Our specials are created every Thursday by our Head Chef Bob Bennett and his team. Product availability is subject to change and we apologize in advance if we run out of something you had your heart set on!
Appetizers, soups, and salads.
Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.
Asparagus and Country Ham
Grilled local asparagus from Goetz Farm, topped with SarVecchio parmesan and Nancy Newsom's Kentucky Country Ham, which is cured for 17 months!
Local Radish Salad
Local radishes tossed in tonnato, an Italian sauce made with tuna, anchovies, lemon juice, olive oil. Served over local brassica mix from Green Things Farms Collective, and topped with benne seeds.
Mac & Three (V)
Roadhouse mac and cheese, roasted local carrots, Anson Mills' grits and cheese, and sautéed spinach.
Asparagus and Tarragon Butter (V)
Grilled local asparagus from Goetz Farm, served over Carolina Gold rice and topped with fresh tarragon butter.
Uncle Joe Burrough's Southern Fried Whole Catfish Platter
Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills' grits & cheese, southern-style bacon-braised greens, a side garnish of yellow mustard coleslaw, housemade tartar, and house hot sauce.
Sautéed catfish topped with a citrus and guajillo chili sauce. Served with Cuban style black beans and Carolina Gold rice, then garnished with crushed tomatoes.
Pasture-raised, dry-aged ribeye rubbed with spices and smoked over oak for two hours. Grilled and topped with butter. Served with Carolina Gold rice and sautéed spinach.
New York Steak and Tarragon Butter
Pasture-raised 10 ounce New York Steak topped with tarragon butter. Served with grilled local asparagus from Goetz Farm and mashed potatoes.
Pasture-raised beef grilled over oak on a Bakehouse brioche bun, topped with Ig Vella's Monterey Jack cheese and chimichurri.
Nashville Hot! Fried Chicken
Battered free-range chicken, marinated and dipped in a spiced oil of cayenne, garlic, paprika, and herbs. Deep-fried and served atop a slice of Bakehouse white bread, with hand-cut, twice-cooked fries, coleslaw, and pickles. Ask your server for a shot of buttermilk to chase away the flames!
2 pieces $22.00
4 pieces $29.00
Blue Plate Specials
MONDAY Burger Blue Plate Special
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.
TUESDAY Blue Plate Chili
Our chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
WEDNESDAY Mama's Meatloaf
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
THURSDAY Blue Plate BBQ
Best of the BBQ world! Eastern North Carolina pulled pork and BBQ beef, with a side of bacon-braised greens and mashed potatoes.
SUNDAY Grillades and Grits
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.