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
Cream, local asparagus, onion and celery in homemade chicken stock. Garnished with fresh herbs.
Creole seasoned, 10 ounce ribeye grilled over oak with cold bacon potato salad and grilled asparagus from Goetz Family Farm.
Pasture-raised, dry-aged 8 oz beef tenderloin grilled over oak and topped with blue cheese and Nueske's applewood smoked bacon. Served with Carolina Gold rice and sautéed spinach.
Sautéed local rainbow trout, served over a hash of Michigan asparagus, potatoes, and roasted red peppers. Topped with 'Nduja Calabrian sausage butter.
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, french fries and a Roadhouse garden salad.
Smokey Peanut Butter Chili: pit-smoked chicken, Camellia pinto beans, tomatoes, onions, carrots, green peppers, peanut butter, garlic, and other spices, topped with peanuts. 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.