Dinner Specials Menu

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

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

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

Whole milk ricotta from Bellwether Farms, topped with olive oil and Tellicherry black pepper. Served with grilled Bakehouse sourdough.

Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!

Belgian endive, tossed in a citrus and Zatar dressing. Served with sumac-spiced pine nuts, red pepper relish, red onions, and olives.

Pasture-raised beef grilled over oak and topped with Hook's 7-year cheddar and Nueske's applewood-smoked bacon. Served on a Bakehouse brioche bun.

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

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.

Fresh Block Island swordfish marinated in our housemade limeade and grilled over oak. Served over Carolina Gold rice, sautéed with bell peppers, onion and corn. Topped with avocado salad and a grilled lime.

Fresh whitefish, crusted with Dijon mustard, herbs, and bread crumbs. Served with Carolina Gold rice and sautéed spinach.

Blackened Georges Banks sea scallops, served with rice and Camellia red beans (made with applewood smoked bacon).

Red Rage barbeque sauce, pulled pork, and applewood smoked bacon tossed with pasta and topped with Sarvecchio parmesan cheese. This dish does not contain béchamel sauce!

Pasture-raised half chicken from Milan, MI, grilled over oak and topped with a housemade spiced ketchup. Served with roasted vegetables and mashed potatoes.

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 boneless ribeye, smoked then grilled over oak and topped with butter. Served with mashed potatoes and sautéed spinach. This dish is served medium plus!

Bone-in ribeye steak, topped with a red walnut and local mushroom butter. Served with mashed potatoes and sautéed spinach. Garnished with spiced red walnuts.

Pasture-raised New York strip, dipped in a Worcestershire and tallow marinade. Served with Anson Mills' grits & cheese and bacon-braised greens.

Dry-aged steak bites tossed with house Cajun spice blend, green onions, bell peppers, cream, and Martelli pasta, topped with Sarvecchio parmesan cheese, scallions, and fresh herbs.

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

Leelanau, MI

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

One scoop of salted caramel gelato

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.

Turkey and Black-Eyed Pea Chili: roasted turkey and black-eyed peas in a rich chili with onions, bell peppers, ancho chili, sage, and other spices, topped with scallions. 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.