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

Black Pepper French Fries (V)

Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper. Can be gluten-free. (GF)

NOLA BBQ Shrimp

Gulf shrimp sautéed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough bread and garnished with scallions.

Fried Ribs

Niman Ranch pork ribs smoked for nine hours then coated in seasoned flour and fried. Topped with Poirier's cane syrup.

Sardines & Saltines

Ortiz sardines served with Saltines and whole grain mustard. A homage to John Steinbeck and Cannery Row.

Zingerman's Creamery Cheese Flight

Tasting plate featuring Chef's selection of cheese from our very own Creamery. Try Manchester, Garlic & Chive Sharon Hollow, and Bridgewater. Served with balsamic roasted grapes and bagel crisps.

Salads

Apple and Cashew Brittle Salad (V)

Arugula, local apples, Zingerman's Candy Co. cashew brittle, and barrel-aged feta cheese with cider balsamico dressing. Yum! This dish contains nuts.

Wedge Salad

Iceberg lettuce topped with Salemville blue cheese, pickled cherry tomatoes, Nueske's applewood-smoked bacon, and blue cheese dressing.

Burgers

Vegetarian Entrées

Smothered Grits (V)

Anson Mills' soft grits and cheese, topped with fresh corn, roasted red peppers, caramelized onions, and fire roasted green chilies from New Mexico. Tossed in apple cider vinaigrette and garnished with scallions.

Farro Piccolo Risotto (V)

Anson Mills' farro piccolo, cooked like a risotto, with cremini and shiitake mushrooms, cream, white wine, Sarvecchio parmesan cheese and fresh herbs.

Harvest Pasta (V)

Roasted winter vegetables with white wine, olive oil and butter. Tossed with Martelli pasta and sarvecchio parmesan cheese.

Fish Entrées

Smothered Grits (V, GF)

Anson Mills' soft grits and cheese, topped with fresh corn, roasted red peppers, caramelized onions, and fire roasted green chiles from New Mexico. Tossed in apple cider vinaigrette and garnished with scallions.

Farro Piccolo Risotto (V)

Anson Mills' farro piccolo, cooked like a risotto, with cremini and shiitake mushrooms, cream, white wine, Sarvecchio parmesan cheese and fresh herbs.

Harvest Pasta (V)

Roasted winter vegetables with white wine, olive oil and butter. Tossed with Martelli pasta and sarvecchio parmesan cheese.

Macaroni & Cheese

Meat Entrées

NY Strip & Pepper Gravy

Pasture-raised 10oz New York strip, grilled over oak. Served with a creamy Tellicherry gravy, sautéed spinach, and mashed potatoes.

Cocoa & Coffee Short Ribs

Pasture-raised short ribs, rubbed with Roadhouse Joe coffee, Askinosie cocoa powder, and spices. Braised with vegetables and red wine. Served with Anson Mills' grits and sautéed spinach.

Steak au Poivre

8oz top sirloin, coated with Tellicherry peppercorns from Kerala, India. Served with mashed potatoes, sautéed spinach and demi glacé.

*Ribeye Caesar Salad

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.

BBQ Meat

South Carolina BBQ Ribs

Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Millls' grits and a side garnish of mustard coleslaw.

Felipe's Weekly Wine Pick

La Clarine Farm 2017 Piedi Grandi

Somerset, CA

Roadhouse Samplin' Menu $40

Appetizer: Dynamic Duo Mac & Cheese

Two of our favorite macs, our classic Roadhouse and our Pimento Cheese and Bacon.

Salad: Kale and Pinenut Salad (V, GF)

Thinly shredded mixed kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio cheese.

Entrée: BBQ Sampler Plate

Pit-smoked pork, BBQ beef, Anson Mills' grits, and bacon-braised collard greens.

Dessert: Zingerman's Creamery Gelato

One scoop of salted caramel gelato

Weekly 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, french fries and a Roadhouse garden salad.

TUESDAY Blue Plate Chili

Turkey and Pinto Bean Chili: turkey, pinto beans, Wolverine Amber lager, peppers, and spices, topped with Ig Vella's Monterey Jack cheese and scallions. Today's 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, BBQ beef, BBQ free-range chicken wings, a side of 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.