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.
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!
Niman Ranch pork ribs smoked for nine hours then coated in seasoned flour and fried. Topped with Poirier's cane syrup.
Calamari marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.
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!
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
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.
Anson Mills' farro piccolo sautéed with local kale, roasted sweet potatoes, and topped with dried cherries. Garnished with olive oil and fresh herbs.
Local rainbow trout, topped with Maryland blue crab salad. Served with Carolina Gold rice and sautéed spinach.
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!
Wild-caught Del Pacifico shrimp with Creole spices, Andouille sausage, and bell peppers. Served with Anson Mills' grits, and garnished with scallions.
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.
Smoked, dry-aged ribeye, topped with heirloom tomatoes, applewood smoked bacon, and blue cheese crumble. Served with mashed potatoes and sautéed spinach.
Pasture raised short ribs, braised in a ginger, sesame seed, and heirloom tomato broth. Served with local green beans and Carolina Gold rice.
Dry-aged New York strip, grilled over oak. Served with a Parmigiano Reggiano and fennel risotto and sautéed spinach.
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.
Pasture-raised beef patty, topped with a Bordelaise and mushroom sauce. Served with mashed potatoes and sautéed spinach.
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!
Red Mountain, WA
6oz Glass $14.00
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.