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.


Fried Brussels Sprouts (V)

Deep fried Brussels sprouts, topped with balsamic vinegar reduction from Sparrow Lane.

Arancini (V)

Breaded and fried risotto, served with spicy marinara sauce.

Curry Sweet Potato Fries (V)

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

Olive Oil Shots

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!

Mussels and 'Nduja

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!

Fried Ribs

Niman Ranch pork ribs smoked for nine hours then coated in seasoned flour and fried. Topped with Poirier's cane syrup.

Oyster Rockefeller

4 Barnstable oysters, broiled with a mix of spinach, bacon, fennel, leeks and Sarvecchio parmesan cheese.


Apple and Cashew Brittle Salad (V)

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


*Jalapeño Burger

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.

Vegetarian Entrées

Jefferson Red Rice (V, GF)

Heirloom red rice from Anson Mills', with corn, peppers, and onions. Topped with fresh arugula, Sarvecchio parmesan, and herbs.

Fish Entrées

Rainbow Trout Meuniere

Local rainbow trout topped with a brown butter and caper sauce. Served with Carolina Gold rice and sautéed spinach.

Grilled Sardines

Wood-fired grilled sardines, topped with gremolata. Served with Otto Filé polenta and sautéed spinach.

Meat Entrées

*Ribeye and Kale Salad

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.

Cal Fiorentina

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.

New York and Blue

Dry-aged New York strip, grilled over oak and topped with Salemville blue cheese butter. Served with mashed potatoes and sautéed spinach.

Creole Surf 'N' Turf

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

Venison Osso Bucco

Braised venison shank, served over Otto Filé polenta and sautéed spinach. Topped with gremolata.

South Carolina BBQ Hash

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

Jamieson Ranch Vineyards 2015 Double Lariat Cabernet Sauvignon

Napa Valley, CA

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 (GF)

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

Dessert: Mini Chocolate Éclair

A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!

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.


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.