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.
Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Épices de Cru.
Powder Point and Barnstable. ***subject to change.***
Tasting board featuring Chef's selection of cheese from our very own Creamery. Try Aged Chelsea, Garlic & Chive Sharon Hallow, 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!
Locally grown spinach, red & gold quinoa, garlic, shallots, squash, and leeks. Tossed in a brown butter vinaigrette.
Macaroni & Cheese
Pasture-raised beef on a Bakehouse bun, topped with Cabot cheddar cheese, applewood smoked bacon and Red Rage BBQ sauce.
Shrimp, oysters, and pit chicken cooked with okra and vegetables in a rich shrimp stock. Served with Carolina Gold rice and garnished with filé powder.
Acadian redfish, blackened, and served with bacon-braised greens and Anson Mills' grits and cheese.
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.
4 pieces $23.00
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.
16oz. bone-in ribeye, grilled over oak and topped with a brown butter sauce. Served with Carolina Gold rice and sautéed spinach.
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!
Full Glass $19.00
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 barbeque beef, Anson Mills' grits, and bacon-braised collard greens.
One scoop of vanilla 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.