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

Black Pepper French Fries (V)

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

Sardines & Saltines

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

Mussels and 'Nduja

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!

Fried Calamari

Calamari lightly dusted and fried. Served with Roadhouse tartar sauce.

Zingerman's Creamery Cheese Flight

Tasting plate featuring Chef's selection of cheese from our very own Creamery. Try Manchester, Garlic & Chive Sharon Hollow, and Bridgewater. Served with balsamic roasted grapes and bagel crisps.

Salads

Shaved Brussels Sprouts

Shaved Brussels sprouts, sautéed with caramelized onions, roasted red peppers, dried cherries, and bacon. Topped with balsamic vinegar and Sarvecchio parmesan.

Apple and Cashew Brittle Salad (V)

Arugula, local apples, Zingerman's Candy Co. cashew brittle, and barrel-aged feta cheese with cider balsamico dressing. **This dish contains nuts!**

Wedge Salad

Iceberg lettuce topped with Salemville blue cheese, pickled cherry tomatoes, Nueske's applewood-smoked bacon, and blue cheese dressing.

Burgers

*The Grapes of Wrath Burger

Pasture-raised beef, dry-aged, grilled over oak. Topped with blue cheese, caramelized onions, and grapes roasted in balsamic vinager from Sparrow Lane in California. Served on a Bakehouse brioche bun.

Fish Entrées

Herb-Crusted Whitefish

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

Vegetarian Entrées

Roasted Vegetables and Polenta (V)

Anson Mills' Otto File polenta with Creamery Farm Cheese and fresh herbs. Topped with roasted vegetable and arugula salad and Sarvecchio parmesan cheese.

Smothered Grits (V)

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.

Meat Entrées

Steak au Poivre (GF)

8oz top sirloin, coated with Tellicherry peppercorns from Kerala, India. Served with mashed potatoes, sautéed spinach and demi-glacé.

*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, scallions, and fresh herbs.

Smoked Ribeye (GF)

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!

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. Ask your server for a shot of buttermilk to chase away the flames!

BBQ Meat

South Carolina BBQ Ribs

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

Felipe's Weekly Wine Pick

Hedges Marcel Dupont Syrah

Red Mountain, WA

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, 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

Chicken and Black-eyed Pea Chili: chicken, black-eyed peas, bell peppers, ancho chilies, and spices, topped with scallions and cilantro. 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.