Dinner Menu

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

A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and scallions. Beef gravy served on the side.

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.

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

Spinach lightly sautéed with Cabot cheddar cheese, mushrooms, roasted red peppers, leeks and fennel 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!

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

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)

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 $2.00-3.50 more!

No meat but plenty of flavor and texture! Spiced with roasted garlic, red roasted peppers, green chilies, 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. Add cheese for $2.00-3.50 more.

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 jalapeños sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.

Sustainably farm-raised in the Bay of Fundy.

Delicate filets, great blackened.

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

Line-caught by Shoreline Wild Salmon in Alaska.

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, green chilies and fresh cilantro in our housemade béchamel sauce caramelized with Mancini pasta. Garnished with cilantro.

10 ounces, boneless, marinated in olive oil

8 ounces

10 ounces, boneless

8 ounces

6 ounces

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

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

Please choose at least two pieces from the list below to build your basket. The price of each piece is in addition to the $6.00 charge for sides. Our fried chicken can also be made gluten-free (GF), using Anson Mills' rice flour and our gluten-free fryer. Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried to golden brown. Served with mashed potatoes, a side of chicken gravy, and a garnish of yellow mustard coleslaw.

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.

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

Anson Mills' long grain rice, topped with butter.

Anson Mills' stone ground grits and Cabot cheddar cheese.

Can be gluten-free (GF).

Made with lots of butter and cream.

Mancini pasta, housemade béchemel and Cabot cheddar cheese.

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

Collard greens braised with bacon.

Roasted Tetsukabuto squash.

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.

Try a New Mexico black bean and hominy burger! 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. Add 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.