Dinner Menu

Gulf shrimp sauteed in Worcestershire sauce, garlic, lemon, fresh herbs, and butter. Served with grilled sourdough bread and garnished with scallions.

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!

Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper. Can be gluten-free. (GF)

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.

Organic, hydroponically grown mixed greens from Blue Mitten Farms in Okemos, MI! Mixed with cucumbers, carrots, and housemade salt-and-pepper croutons served with your choice of dressing. Can be gluten-free. (GF)

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

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

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

Local heirloom tomato slices, fresh mozzarella from Zingerman's Creamery and local basil drizzled with olive oil.

Mixed greens from Blue Mitten Farms, cucumber from Solarfeuge Farm, red onion, fresh Michigan blueberries topped with blueberry, basil and balsamic vinaigrette. This dish contains nuts!

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.

Pasture-raised, dry-aged beef grilled over oak. This burger is topped with fresh goat cheese from Zingerman's Creamery and pan-roasted Padron & Lady Choi peppers from Tamchop Farms in Dexter, MI. Served on a Bakehouse challah roll.

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse challah roll. Choose your favorite cheese from our all-American cheese list to add to your burger!

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 challah bun. This dish contains breadcrumbs and is not gluten free.

Grilled Amish free-range chicken breast with Ig Vella soft jack cheese, applewood smoked bacon, lettuce, avocado salad, green chiles and spicy mayonnaise on grilled sourdough bread.

A fried boneless chicken breast topped with Cabot cheddar cheese, applewood smoked bacon, pickles, and New Mexico green chile ranch on a Bakehouse challah bun.

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

Our traditional whole hog seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of barbecue sauce. Served on a Bakehouse challah bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.

Can be gluten-free (GF)

from Solar Feuge Farms

Sweet, nutty, great sautéed

Line-caught by Shoreline Wild Salmon in Alaska

Sustainably farm-raised in the Bay of Fundy.

delicate filets, great blackened

caught in the Great Lakes, best sautéed or broiled

Fresh whitefish, crusted with Dijon mustard, herbs, and bread crumbs. Served with Carolina Gold rice and sautéed spinach.

Wild Alaskan Coho salmon topped with bbq sauce made from Georgia peaches from our friends at the Peach Truck and Lady Choi peppers from Tamchop Farm, served with Anson Mills' Carolina Gold rice and green & wax beans from Solarfeuge Farm.

Blackened wild Coho salmon from Shoreline Salmon in Pelican, Alaska, served atop a salad of mixed greens from Blue Mitten Farms, cucumber from Solarfeuge Farm, red onion, fresh Michigan blueberries and blueberry, basil and balsamic vinaigrette.

Beer-battered pollock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.

Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with hand-cut, twice-cooked fries. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!

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

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

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!

All-out Southern comfort food. Italian made pasta caramelized with béchamel, applewood smoked bacon and our housemade Southern pimento cheese. Want it vegetarian? Remove the bacon!

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 pasta. Garnished with cilantro.

8 ounces

bone-in 16 ounces

10 ounces, boneless

Tenderized, lightly breaded sirloin fried and smothered with chicken gravy

Pasture-aged ribeye, smoked then grilled over oak and topped with creamery butter. Served with Carolina Gold rice and sauteed spinach. This dish is served medium plus!

Hand-cut, freshly fried tortilla chips topped with pit-smoked pork, Ig Vella soft jack cheese, our Red Rage BBQ sauce, pinto beans, and red onions pickled in our Eastern North Carolina BBQ sauce. Garnished with cilantro.

Dry-aged steak bites tossed with house Cajun spice blend, green onions, roasted red peppers, cream, and Martelli pasta, topped with Sarvecchio parmesan cheese, scallions, and fresh herbs.

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.

Fresh paesano bread slices from the Bakehouse, topped with housemade tomato sauce made with Bianco DiNapoli tomatoes, Ig Vella's Monterey Jack cheese, herbs, marash pepper, and olive oil. It's like an english muffin pizza for grown ups!

Anson Mills' soft grits and cheese, topped with fresh corn, roasted red peppers, caramelized onions, and fire roasted green chiles from New Mexico. Tossed in apple cider vinaigrette and garnished with scallions.

A bowl of our hearty vegetable packed Southwest Soup served over heirloom Carolina Gold Rice from Anson Mills topped with avacado salad and garnished with cilantro.

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

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

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.

Traditional whole-hog barbeque 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 barbeque sauce. Served with mashed potatoes and bacon-braised collard greens.

Try a pasture raised-beef or black bean burger with your choice of cheese from our cheese list, french fries and a Roadhouse garden salad.

Vegetable Chili: black beans, pinto beans, tomatoes, Tamchop Farm lady choi peppers, bell peppers, onions, garlic, and spices. Today's 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, BBQ free-range chicken wings, a side of 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.