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.

Appetizers

Zingerman's Candy Company Sweet Chili Peanuts

A delicious snack to start off your meal!

Black Pepper French Fries

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

Mussels and 'Nduja (GF)

Blue Hill Bay mussels sautéed with spicy Sicilian 'Nduja sausage, fresh tomatoes, and white wine. Our 'Nduja comes from 'Nduja Artisans in Illinois, winner of a 2018 Good Food Award!

Butter Poached Radishes (V)

Local farm radishes paoched in Kerrygold butter. Topped with fresh herbs, and served with grilled Bakehouse sourdough.

Summer Asparagus

Michigan asparagus broiled with Newsom's country ham. Topped with shaved Pecorino cheese, cracked Tellicherry black pepper, and olive oil.

Fried Ribs

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

Farmer's Market Pesto Pierogi (V)

Potato pierogi tossed in Van Natter Farms' arugula and chrysanthemum pesto. Topped with Pecorino cheese.

Salads

Blue Barley Salad (V)

Baby bok choy, mixed greens, Anson Mills' toasted blue barley, farm-fresh strawberries, red onion, and slivered almonds with cider balsamico.

Macaroni & Cheese

Burgers

*Hawaii Burger

Pasture-raised beef, dry-aged, grilled over oak, topped with pineapple slaw and herb aioli. Served on a Bakehouse brioche bun with lettuce, onion, tomato and pickles.

Vegetarian Entrées

Mushrooms & Blue Barley (V)

Anson Mills' blue barley sautéed with a mix of local greens, mushrooms, watermelon radishes, onions, and roasted poblano peppers. Garnished with Hudson Valley olive oil and fresh herbs.

Fish Entrées

Fish & Chips

Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.

Steamed Salmon and Saffron Tomato Sauce

Fresh salmon steamed over bacon-braised collard greens, rainbow chard and kale from Out Front Farms. Served over Carolina Gold rice topped with a tomato and saffron sauce

Meat Entrées

*Ribeye and Caesar Salad

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

Cajun Steak Pasta

Dry-aged steak bites tossed with house Cajun spice blend, Roadhouse-grown walking onions, bell pepper, cream, and Martelli pasta, topped with Sarvecchio parmesan cheese and fresh herbs.

Surf and Turf

Georges Banks scallops, served with our 18-hour smoked Eastern North Carolina BBQ pork. With braised mustard greens and Carolina Gold rice.

Grilled Ribeye and Tomatoes

Boneless 10oz ribeye steak grilled over oak. Topped with broiled cherry tomatoes and a buttermilk and blue cheese cream sauce. Served with sautéed local greens and mashed potatoes.

Cal Fiorentina (GF)

Dry-aged NY strip steak grilled over oak and topped with Hudson Valley Vineyards extra virgin olive oil from California. Served with sautéed spinach and mashed potatoes.

Texas Hot Link Platter

Two Texas style hot links grilled over oak, and served with bacon-braised greens and mashed potatoes.

Felipe's Weekly Wine Pick

Honig Cabernet Sauvignon 2015

Napa Valley, California

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.

THURSDAY Blue Plate BBQ

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.