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.
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. A homage to John Steinbeck and Cannery Row.
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!
Calamari lightly dusted and fried. Served with Roadhouse tartar sauce.
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.
Shaved Brussels sprouts, sautéed with caramelized onions, roasted red peppers, dried cherries, and bacon. Topped with balsamic vinegar and Sarvecchio parmesan.
Arugula, local apples, Zingerman's Candy Co. cashew brittle, and barrel-aged feta cheese with cider balsamico dressing. **This dish contains nuts!**
Iceberg lettuce topped with Salemville blue cheese, pickled cherry tomatoes, Nueske's applewood-smoked bacon, and blue cheese dressing.
Our burgers are ground fresh every day, served with hand-cut, twice-cooked fries unless otherwise noted.
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.
Fresh whitefish, crusted with Dijon mustard, herbs, and bread crumbs. Served with Carolina Gold rice and sautéed spinach.
Anson Mills' Otto File polenta with Creamery Farm Cheese and fresh herbs. Topped with roasted vegetable and arugula salad and Sarvecchio parmesan cheese.
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.
8oz top sirloin, coated with Tellicherry peppercorns from Kerala, India. Served with mashed potatoes, sautéed spinach and demi-glacé.
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 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.
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!
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!
4 pieces $23.00
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Millls' grits and a side garnish of mustard coleslaw.
Full Rack $35.00
Felipe's Weekly Wine Pick
If you're eating something good, that's great! But if you are eating and drinking something good, that's even better. Each week, our talented chefs prepare menu specials, and our talented wine specialist, Felipe Diaz, selects a featured wine to pair with our specials. Did you know that our all of our wine bottles are 30% off in-house on Tuesdays, and 30% off to-go all day every day!
Red Mountain, WA
Half Pour $7.00
Full Pour $14.00
Roadhouse Samplin' Menu $40
Four smaller courses offering a taste of the best of what we do!
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
Weekly Blue Plate Specials
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.
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.
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.