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.


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!

Fried Ribs

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

Black Pepper French Fries

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


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

Fried Brussels Sprouts

Fried brussels sprouts with a maple-bourbon sauce, applewood smoked bacon, Virginia peanuts, and Salemville blue cheese crumbles. This dish contains nuts!

Sardines and Crackers

Ortiz sardines served with saltines, Dijon, and cornichons. An homage to John Steinbeck and Cannery Row.


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


*Pitmaster Burger

Pasture-raised beef, grilled over oak. Topped with Cabot cheddar, pit-smoked pulled pork, and Red Rage BBQ sauce. 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

Shrimp and Grits

Wild-caught Del Pacifico shrimp with Creole spices, Andouille sausage, and bell peppers. Served with Anson Mills' grits, and garnished with scallions.

Blackened Tuna

Blackened yellowfin tuna over Jefferson red rice, with corn, peppers, and onions. Topped with micro scallions.

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.

Smoked Ribeye (GF)

Dry-aged smoked ribeye, topped with butter and served with sautéed spinach and mashed potatoes.

*New York Strip with Gorgonzola Butter (GF)

New York strip grilled over oak, then topped with a gorgonzola butter. Served with mashed potatoes and sautéed spinach.

Lincoln Ribeye

Dry-aged ribeye, grilled over oak, then topped with a Lincoln Log & herb compound butter. Served with mashed potatoes and roasted brussels sprouts. This dish contains pork!

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.

Felipe's Weekly Wine Pick

Patton Valley Pinot Noir 2014

Willamette Valley, OR

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: Mini Chocolate Eclair

from Zingerman's Bakehouse

Valentine's Menu $50 per person


Sherry Glazed Pork Belly (GF)

With caramelized shallots and sautéed spinach.

Hazelnut Romesco Bruschetta

With fresh arugula and marinated feta. Contains nuts.

Marinated Ribeye

With fennel gratin and demi-glace cream.


Butter Poached Halibut (GF)

With beurre rouge and caramelized Delicata squash.

Smoked Tomato Velouté

With parmesan sticks.


Choice of Entrée

Buttermilk Panna Cotta

With blueberry glaze. Contains gelatin.

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.