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.

Appetizers

NOLA BBQ Shrimp

Gulf shrimp sautéed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough bread and garnished with scallions.

Black Pepper French Fries

Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.

Curry Sweet Potato Fries (V)

Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Épices de Cru.

Fried Calamari

Calamari, lightly dusted and fried. Served with Roadhouse tartar sauce.

Mussels and 'Nduja (GF)

Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine. Our 'Nduja comes from 'Nduja Artisans in Illinois, winner of a 2018 Good Food Award!

Gefilte Fish (GF)

Poached blue cod, served with onions, shaved radish, and carrots.

Chopped Liver

Served with hard boiled eggs, a touch of Tabasco, and matzo crackers.

Salads

Carrot and Pistachio Salad (V,GF)

Local carrots roasted, then topped with toasted pistachios and a cider vinaigrette. Served over arugula.

Macaroni & Cheese

Cajun Steak Pasta

Dry-aged steak bites tossed with house Cajun spice blend, green onions, bell peppers, cream, and Martelli pasta, topped with Sarvecchio parmesan cheese and fresh herbs.

Burgers

Vegetarian Entrées

Fish Entrées

Spiced Salmon and Cucumber Raita (GF)

Spiced Atlantic salmon, topped with cucumber raita. Served with mashed potatoes and sautéed spinach.

Rainbow Trout Meuniere

Rainbow Trout topped with a brown butter and caper sauce. Served with Carolina Gold rice and sautéed spinach.

Meat Entrées

*Ribeye and Caesar Salad

Grilled, marinated 10oz. boneless ribeye over whole leaf romaine lettuce, really good Caesar dressing with raw egg and anchovies, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free.

*Black and Blue Sirloin

8oz top sirloin, grilled, blackened, and topped with blue cheese. Served with a vegetable hash.

Creole Surf 'N' Turf

Dry-aged tenderloin grilled over oak and smothered with NOLA-style BBQ shrimp. Served with Carolina Gold rice and sautéed spinach.

Sephardic Short Ribs

Braised with dried fruit, Marash chili, and a rich beef stock. Served with sautéed spinach and Carolina Gold rice.

Apricot and Currant Chicken (GF)

Two chicken thighs, roasted with apricots and currants. Served with herbed hand-rolled couscous and arugula. (GF)

Felipe's Weekly Wine Pick

Laurentide Winery Sauvignon Blanc

Leelanau, Mi

Roadhouse Samplin' Menu $40

Appetizer: Dynamic Duo Mac & Cheese

Two of our favorite macs, our classic Roadhouse and our Pimento Cheese and Bacon.

Salad: Kale and Pinenut Salad (V, GF)

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

Entrée: BBQ Sampler Plate

Pit-smoked pork, pit-smoked barbeque beef, Anson Mills' grits, and bacon-braised collard greens.

Dessert: Zingerman's Creamery Cardamom Gelato

One scoop

Weekly Blue Plate Specials

MONDAY *Burger Blue Plate Special

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.

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 sautéed 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.