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.
Tellicherry black pepper from Epices De Cru on our hand-cut french fries.
Beef & Vegetable Soup
Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.
Fried Cheese Curds
Beer battered Wisconsin cheddar cheese curds from Widmer's Cheese Cellar served with New Mexico green chile ranch
Chipotle Chicken Chili
Chicken, Camellia pinto beans, tomatoes, bell peppers, onions, and spices. Garnished with cilantro.
Maple Bacon Cabot Burger
Pasture-raised beef grilled over oak and topped with Cabot cheddar, Neuske's applewood smoked bacon then glazed with maple syrup from H&H Sugarbush, all on a Bakehouse brioche bun.
Cajun Steak Pasta
Dry-aged steak bites tossed with house Cajun spice blend, red and green bell peppers, cream, and Mancini penne pasta. Topped with SarVecchio parmesan cheese, scallions, and fresh herbs.
Steak Au Poivre
Pasture-raised top sirloin crusted with Telicherry black pepper and topped with a roasted shallot demi-glace. Served with Carolina gold rice and roasted carrots from Tantre farms.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with hand-cut, twice- cooked french fries.
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.
2 Piece $18.00
4 Piece $25.00
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, BBQ beef, BBQ free-range chicken wings, 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.