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.
Gulf shrimp sautéed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough bread and garnished with scallions.
Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.
Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Épices de Cru.
Calamari, lightly dusted and fried. Served with Roadhouse tartar sauce.
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!
Poached blue cod, served with onions, shaved radish, and carrots.
Served with hard boiled eggs, a touch of Tabasco, and matzo crackers.
Local carrots roasted, then topped with toasted pistachios and a cider vinaigrette. Served over arugula.
Macaroni & Cheese
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.
Spiced Atlantic salmon, topped with cucumber raita. Served with mashed potatoes and sautéed spinach.
Rainbow Trout topped with a brown butter and caper sauce. Served with Carolina Gold rice and sautéed spinach.
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.
8oz top sirloin, grilled, blackened, and topped with blue cheese. Served with a vegetable hash.
Dry-aged tenderloin grilled over oak and smothered with NOLA-style BBQ shrimp. Served with Carolina Gold rice and sautéed spinach.
Braised with dried fruit, Marash chili, and a rich beef stock. Served with sautéed spinach and Carolina Gold rice.
Two chicken thighs, roasted with apricots and currants. Served with herbed hand-rolled couscous and arugula. (GF)
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!
6oz. Glass $13.00
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 collard greens.
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.