Dinner Menu

Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!

A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and topped with beef gravy and scallions.

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

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

Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise.

Two of our delicious house-made buttermilk biscuits served with your choice of Blackberry Patch preserves, butter, or honey.

Fresh spinach and Cabot cheddar with a side of sautéed Shiitake and Cremini mushrooms, leeks, fennel and roasted red peppers in a brown butter vinaigrette.

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

Whole leaf romaine lettuce with house-made Caesar dressing, Sarvecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)

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

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

Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.

Dry-aged, pasture-raised beef grilled over oak and served on a Bakehouse brioche bun. Choose your favorite cheese from our all-American cheese list to add to your burger for only $2 more!

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

A fried boneless chicken breast topped with pickles, and New Mexico green chili ranch on a Bakehouse brioche bun.

Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage Tomato BBQ sauce and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Traditional whole-hog barbecue made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, and chopped. It is seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of barbecue sauce.Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free; leave off the bread.

Fresh corn, roasted red peppers, caramelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.

moist and firm texture with a rich flavor; best grilled

caught in the Great Lakes, best sautéed or broiled

Sustainably farm-raised in the Bay of Fundy.

flaky and mild, best broiled or sautéed

delicate filets, great blackened

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

House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.

All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske's applewood-smoked bacon, and our house-made Southern pimento cheese. Want it vegetarian? Remove the bacon!

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

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

8 ounces

10 ounces, boneless, marinated in olive oil

10 ounces, boneless

8 ounces

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

6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic, best medium rare.

Ask your server 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. Amish raised chicken dipped in a Tellicherry pepper-spiced buttermilk batter then deep fried. Served with mashed potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Prefer all legs or all wings? Get the same offering of sides and either 3 legs or wings for $22 OR 6 legs or wings for $30!

Dry-aged ribeye marinated in olive oil and grilled over oak. Served on top of our large Caesar salad.

Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce, pit-smoked beef with Red Rage tomato BBQ sauce, and pit-smoked pork with South Carolina mustard BBQ sauce. Served with your choice of two sides.

Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills' grits and a side garnish of mustard coleslaw.

Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.

We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with Red Rage tomato BBQ. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.

Traditional whole-hog barbecue made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, and chopped. It is seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)

TO-GO-ONLY ***Monday-Thursday*** Whole, Amish-raised chickens rubbed with farm-to-table Tellicherry black pepper and salt, smoked for four hours over smoldering oak. Great for dinner, for making chicken salad, adding to soup, pasta or just about anything else! Ari's favorite! Available after 4pm Monday - Thursday.

Mancini pasta, housemade béchemel and Cabot cheddar cheese.

Can be gluten-free (GF).

Anson Mills' long grain rice, topped with butter.

Made with lots of butter and cream.

Anson Mills' stone ground grits and Cabot cheddar cheese.

Collard greens braised with bacon.

Fresh spinach sautéed with garlic, shallots, salt, and pepper.

Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.

Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse garden salad for $1.00, or a mini Caesar salad for $1.50.

Our 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, a side of bacon-braised 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 and scallions.