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.


Mussels and 'Nudja

Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 2018 Good Food Award winning 'Nduja comes from Tempesta Market in Chicago!

Zingerman's Creamery Flight

Tasting board featuring Chef's selection of cheese from our very own Creamery. Try Aged Chelsea, Sharon Chive, and Lincoln Log. Served with balsamic roasted grapes and bagel crisps.

Curry Sweet Potato Fries (V)

Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Épices de Cru. Can be gluten-free. (GF)

Steak Tips and Toast

Pasture-raised, dry-aged steak tips with locally sourced Maitake mushrooms and an herb and bourbon gravy. Served with Bakehouse sourdough toast.

Sautéed Peppers

Antohi, Elephant Ear, Habanata, and Shishito peppers from Tamchop Farm. Topped with olive oil and Fleur-de-sel sea salt. Served with Bakehouse sourdough toast.

Cheese Curds (V)

Beer-battered Kenny's Farmhouse white cheddar cheese curds served with jalapeño ranch. **Wednesdays Only**



Fish Entrées

Trout Meuniere

Carolina trout topped with browned butter and capers. Served with Carolina Gold rice and sautéed spinach.

Vegetarian Entrées

Farro Piccolo Risotto (V)

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

Smothered Grits

Anson Mills' grits 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.

Macaroni & Cheese

Meat Entrées

*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!

Creole Surf and Turf

Grilled bone-in ribeye topped with NOLA BBQ shrimp. Served with Carolina Gold rice and sautéed spinach.

New York Steak with Demi-Glace

Grilled 10oz New York steak, served with mashed potatoes and sautéed spinach. Topped with a caramelized shallot demi-glace.

BBQ Meat

Felipe's Weekly Wine Pick

Tenshen 2016 White Blend

Santa Barbara, CA

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, pit-smoked 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

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.


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.