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.


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.

Fried Calamari

Calamari marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.

Fried Green Tomatoes (V)

Green tomatoes from Green Things Farm, marinated in buttermilk and coated in cornmeal and fried. Topped with housemade ranch dressing, house hot sauce and scallions. Get 'em while they last!


Market Pear and Cashew Brittle Salad (V)

Arugula, local pears, Zingerman's Candy Company cashew brittle, and barrel-aged feta cheese all tossed in olive oil and balsamic vinegar. Yum! *This dish contains nuts!

Macaroni & Cheese


*Comeback Burger

Pasture-raised beef, dry-aged, grilled over oak, topped with Cabot cheddar cheese, applewood smoked bacon, and Mississippi comeback sauce. Served on a Bakehouse brioche bun.

Vegetarian Entrées

Fall Farro Piccolo (V)

Anson Mills' farro piccolo sautéed with local kale, roasted sweet potatoes, and topped with dried cherries. Garnished with olive oil and fresh herbs.

Fish Entrées

Crab-Stuffed Rainbow Trout

Local rainbow trout, topped with Maryland blue crab salad. Served with Carolina Gold rice and sautéed spinach.

'Nduja Mussels and Fries

Blue Hill Bay mussels sautéed with spicy Sicilian 'Nduja sausage, tomatoes, and white wine. Served with our twice-cooked French fries. Our 'Nduja comes from 'Nduja Artisans in Illinois, winner of a 2018 Good Food Award!

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.

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.

Bacon and Blue Smoked Ribeye

Smoked, dry-aged ribeye, topped with heirloom tomatoes, applewood smoked bacon, and blue cheese crumble. Served with mashed potatoes and sautéed spinach.

Ginger Braised Short Ribs

Pasture raised short ribs, braised in a ginger, sesame seed, and heirloom tomato broth. Served with local green beans and Carolina Gold rice.

Creole-Spiced New York Steak

Dry-aged New York strip, grilled over oak. Served with a Parmigiano Reggiano and fennel risotto and sautéed spinach.

We the People Stuffed Peppers

Carmen peppers from We the People Growers Association, stuffed with ricotta and spinach. Served over Carolina Gold rice with an heirloom tomato and mortadella sauce.

Salisbury Steak

Pasture-raised beef patty, topped with a Bordelaise and mushroom sauce. Served with mashed potatoes and sautéed spinach.

Felipe's Weekly Wine Pick

Hedges Family Estates Red Mountain Cabernet Blend 2013

Red Mountain, WA

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.