Dinner Specials Menu

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.

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!

Sautéed shishito peppers from Tantre Farm, served over a Zingerman's Creamery goat cheese and lime crema with grilled Bakehouse sourdough.

Dragon's Tongue beans from Solarfuge Farm, tossed with an IASA peperoncino vinaigrette and topped with shaved Kenny's Farmhouse Kentucky Rose cheese.

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.

Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.

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.

Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!

Fried Maitake mushrooms, served on a Bakehouse Brioche bun with pickles and New Mexico green chile ranch.

Braised Sea Island red peas with fennel, carrots and onions, served over Carolina Gold rice. Topped with a local bean and ginger salad.

Fresh Maitake mushrooms dipped in buttermilk and then fried in flour. Served with mashed potatoes and pepper gravy.

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.

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-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.

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.

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.

Our 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 and BBQ beef, with a side of bacon-braised 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 and scallions.