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.

Starters

Ari's Pimento Cheese (V, GF)

A classic starter all over the South. A creamy spread of sharp Cabot cheddar cheese, Hellmann's mayo and chopped red peppers.

*Real Chesapeake Bay Crab Cakes

Traditional recipe made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce. Additional Crab Cake

Sea Islands Sweet Potato Fries (V)

Sweet potatoes hand-cut, twice-cooked and served with spicy mayonnaise.

Chili & Cheddar Fries

Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.

Poutine

A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Kenny's Farmhouse cheese curds and topped with beef gravy and scallions. Add Montreal meat for an additional $6

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!

Olive Oil Shots

What better way to enjoy your Bakehouse bread basket, than with Hudson Olio Nuovo, a Good Food Award Winner! Soak up beautiful grassy flavors with a peppery finish of newly harvested olive oil from Napa Valley.

Salads

Roadhouse Garden (V)

Baby greens with cucumbers, carrots, tomato, radish sprouts, and housemade salt-and-pepper croutons. Served with your choice of dressing. Can be gluten-free.

*Classic Caesar

Whole leaf romaine lettuce, really good Caesar dressing with raw egg*, Sarvecchio cheese and salt-and-pepper croutons. Can be gluten-free.

Buttermilk Fried Chicken Salad

A Roadhouse bone-in fried chicken breast with chopped romaine, tossed with housemade buttermilk ranch dressing, hard-boiled egg, tomato and cucumber.

The Pit Master's Salad (GF)

Applewood smoked ham, pit-smoked chicken, Salemville blue cheese, hard-boiled egg, greens, carrots, and tomato with your choice of dressing.

Beet and Goat Cheese Salad (V, GF)

Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.

Warm Spinach & Mushroom Salad (V, GF)

Spinach sautéed with Sartori aged goat cheese, local shiitake mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.

Kale and Pinenut Salad (V, GF)

Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Soups

Ancho Beef Chuck Chili

Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.

Pork and White Bean Soup

Pit-smoked pork, white beans, bell peppers and onions.

Potato Leek Soup

Celery, garlic, thyme, olive oil, and cream. Garnished with scallions.

Blue Plate Chili

Fajita Chili: Steak tips, sauteed onion, red and green bell peppers, and pinto beans, topped with tortilla strips, cilantro, and lime. Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

Burgers

*Roadhouse Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun.

*Roadhouse Cheeseburger

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.

New Mexico Black Bean & Hominy Burger (V)

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.

Bacon Pimento Cheeseburger

Pasture-raised beef grilled over oak, topped with housemade pimento cheese and applewood-smoked bacon, served on a Bakehouse brioche bun

Sandwiches

Pit-Smoked BBQ Chicken Sandwich

Hand-pulled free-range pasture-raised Amish chickens from Homer, MI in Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.

Pit-Smoked BBQ Pork Sandwich

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) • Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)

Pit-Smoked BBQ Beef Sandwich

Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Shrimp Po'Boy

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.

Southern Reuben

Arkansas peppered ham, served on grilled Roadhouse bread with baby Swiss, sauerkraut and Russian dressing.

Pimen-Tuna Melt

Tuna mixed with Ari's pimento cheese and roasted red peppers. Grilled on Bakehouse Country Wheat bread.

Avocado and Feta Grilled Cheese (V)

Fresh avocado with Bulgarian feta cheese on grilled Bakehouse sourdough.

Chicago Style Hot Dogs

Two beef hot dogs with natural casing, topped with relish, tomatoes, serrano peppers, pickle spears, and Raye's yellow mustard. Served on poppy seed buns.

French Dip Sandwich

Slow-roasted, shaved prime rib dipped in housemade au jus, served on a soft Italian baguette from the Bakehouse.

Sides

Roadhouse Mashed Potatoes (V, GF)

Hand-Cut Fries (V)

Can be gluten-free. (GF)

Side-o'-Mac-n-Cheese (V)

Bacon-Braised Greens (GF)

Cooked with lots of bacon and house smoked ham hocks!

Carolina Gold Rice (V)

Sauteed Spinach (GF, V)

Anson Mills' Grits (V, GF)

Topped with Cabot cheddar cheese.

Fish

Georges Bank Sea Scallops

Sweet, nutty, great sautéed

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Rainbow Trout

Locally raised in Michigan, great grilled

Swordfish

Firm and meaty, great grilled

Acadian Redfish

delicate filets, great blackened

Creole Pot Likker Fish Stew (GF)

Creole-seasoned fresh fish, scallops, and mussels, sautéed with pot likker (made with lots of bacon and ham hock). Served with Anson Mills' stone ground organic grits and bacon-braised greens.

Combinations

Small Salad & Cup of Soup

A Roadhouse garden salad with your choice of dressing. Served with a cup of soup of your choice.

Roadhouse Macaroni & Garden Salad

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 Grilled Cheese & Soup

Half of a grilled cheese sandwich with a cup of soup of your choice.

Half Po'Boy & Garden Salad

Served with a Roadhouse garden salad with your choice of dressing.

Entrees

Buttermilk-Fried Chicken

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. Substitute a second breast for a $4 charge.

Pit-Smoked Spare Ribs

Niman Ranch pork ribs, cooked for 9 hours, served with Red Rage Tomato BBQ sauce, mashed local potatoes and a side garnish of yellow mustard slaw.

Pit-Smoked BBQ Pork

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) • Red Rage Tomato BBQ Sauce• South Carolina mustard BBQ sauce (GF)

Pit-Smoked BBQ Beef

Pasture-raised front quarter of beef, pit-smoked, and braised 'til tender, Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised greens.

Roadhouse BBQ Plate

Pit-smoked Niman Ranch spare ribs, BBQ Beef with Red Rage Tomato BBQ sauce, South Carolina pulled pork and pit-smoked chicken with Red Rage BBQ sauce. Served with bacon-braised greens and mashed local potatoes.

*Roadhouse Omelette

Made with eggs* from cage-free hens, roasted red peppers, spinach, and Cabot cheddar cheese. Served with twice-cooked fries and a housemade biscuit.

Grilled Carolina White Grits (V, GF)

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.

Pimen-Tuna Casserole

Housemade pimento cheese and tuna tossed with Martelli macaroni and housemade béchamel sauce. Topped with Zingerman's Salt and Pepper potato chips.

Macaroni and Cheese

Roadhouse Macaroni & Cheese (V)

Housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta.

Pimento Cheese & Bacon Macaroni

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!

Fried Chicken Macaroni and Cheese

Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta.

Memphis Macaroni

Our famous Red Rage 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!

Macaroni & 3 Peppercorn Goat Cheese

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.

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.