Dinner Menu

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.

Natural casing hot dogs dipped in a homemade batter of Anson Mills' organic cornmeal.

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.

Traditional recipe made with Maryland jumbo lump crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce. Additional Crab Cake $6.25 each

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

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

Vegetarian Bean Chili: Camellia pinto beans, onions, fresno chilies, tomato BBQ sauce, cayenne, cumin, and coriander, topped with Ig Vella's Monterey Jack cheese, and scallions. Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

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

Locally grown spinach sautéed with Sartori aged goat cheese, local 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.

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

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

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-ag ed, 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 on a Bakehouse brioche bun.

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) • Alex's Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)

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.

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)

locally raised in Michigan, great grilled

delicate filets, great blackened

dense and meaty, great sautéed

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

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.

Fresh, handmade goat cheese sauce with roasted red peppers from Roadhouse Farm, béchamel, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.

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

Red Rage Tomato 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 béchamel!

Roadhouse macaroni and cheese, sautéed spinach, squash casserole, and Anson Mills' grits & cheese.

Organic stone-ground grit cakes, heated on the wood-fired grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers, and fresh corn, all sautéed with cider vinaigrette.

bone-in 16 ounces

10 ounces, boneless

8 ounces

6 ounces

8 ounces

6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best medium rare.

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

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)

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

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

Pit-smoked Niman Ranch spare ribs, pit-smoked beef with Red Rage tomato BBQ sauce, 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.