Every Thursday, Head Chef Bob Bennett and his team create dinner specials for the Roadhouse menu. Every dish is designed to highlight artisanal ingredients that are in season, and to reflect really great, regional flavors. The availability of the specials may be limited and is subject to change.
A delicious snack to start off your meal!
Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.
Blue Hill Bay mussels sautéed with spicy Sicilian 'Nduja sausage, fresh tomatoes, and white wine. Our 'Nduja comes from 'Nduja Artisans in Illinois, winner of a 2018 Good Food Award!
Local farm radishes paoched in Kerrygold butter. Topped with fresh herbs, and served with grilled Bakehouse sourdough.
Michigan asparagus broiled with Newsom's country ham. Topped with shaved Pecorino cheese, cracked Tellicherry black pepper, and olive oil.
Niman Ranch pork ribs, smoked for nine hours then coated in seasoned flour and fried. Topped with Poirer's cane syrup
Potato pierogi tossed in Van Natter Farms' arugula and chrysanthemum pesto. Topped with Pecorino cheese.
Baby bok choy, mixed greens, Anson Mills' toasted blue barley, farm-fresh strawberries, red onion, and slivered almonds with cider balsamico.
Macaroni & Cheese
Pasture-raised beef, dry-aged, grilled over oak, topped with pineapple slaw and herb aioli. Served on a Bakehouse brioche bun with lettuce, onion, tomato and pickles.
Anson Mills' blue barley sautéed with a mix of local greens, mushrooms, watermelon radishes, onions, and roasted poblano peppers. Garnished with Hudson Valley olive oil and fresh herbs.
Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Fresh salmon steamed over bacon-braised collard greens, rainbow chard and kale from Out Front Farms. Served over Carolina Gold rice topped with a tomato and saffron sauce
Grilled, marinated 10oz. boneless ribeye over whole leaf romaine lettuce, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free.
Dry-aged steak bites tossed with house Cajun spice blend, Roadhouse-grown walking onions, bell pepper, cream, and Martelli pasta, topped with Sarvecchio parmesan cheese and fresh herbs.
Georges Banks scallops, served with our 18-hour smoked Eastern North Carolina BBQ pork. With braised mustard greens and Carolina Gold rice.
Boneless 10oz ribeye steak grilled over oak. Topped with broiled cherry tomatoes and a buttermilk and blue cheese cream sauce. Served with sautéed local greens and mashed potatoes.
Dry-aged NY strip steak grilled over oak and topped with Hudson Valley Vineyards extra virgin olive oil from California. Served with sautéed spinach and mashed potatoes.
Two Texas style hot links grilled over oak, and served with bacon-braised greens and mashed potatoes.
Felipe's Weekly Wine Pick
If you're eating something good, that's great! But if you are eating and drinking something good, that's even better. Each week, our talented chefs prepare menu specials, and our talented wine specialist, Felipe Diaz, selects a featured wine to pair with our specials. Did you know that our all of our wine bottles are 30% off in-house on Tuesdays, and 30% off to-go all day every day!
Napa Valley, California
6oz Glass $14.00
Weekly Blue Plate Specials
Try a 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.
Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, BBQ free-range chicken wings, a side of greens and mashed potatoes.
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.