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.
What better way to enjoy your Bakehouse bread basket than with Hudson Vineyards new harvest olive oil. Soak up vibrant grassy, peppery flavors from Napa Valley!
Niman Ranch pork ribs smoked for nine hours then coated in seasoned flour and fried. Topped with Poirier's cane syrup.
Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.
Gulf shrimp sautéed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough bread and garnished with scallions.
Fried brussels sprouts with a maple-bourbon sauce, applewood smoked bacon, Virginia peanuts, and Salemville blue cheese crumbles. This dish contains nuts!
Ortiz sardines served with saltines, Dijon, and cornichons. An homage to John Steinbeck and Cannery Row.
Arugula, local apples, Zingerman's Candy Co. 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, grilled over oak. Topped with Cabot cheddar, pit-smoked pulled pork, and Red Rage BBQ sauce. Served on a Bakehouse brioche bun.
Heirloom red rice from Anson Mills', with corn, peppers, and onions. Topped with fresh arugula, Sarvecchio parmesan, and herbs.
Wild-caught Del Pacifico shrimp with Creole spices, Andouille sausage, and bell peppers. Served with Anson Mills' grits, and garnished with scallions.
Blackened yellowfin tuna over Jefferson red rice, with corn, peppers, and onions. Topped with micro scallions.
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.
Dry-aged smoked ribeye, topped with butter and served with sautéed spinach and mashed potatoes.
New York strip grilled over oak, then topped with a gorgonzola butter. Served with mashed potatoes and sautéed spinach.
Dry-aged ribeye, grilled over oak, then topped with a Lincoln Log & herb compound butter. Served with mashed potatoes and roasted brussels sprouts. This dish contains pork!
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.
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!
Willamette Valley, OR
6oz. Glass $18.00
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.
from Zingerman's Bakehouse
Valentine's Menu $50 per person
Available February 14th through February 17th
With caramelized shallots and sautéed spinach.
With fresh arugula and marinated feta. Contains nuts.
With fennel gratin and demi-glace cream.
With beurre rouge and caramelized Delicata squash.
With parmesan sticks.
With blueberry glaze. Contains gelatin.
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.