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 Red Pepper & Eggplant Bruschetta
Roasted eggplant and red pepper bruschetta on grilled Bakehouse sourdough. Topped with micro arugula and olive oil.
Creole Matzo Ball Soup
Matzo balls seasoned with Creole spices, served in a rich chicken broth.
Heirloom Tomato Soup
Made with heirloom tomatoes, onions, garlic and olive oil. Garnished with fresh herbs.
Chopped Liver & Bagel Crisps
Chicken livers puréed with onions, hard boiled eggs, and a touch of Tabasco.
Pepper Fries (V)
Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.
Roasted Texas Pecans (V)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
New York Strip & Sea Islands' Red Pea Gravy
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 & Curried Soubise
Atlantic salmon served over Carolina Gold rice with curry Soubise. Topped with an eggplant and red pepper relish.
Sephardic Short Ribs
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.
Cajun Steak Pasta
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.
Georges Bank Haddock & Roasted Carrot Sauce
Sautéed haddock served over Mahjoub couscous. With fresh arugula and a roasted carrot and ginger sauce.
Heirloom Tomatoes & Polenta
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.
Mac & Three (V)
Roadhouse mac and cheese, sautéed carrots, Anson Mills' grits and cheese, and sautéed spinach.
Big Bad Voodoo Daddy Burger
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.
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.