Every Thursday, Head Chef Bob Bennett and his team create dinner specials for the Roadhouse menu. Every dish is designed to highlight artisanal ingredients that are in season, and to reflect really great, regional flavors. The availability of the specials may be limited and is subject to change.
Appetizers, Soups, and Salads
Roasted red beets served on a bed of arugula and topped with Zingerman's Creamery fresh goat cheese, red onions, and red wine vinaigrette.
Top sirloin, Camellia black beans, sweet potatoes, onions, garlic, tomatoes, roasted red peppers, and spices. Garnished with cilantro.
Pasture-raised beef grilled over oak and topped with Hook's 7-year cheddar and Nueske's applewood-smoked bacon. Served on a Bakehouse brioche bun.
Marinated New York strip steak grilled over Michigan oak and topped with bleu cheese and Nueske's applewood smoked bacon. Served with Carolina Gold rice and sautéed spinach.
Weekly Blue Plate Specials
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.
Checkout Toast for the description of the rotating Tuesday chili. 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.