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

Mussels and 'Nduja

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!

Curry Sweet Potato Fries (V)

Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Épices de Cru.

Zingerman's Creamery Flight

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.

Salads

Apple and Cashew Brittle Salad (V)

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

Burgers

Fish Entrées

Carolina Fish Muddle

A rich applewood smoked bacon, fish, and vegetable stew. Made with blue cod, spiced with marash chili. Served with Carolina Gold rice.

Pimentuna-Stuffed Tomato

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.

Scallops and Tomato Bacon Gravy

Pan-seared scallops served over Carolina Gold rice. With sautéed spinach and an heirloom tomato and Benton's bacon gravy.

Vegetarian Entrées

Stas' Pierogi Plate (V)

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!

Farro Piccolo Risotto (V)

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

Macaroni & Cheese

Meat Entrées

*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.

Cajun Steak Pasta

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.

Ribeye and Tomatoes

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.

Country Captain

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.

Smoked Ribeye

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!

BBQ Meat

South Carolina Spare Ribs

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

BACON

Central Coast, 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, pit-smoked 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

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.