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 N'Duja (GF)

Bluehill Bay mussels sautéed with spicy Sicilian N'duja sausage, roasted Roadhouse Farm tomatoes, and white wine.

Fettunta col Cavalo Nero (V)

Grilled Bakehouse Rustic Italian bread topped with Olio Nuovo and black kale.


Warm Cabbage and Chorizo Salad

Shredded cabbage sautéed with housemade chorizo, apples, garlic, and caramelized onion. Served with crispy fried tortilla strips.

Macaroni and Cheese

Burgers and Sandwiches

*Mushroom Swiss Burger

Pasture-raised beef, dry-aged, grilled over oak and topped with local shiitake mushrooms and baby Swiss cheese. Served on a Bakehouse brioche bun.

Vegetarian Entrées

Mushroom Farro Risotto (V)

Anson Mills' farro risotto, with local shiitake mushrooms and Sarvecchio parmesan cheese. Topped with fresh herbs.

Polpette de Ricotta di Antonietta

Hand-made ricotta dumplings in tomato basil sauce, served with sautéed spinach.

Cacio e Pepe (V)

Spaghetti with Romano cheese, Tellicherry black pepper, and Olio Nuovo.

Fish Entrées

Bordetto Abruzzese

Abruzzo style fish stew, with chef's selection of fresh fish and shrimp in a tomato basil sauce. Served with grilled Bakehouse Rustic Italian bread.

Branzino Meuniere

Fresh from the Mediterranean with capers, brown butter, white wine, lemon, garlic, and shallots. Served with Carolina Gold rice and sautéed spinach.

Meat Entrées

*Ribeye and Caesar Salad

Grilled, marinated 10oz. boneless ribeye over whole leaf romaine lettuce from Roadhouse Farm, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free.

Surf N' Turf

Grilled New York strip, crusted with crab meat and broiled to a golden brown. Served with mashed potatoes and sautéed spinach.

Steak Mushroom Farro Risotto

Cubed, dry-aged steak with Anson Mills' organic farro, cooked risotto style with cream and white wine. Tossed with local shiitake mushrooms and Sarvecchio parmesan cheese and topped with fresh herbs.

Weekly Blue Plate Specials

MONDAY *Burger Blue Plate Special

Try a Cornman Farms' 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.