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.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 2018 Good Food Award winning 'Nduja comes from Tempesta Market in Chicago!
Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Épices de Cru.
Tasting board featuring Chef's selection of cheese from our very own Creamery. Try Aged Chelsea, Manchester, and Lincoln Log. Served with balsamic roasted grapes and bagel crisps.
Arugula, local apples, Zingerman's Candy Co. cashew brittle, and barrel-aged feta cheese, and drizzled with balsamic vinaigrette. Yum! This dish contains nuts!
A rich applewood smoked bacon, fish, and vegetable stew. Made with blue cod, spiced with marash chili. Served with Carolina Gold rice.
We the People Growers' heirloom tomato, stuffed with Ari's pimento cheese and albacore tuna salad. Served over Carolina Gold rice, garnished with celery leaves.
Pan-seared scallops served over Carolina Gold rice. With sautéed spinach and an heirloom tomato and Benton's bacon gravy.
Potato pierogi from Hamtramck, sautéed in butter and served with sour cream, caramelized onions, and Brinery sauerkraut. Try it with applewood smoked bacon for $3.00!
Anson Mills' farro piccolo, cooked like a risotto, with shiitake and crimini mushrooms, cream, white wine, Sarvecchio parmesan cheese and fresh herbs.
Macaroni & Cheese
Grilled, marinated 10oz. boneless ribeye over whole leaf romaine lettuce, really good Caesar dressing with raw egg and anchovies, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free.
Dry-aged steak bites tossed with house Cajun spice blend, green onions, bell peppers, cream, and Martelli pasta, topped with Sarvecchio parmesan cheese and fresh herbs.
16oz. dry-aged bone-in ribeye, grilled over oak. Served with Anson Mills grits and sautéed spinach. Topped with sautéed tomatoes and applewood-smoked bacon.
Amish chicken thighs simmered in a Tamchop Farm Garden Peach tomato curry, made with Épices de Cru Garam Masala. Served with Carolina Gold rice, then garnished with sliced almonds and scallions.
Dry-aged boneless ribeye, smoked then grilled over oak and topped with butter. Served with mashed potatoes and sautéed spinach. ***this dish is served medium plus!
PIt-smoked half rack of ribs topped with our South Carolina mustard BBQ sauce. Served with mustard coleslaw and Anson Mills' grits and cheese.
Felipe's Weekly Wine Pick
If you're eating something good, that's great! But if you are eating and drinking something good, that's even better. Each week, our talented chefs prepare menu specials, and our talented wine specialist, Felipe Diaz, selects a featured wine to pair with our specials. Did you know that our all of our wine bottles are 30% off in-house on Tuesdays, and 30% off to-go all day every day!
Central Coast, CA
Full Pour $13.00
Roadhouse Samplin' Menu $40
Four smaller courses offering a taste of the best of what we do!
Two of our favorite macs, our classic Roadhouse and our Pimento Cheese and Bacon.
Thinly shredded mixed kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio cheese.
Pit-smoked pork, pit-smoked BBQ beef, Anson Mills' grits, and bacon-braised collard greens.
One scoop of salted caramel gelato
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.
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.