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

Curry Sweet Potato Fries (V)

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

Oyster Flights

Powder Point and Barnstable. ***subject to change.***

Zingerman's Creamery Flight

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.

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!

Warm Spinach and Quinoa Salad (V)

Locally grown spinach, red & gold quinoa, garlic, shallots, squash, and leeks. Tossed in a brown butter vinaigrette.

Macaroni & Cheese

Burgers

BBQ Bacon Cheeseburger

Pasture-raised beef on a Bakehouse bun, topped with Cabot cheddar cheese, applewood smoked bacon and Red Rage BBQ sauce.

Vegetarian Entrées

Fish Entrées

Seafood Gumbo

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.

Blackened Redfish

Acadian redfish, blackened, and served with bacon-braised greens and Anson Mills' grits and cheese.

Meat Entrées

Nashville Hot! Fried Chicken

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.

*Ribeye and 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.

Brown Butter Ribeye

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

Ramey Syrah 2015

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

Dessert: Zingerman's Creamery Gelato

One scoop of vanilla 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.