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.
Deep fried Brussels sprouts, topped with balsamic vinegar reduction from Sparrow Lane.
Breaded and fried risotto, served with spicy marinara sauce.
Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Épices de Cru.
What better way to enjoy your Bakehouse bread basket than with Hudson Vineyards new harvest olive oil. Soak up vibrant grassy, peppery flavors from Napa Valley!
Blue Hill Bay mussels sautéed with spicy Sicilian 'Nduja sausage, tomatoes, and white wine. Served with grilled sourdough bread. Our 'Nduja comes from 'Nduja Artisans in Illinois, winner of a 2018 Good Food Award!
Niman Ranch pork ribs smoked for nine hours then coated in seasoned flour and fried. Topped with Poirier's cane syrup.
4 Barnstable oysters, broiled with a mix of spinach, bacon, fennel, leeks and Sarvecchio parmesan cheese.
Arugula, local apples, Zingerman's Candy Co. cashew brittle, and barrel-aged feta cheese, all tossed in olive oil and balsamic vinegar. Yum! This dish contains nuts!
Macaroni & Cheese
Pasture-raised beef, grilled over oak. Topped with Ig Vella soft jack cheese and sautéed jalapeños tossed with Épice de Cru Tex-Mex spice. Served on a Bakehouse brioche bun.
Heirloom red rice from Anson Mills', with corn, peppers, and onions. Topped with fresh arugula, Sarvecchio parmesan, and herbs.
Local rainbow trout topped with a brown butter and caper sauce. Served with Carolina Gold rice and sautéed spinach.
Wood-fired grilled sardines, topped with gremolata. Served with Otto Filé polenta and sautéed spinach.
Grilled, marinated 10oz. boneless ribeye over thinly shredded mixed kale with dried cherries, pine nuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Dry aged New York strip, grilled over oak and topped with Hudson Vineyard's New Harvest Olio Nuovo 2018. Served with Tellicherry black pepper fries and sautéed spinach.
Dry-aged New York strip, grilled over oak and topped with Salemville blue cheese butter. Served with mashed potatoes and sautéed spinach.
Dry-aged New Tenderloin grilled over oak and smothered with NOLA-style BBQ shrimp. Served with Carolina Gold rice and sautéed spinach.
Braised venison shank, served over Otto Filé polenta and sautéed spinach. Topped with gremolata.
Carolina Gold rice topped with a rich gravy made from pork, mustard, and vinegar. Topped with crispy biscuit crumbs and our house hot sauce.
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, CA
6oz Glass $15.00
Roadhouse Samplin' Menu $40
Four smaller courses offering a taste of the best of what we do!
Two of our favorite macs, our classic Roadhouse and our Pimento Cheese and Bacon.
Thinly shredded mixed kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio cheese.
Pit-smoked pork, pit-smoked barbeque beef, Anson Mills' grits, and bacon-braised greens.
A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!
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.