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

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, then topped with Cabot cheddar cheese and scallions.

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.

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

Thinly shredded kale tossed with dried cherries, pine nuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.

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 chuck beef with Camellia black beans in an ancho chili broth. Topped with scallions.

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

Pasture-raised, dry-aged beef 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*

A fried boneless chicken breast topped with Cabot cheddar cheese, Nueske's applewood-smoked bacon, 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.

Our traditional whole hog 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.

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

sweet, nutty, great sautéed

Sustainably farm-raised in the Bay of Fundy

Caught in the Great Lakes, best sautéed or broiled

Delicate filets, great blackened

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

Creole-seasoned fish and scallops 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 Martelli pasta.

All-out Southern comfort food. Martelli 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 Martelli pasta.

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

8 ounces, boneless

boneless, 10 ounces, marinated in olive oil.

10 ounces, boneless

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

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.

Amish free-range chicken deep fried in Tellicherry black pepper-spiced buttermilk. 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.

Pit-smoked Niman Ranch 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 mashed potatoes and bacon-braised collard greens.

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)

Summer squash and zucchini from Tantre Farm.

Locally-grown wax beans sautéed with olive oil, salt and pepper.

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)

Martelli pasta, housemade béchemel and Cabot cheddar cheese

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

Collard greens braised with bacon

Made with lots of butter and cream

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, BBQ free-range chicken wings, 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.