Our lunch menu is updated daily at 11:00 am to include the day's specials. Parties of 13 or more will be presented on one check.
A classic starter all over the South. A creamy spread of sharp Cabot cheddar cheese, Hellmann's mayo and chopped pimentos.
Natural casing hot dogs dipped in a homemade batter of Anson Mills' organic cornmeal. Served with Raye's yellow mustard.
Sweet potatoes hand-cut, twice-cooked and served with spicy mayonnaise.
Traditional recipe made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce.
With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.
Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, and served with housemade spicy ketchup.
Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Wisconsin cheese curds and topped with beef gravy and scallions.
Calamari, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.
Chicken liver served with a hardboiled egg, bagel crisps, and parsley.
Dressings: red wine vinaigrette, ranch, Caesar, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico Looking for something extra on your salad? We can add any of the following for you: Pit-Smoked Pork- $6.00 Pit-Smoked Chicken- $7.00 Pit -Smoked Beef- $8.00 Fried Chicken Breast- $8.00 Grilled Chicken Breast- $6.00 Scallops- $14.00 Salmon- $10.50
Baby greens with cucumbers, carrots, tomato, radish sprouts, and housemade salt-and-pepper croutons. Served with your choice of dressing. Can be gluten-free.
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.
A Roadhouse bone-in fried chicken breast with chopped romaine, tossed with housemade buttermilk ranch dressing, hard-boiled egg, tomato and cucumber.
Applewood smoked ham, pit-smoked chicken, Salemville blue cheese, hard-boiled egg, greens, carrots, and tomato with your choice of dressing.
Fresh arugula, Roadhouse Farm beets, red onion, and fresh goat cheese with red wine vinaigrette.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Spinach sautéed with Sartori aged goat cheese, local shiitake mushrooms, roasted red peppers from Roadhouse Farm, leeks and fennel in a brown butter vinaigrette.
Pasture-raised beef with carrots, celery, onions, potatoes and beef stock.
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Spicy Creole matzoh balls with onions and scallions in a smokey, flavorful broth.
Served with hand-cut, twice-cooked fries unless otherwise noted. Add any cheese from our cheese list for $2. Add applewood smoked bacon for $2.50 Substitute sweet potato fries for $1.
Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun.
Choose your favorite cheese from our all-American cheese list to add to your burger! Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun with lettuce, onion, tomato and pickles.
No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with fire-roasted New Mexico green chilies and avocado salad on a Bakehouse brioche bun.
Pasture-raised beef, grilled over oak, topped with soft jack cheese, avocado salad, and Nueske's applewood bacon. Served on a Bakehouse brioche bun with Southwest aioli.
Pasture-raised beef, grilled over oak, topped with soft jack cheese and Zingerman's Salt and Pepper potato chips. Served on a Bakehouse brioche bun with a side of Zingerman's Salt and Pepper potato chips.
Served on Zingerman's Bakehouse bread with hand-cut, twice-cooked fries unless otherwise noted. Add applewood smoked bacon for $2.50. Substitute sweet potato fries for $1.
Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce and a side garnish of yellow mustard slaw.
Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread. (GF). • Eastern North Carolina Vinegar BBQ (GF) • Alex's Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)
Hand-pulled free-range pasture-raised Amish chickens from Homer, MI in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.
Fried catfish topped with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse with Creole-spiced fries.
Cornmeal-fried oysters with shredded lettuce, heirloom tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse with Creole-spiced fries.
Cornmeal-fried shrimp topped with shredded lettuce, heirloom tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse with Creole spiced fries.
Amish free-range turkey rubbed with Coffee Spice Rub, pit-smoked and hand-pulled. Served on grilled Roadhouse bread with cabot cheddar, sauerkraut and Russian dressing.
Applewood smoked bacon, house-pulled mozzarella, and fresh heirloom tomatoes from RH farms, served on Bakehouse sourdough bread.
Beer-battered haddock, shredded lettuce, and housemade tartar sauce on a Bakehouse brioche bun.
Grilled Amish free-range chicken breast, with Roadhouse Farm soybean hummus, marinated red peppers, and lettuce. Served on grilled Bakehouse sourdough bread.
Can be gluten-free. (GF)
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar cheese.
Available grilled, sautéed, blackened, broiled or rubbed with Zingerman's Spicy Coffee Spice rub; served with mashed local potatoes and sauteed spinach, unless otherwise noted. All fresh fish is gluten-free. (GF)
sustainably farm-raised in Scotland, great grilled
sweet, nutty, great sautéed
locally raised in Michigan, great grilled
firm and meaty, great grilled
caught in the Great Lakes, best sautéed or broiled
Full-flavored fish with lots of healthful oils, great grilled
flaky and delicate, perfect sautéed or broiled
locally raised in Michigan, great grilled
Creole-seasoned fresh fish and scallops sautéed with pot likker (made with lots of bacon and ham hock) and served with Anson Mills' stone ground grits and bacon-braised greens.
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Acadian blackened redfish served with Anson Mill's soft grits topped with Cabot cheddar cheese and our bacon braised greens.
A Roadhouse garden salad with your choice of dressing. Served with a cup of soup of your choice.
A side of Roadhouse macaroni made with bechamel and lots of sharp Cabot cheddar cheese caramelized with artisanal pasta, served with a garden salad with your choice of dressing.
Half of a reuben served with a cup of soup of your choice.
Served with a Roadhouse garden salad with your choice of dressing.
Half of a grilled cheese sandwich with a cup of soup of your choice.
Amish free-range chicken dipped in a black pepper-spiced buttermilk batter then deep fried. Served with mashed local potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Add a second breast for a $4 charge.
4 Pieces $21.00
Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and a side garnish of yellow mustard slaw.
Full Rack $31.00
Front quarter of beef, pit-smoked, then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and bacon-braised greens.
Traditional whole-hog barbeque made with hogs delivered direct from ta local farm. It's pit-roasted for 14 hours, hand-pulled, chopped and blended with your choice of barbeque sauce. Served up with mashed local potatoes and bacon-braised greens.Can be gluten free. (GF) Choose from: • Eastern North Carolina vinegar BBQ sauce (GF) • Alex's Red Rage Tomato BBQ Sauce• South Carolina mustard BBQ sauce (GF)
Pit-smoked Niman Ranch spare ribs, BBQ Beef with Alex's Red Rage Tomato BBQ sauce, South Carolina pulled pork and pit-smoked turkey with Memphis BBQ sauce. Served with bacon-braised greens and mashed local potatoes.
Made with eggs* from cage-free hens, spinach, white onions, and Cabot cheddar cheese. Served with twice-cooked fries and your choice of toast.
Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers, fresh corn and New Mexico green chilies, all sautéed with cider vinaigrette. Garnished with scallions.
Macaroni and Cheese
Macaroni made with our bechamel sauce contains onions. Substitute the Martelli pasta on any of our Mac & Cheeses with gluten-free fusilli egg noodles and gluten-free béchamel! Additional $2.00 for a small, $3.00 for a large, and $1.00 for a side.
Housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta.
All-out Southern comfort food. Italian made pasta caramelized with Nueske's applewood smoked bacon and our housemade Southern pimento cheese and tossed with béchamel sauce. Want it vegetarian? Remove the bacon!
Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta.
Fresh, handmade goat cheese sauce with roasted red peppers from Roadhouse Farm, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.
Our famous Memphis BBQ sauce, pulled pork, caramelized onions and applewood smoked bacon. Tossed with Martelli pasta and topped with Sarvecchio parmesan cheese and scallions. This macaroni does not contain any béchamel!
Fresh, handmade goat cheese sauce with roasted red peppers, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.