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.
Roasted Asparagus & Romesco Salad (V)
Roasted local asparagus, tossed with Seeley Farm arugula. Served with a hazelnut romesco, garnished with pine nuts.
Fried Cheese Curds
Wolverine Brewing P.U.B. Lager beer-battered Widmer's cheddar cheese curds served with New Mexico green chile ranch. **Wednesdays Only**
Grilled Asparagus & Country Ham
Local asparagus grilled over oak, topped with Newsom's country ham and SarVecchio parmesan cheese.
Adobo Goat & Pinto Bean Chili
Adobo goat, Camellia pinto beans, diced onion, cilantro, parsley, mint, New Mexico green chilies, lime juice, other herbs, and spices (contains cornstarch).
Pepper Fries (V)
Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.
Cajun Fries (V)
Hand-cut French fries tossed in Cajun spice to bring the heat! Can be gluten-free. (GF)
Elisha Barnes Virginia Peanuts
Just dug nuts, left on the vine as they grew, are wrapped about around five-foot-high poles to dry out in the field (think corn shucks). They're left to cure for about a month and a half before they're brought in, cleaned, and brought to Hubs to get that patented blistering, roasting and salting. A hundred years ago pretty much every peanut farmer did this. Today Elisha Barnes is the only one still doing it.
Roasted Texas Pecans
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Mac & Three (V)
Roadhouse mac and cheese, roasted local vegetables, Anson Mills' grits and cheese, and sautéed spinach.
"Chicken Fried" Mushroom Basket (V)
Fresh Maitake mushrooms dipped in buttermilk and then fried in flour. Served with mashed potatoes and pepper gravy.
Pasture-raised burger grilled over oak, topped with ramp aioli, Cabot cheddar cheese, and pickled ramps. Served on a Bakehouse brioche bun.
Mullet & Gumbo z'Herbes
Grilled North Carolina Bluefish from the Pamlico Sound on a bed of Carolina Gold rice. Served with green gumbo, made with local spinach, arugula, mustard greens, and scallions. Topped with tomato salad.
Pan-fried whitefish, crusted with Dijon mustard, herbs and bread crumbs. Served with Carolina Gold rice and sautéed spinach.
Cajun Steak Pasta
Dry-aged steak bites tossed with house Cajun spice blend, green onions, roasted red peppers, white onion, cream, and Martelli pasta. Topped with Sarvecchio parmesan cheese, scallions, and herbs.
Local Curried Goat
Local goat from Hickory Knoll farms cooked in Jamaican curry and served with Carolina gold rice and cabbage salad.
Blue Plate Specials
MONDAY Burger Blue Plate Special: Roadhouse Burger
Try a pasture-raised beef 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.
MONDAY Burger Blue Plate Special: New Mexico Black Bean & Hominy Burger (V)
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.
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.