Dinner Menu

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.

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

Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.

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

Mixed greens, carrots, cucumbers, Tamchop Farm cherry tomatoes and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)

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

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

Thinly shredded kale with dried cherries, pine nuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese. This dish contains nuts!

Arugula, beets, red onion, and Creamery fresh goat cheese with red wine vinaigrette.

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

Fresh corn, roasted red peppers and New Mexico green chiles in a rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.

Picked fried chicken, simmered with carrots, onions, and celery. Finished with cream, rosemary, and thyme. Thickened with flour.

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.

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with avocado salad and New Mexico green chiles on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.

Front quarter of beef, pit-smoked, braised 'til tender, then hand-pulled. Served with Alex's Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse brioche bun with a side garnish of mustard coleslaw. • Eastern North Carolina Vinegar BBQ (GF) • Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)

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

Can be gluten-free (GF)

sweet, nutty, great sautéed

sustainably farm-raised in the Bay of Fundy

locally raised in Michigan, great sautéed

Creole-seasoned fresh fish and scallops sautéed with potlikker (made with lots of bacon and ham hock), Anson Mills' grits, and bacon-braised greens.

Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills' grits, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.

Roadhouse macaroni and cheese, Anson Mills' grits with Cabot cheddar cheese, farro piccolo, and sautéed spinach.

Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

All-out Southern comfort food. Italian made pasta caramelized with bechamel, applewood bacon and our housemade Southern pimento cheese. 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. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!

Ig Vella's Monterey Jack cheese tossed with pit-smoked free-range chicken, freshly cut corn and New Mexico green chiles in our housemade béchamel sauce caramelized with pasta. Garnished with cilantro.

bone-in 16 ounces

8 ounces

10 ounces, boneless

8 ounces

6 ounces

Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.

Flank steak marinated with Worcestershire sauce, shallots and garlic, best served medium

Amish free-range chicken dipped in a black pepper-spiced buttermilk batter then deep fried. Served with mashed potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Ask us about making it gluten-free! Each basket price includes your choice of pieces. If you choose a breast, only one breast is included. There is a $4 charge for substituting any piece for an additional breast.

Traditional whole-hog Barbeque made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, chopped and blended with your choice of barbeque sauce. Served up with mashed red skin potatoes and sautéed spinach. Can be gluten free. Choose from: • Eastern North Carolina Vinegar BBQ (GF) • Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)

Front quarter of beef, pit-smoked, braised 'til tender, then hand-pulled. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.

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

Pit-smoked Niman Ranch spare ribs, pit-smoked pork with South Carolina sauce, and pit-smoked chicken with Red Rage tomato BBQ sauce. Served with bacon-braised greens and mashed red skin potatoes.