Our specials are created every Thursday by our Head Chef Bob Bennett and his team. Product availability is subject to change and we apologize in advance if we run out of something you had your heart set on!
Appetizers, soups, and salads.
Two Maryland blue jumbo lump crab patties, tossed with mayo, peppers, and Old Bay spice, then seared. Served with housemade tartar sauce. Contains raw egg.
Mussels & 'Nduja
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled Bakehouse sourdough. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!
Shishito Peppers & Toast (V)
Sautéed shishito peppers from Tantre Farm, served over a Zingerman's Creamery goat cheese and lime crema with grilled Bakehouse sourdough.
IASA Peperoncino & Local Bean Salad (V, GF)
Dragon's Tongue beans from Solarfuge Farm, tossed with an IASA peperoncino vinaigrette and topped with shaved Kenny's Farmhouse Kentucky Rose cheese.
Insalata Caprese (V, GF)
Green Things Farm heirloom tomatoes with Zingerman's Creamery mozzarella. Served with olive oil, fresh basil, fleur de sel sea salt, and Tellicherry black pepper.
Pepper Fries (V)
Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.
Elisha Barnes Virginia Peanuts
Just dug nuts, left on the vine as they grew, are wrapped about around five-foot-high poles to dry out in the field (think corn shucks). They're left to cure for about a month and a half before they're brought in, cleaned, and brought to Hubs to get that patented blistering, roasting and salting. A hundred years ago pretty much every peanut farmer did this. Today Elisha Barnes is the only one still doing it.
Roasted Texas Pecans (V)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
"Chicken Fried" Mushroom Sandwich
Fried Maitake mushrooms, served on a Bakehouse Brioche bun with pickles and New Mexico green chile ranch.
Reezy Peezy (V)
Braised Sea Island red peas with fennel, carrots and onions, served over Carolina Gold rice. Topped with a local bean and ginger salad.
"Chicken Fried" Mushroom Basket
Fresh Maitake mushrooms dipped in buttermilk and then fried in flour. Served with mashed potatoes and pepper gravy.
*Bacon & Blue Ribeye (GF)
10 oz pasture-raised, dry-aged ribeye, grilled over oak and topped with Salemville blue cheese and applewood smoked bacon. Served with mashed potatoes and sautéed spinach.
Tomato Shrimp Boil
North Carolina wild-caught shrimp in an Old Bay and heirloom tomato broth with local corn, butter braised redskin tomatoes, and charred local cherry tomatoes. Served with grilled Bakehouse sourdough.
Creole Pot Likker Fish Stew (GF)
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
Blue Plate Specials
Please choose at least two pieces from the list below to build your plate. The price of each piece is in addition to the $6.00 charge for sides. 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, a garnish of coleslaw, and pickles. Ask your server for a shot of buttermilk to chase away the flames!
MONDAY Burger Blue Plate Special: Roadhouse Burger
Try a pasture-raised beef burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse garden salad for $1.00, or a mini Caesar salad for $1.50.
MONDAY Burger Blue Plate Special: New Mexico Black Bean & Hominy Burger (V)
Try a New Mexico black bean and hominy burger ! No meat but plenty of flavor and texture! Spiced with roasted garlic, red roasted peppers, New Mexico green chiles, and onions. Topped with avocado salad and New Mexico green chiles on a Bakehouse bun. This dish contains breadcrumbs and is not gluten free. Add your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse garden salad for $1.00, or a mini Caesar salad for $1.50.
TUESDAY Blue Plate Chili
Our 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 and BBQ beef, with a side of bacon-braised 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 and scallions.