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 and Saltines

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

Fried Ribs

Niman Ranch pork ribs smoked for nine hours then coated in seasoned flour and fried. Topped with Poirier's cane syrup.

Ricotta and Toast (V)

Whole milk ricotta from Bellwether Farms, topped with olive oil and Tellicherry black pepper. Served with grilled Bakehouse sourdough.

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!

Salads

Endive and Pine Nut Salad (V, GF)

Belgian endive, tossed in a citrus and Zatar dressing. Served with sumac-spiced pine nuts, red pepper relish, red onions, and olives.

Burgers

*24/7 Burger

Pasture-raised beef grilled over oak and topped with Hook's 7-year cheddar and Nueske's applewood-smoked bacon. Served on a Bakehouse brioche bun.

Vegetarian Entrées

Farro Piccolo Risotto (V)

Anson Mills' farro piccolo, cooked like a risotto, with cremini and shiitake mushrooms, cream, white wine, Sarvecchio parmesan cheese and fresh herbs.

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.

Fish Entrées

Limeade Swordfish

Fresh Block Island swordfish marinated in our housemade limeade and grilled over oak. Served over Carolina Gold rice, sautéed with bell peppers, onion and corn. Topped with avocado salad and a grilled lime.

Herb-Crusted Whitefish

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

Scallops and Red Beans

Blackened Georges Banks sea scallops, served with rice and Camellia red beans (made with applewood smoked bacon).

Macaroni & Cheese

Memphis Macaroni

Red Rage barbeque sauce, pulled pork, and applewood smoked bacon tossed with pasta and topped with Sarvecchio parmesan cheese. This dish does not contain béchamel sauce!

Meat Entrées

Heath Farms Half Chicken

Pasture-raised half chicken from Milan, MI, grilled over oak and topped with a housemade spiced ketchup. Served with roasted vegetables and mashed potatoes.

*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.

Smoked Ribeye

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!

Ribeye Steak and Mushroom Butter

Bone-in ribeye steak, topped with a red walnut and local mushroom butter. Served with mashed potatoes and sautéed spinach. Garnished with spiced red walnuts.

Dipped New York Steak

Pasture-raised New York strip, dipped in a Worcestershire and tallow marinade. Served with Anson Mills' grits & cheese and bacon-braised greens.

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.

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

Laurentide Meritage 2017

Leelanau, MI

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

Turkey and Black-Eyed Pea Chili: roasted turkey and black-eyed peas in a rich chili with onions, bell peppers, ancho chili, sage, and other spices, topped with scallions. 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.