakes, best sautéed or broiled

Swordfish

firm and meaty, great grilled

Georges Bank Haddock

flaky and mild, best broiled or sautéed

Acadian Redfish

delicate filets, 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 Mills' grits and cheese, 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.

Sauteed Whitefish with Olive Salad (GF)

Sauteed fresh whitefish with spicy olive salad and Carolina Gold rice.

Spicy Sephardic Salmon with Red Sauce

With red sauce made with hot peppers and CMF roasted tomatoes, served with Carolina Gold rice and sauteed spinach.

Swordfish with Red Pepper Pesto (GF)

Fresh swordfish grilled over oak, with housemade red pepper macadamia nut pesto, scalloped sunchokes and sauteed spinach. This dish contains nuts!

Blackened Acadian Redfish

Served with Anson Mills' soft white grits, topped with roasted red pepper and carmelized onion piperade.

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.

Shiitake and Red Pepper Pesto Mac (V)

Martelli pasta with Tantre Farms' shiitake 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!

Vegetarian

Veg and Three (V)

Cornman Farms' roasted vegetables, sautéed spinach, tsimmes and Anson Mills' soft grits with cheddar.

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 Provençale (Vegan)

Anson Mills' farro piccolo, with roasted red peppers, white wine, capers, olives and fresh fennel.

Southwestern Tsimmes (GF, Vegan)

Sea Island sweet potatoes, Cornman Farms carrots, fire-roasted New Mexico green chiles, apricots, orange juice, cilantro and pine nuts, with saffron and rosemary.

Meat And Three

*Chicken Fried Steak

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

*New York

10 ounces, boneless

*Ribeye

bone-in, 16 ounces

*Tenderloin

8 ounces

*Skirt Steak

6 ounces

*Top Sirloin

8 ounces

London Broil

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

Half Chicken

Semi-boneless, Amish free-range

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 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 mushroom bordelaise, mashed local potatoes and sautéed spinach.

Ribeye Strip and Bacon Spinach Salad (GF)

10oz ribeye, marinated in olive oil and rosemary, fresh spinach, tossed with warm bacon vinaigrette, red onion, fresh crimini mushrooms and chopped hardboiled egg.

New York Strip with Shiitake Mushroom Demi-Glace

10oz New York strip steak topped with a local shiitake demi-glace and served with local roasted potatoes and sauteed spinach.

Braised Lamb (GF)

Cornman Farms lamb braised with rosemary, potatoes, honey and saffron, served with sautéed spinach.

Osso Bucco "Pastrami"

CMF beef shank, cured, seasoned and smoked, served with sauerkraut, beet and horseradish relish, and roasted local potatoes.

London Broil and Sunchokes

Marinated flank steak, served with scalloped sunchokes and sauteed spinach.

Bbq Meat

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.

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.

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 local 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.