Dinner Specials Menu

Roasted eggplant and red pepper bruschetta on grilled Bakehouse sourdough. Topped with micro arugula and olive oil.

Matzo balls seasoned with Creole spices, served in a rich chicken broth.

Made with heirloom tomatoes, onions, garlic and olive oil. Garnished with fresh herbs.

Chicken livers puréed with onions, hard boiled eggs, and a touch of Tabasco.

Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.

Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!

Pasture-raised 10oz New York steak grilled over oak. Served with Anson Mills' heirloom grits and sautéed squash. Topped with a Sea Island red pea gravy and chives.

Atlantic salmon served over Carolina Gold rice with curry Soubise. Topped with an eggplant and red pepper relish.

Pasture-raised beef short ribs braised with citrus, onions, apricots, prunes and New Mexico green chilies. Served over Carolina Gold rice.

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

Dry-aged steak bites tossed with house Cajun spice blend, green onions, roasted red peppers, cream, and Mancini pasta, topped with Sarvecchio parmesan cheese, scallions, and fresh herbs.

Sautéed haddock served over Mahjoub couscous. With fresh arugula and a roasted carrot and ginger sauce.

Local heirloom tomatoes, sautéed with shallots, garlic, and caramelized onions. Served over Anson Mills Otto File polenta. Garnished with fresh herbs and SarVecchio parmesan. Can be vegan without the cheese.

Roadhouse mac and cheese, sautéed carrots, Anson Mills' grits and cheese, and sautéed spinach.

Pasture-raised beef, grilled over oak and topped with Hook's 7-year aged cheddar cheese, Red Rage BBQ sauce, pit-smoked pork, and Nueske's applewood smoked bacon. Served on a brioche bun from the Bakehouse.

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!

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 and BBQ beef, with 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.