Lunch Menu

Cornmeal and sage batter hand-rolled with bacon and scallions. Served with a side of bacon fat and spicy mayo. Contains nuts!

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

A classic starter all over the South. A creamy spread of sharp Cabot cheddar cheese, Hellmann's mayo and chopped red peppers. Served with celery.

Sweet potatoes hand-cut, twice-cooked and served with spicy mayonnaise. Can be gluten free. (GF)

A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with Widmer's Wisconsin cheese curds and topped with beef gravy and scallions.

Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili, then topped with grated Cabot cheddar cheese and scallions.

Fresh apple slices, cashew brittle from Zingerman's Candy Company, and barrel-aged feta over fresh arugula with cider balsamico dressing This dish contains nuts!

Dry-aged, boneless, rosemary-crusted 10-ounce ribeye grilled over oak and served on top of our large classic Caesar salad.

A Roadhouse bone-in fried chicken breast on a bed of romaine tossed with house made buttermilk ranch dressing, hard boiled egg, tomato and cucumber.

Mixed greens mixed with cucumbers, carrots, and housemade salt-and-pepper croutons served with your choice of dressing. Can be gluten-free.

Whole leaf romaine lettuce, really good Caesar dressing made with raw egg and anchovies, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)

Spinach sautéed with Sartori aged goat cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.

Thinly sliced kale, dried cherries, pine nuts, and Sarvecchio parmesan cheese tossed with a lemon garlic vinaigrette. This dish contains nuts!

Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.

A mix of shiitake, crimini, and button mushrooms, blended with cream, celery, onions, garlic, white wine, and brandy, garnished with fresh herbs.

Fresh corn, New Mexico green chiles, and roasted red peppers in a rich sweet potato broth. Garnished with tortilla strips and avocado salad.

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun.

Choose your favorite cheese from our all-American cheese list to add to your burger! Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun.

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with avocado salad and New Mexico green chiles on a Bakehouse challah bun. This dish contains breadcrumbs and is not gluten free.

Fresh whitefish, dredged in seasoned cornmeal and sautéed in bacon fat, served with applewood smoked bacon, tomatoes, lettuce and tartar sauce on a Bakehouse brioche bun.

Amish free-range turkey rubbed with Coffee Spice Rub, and pit-smoked. Served on grilled Roadhouse bread with baby Swiss, sauerkraut and Russian dressing.

Neuske's appplwood smoked ham served on grilled Roadhouse bread with baby Swiss cheese, sauerkraut and Russian dressing.

A fried boneless chicken breast topped with Cabot 2-yr cheddar, applewood smoked bacon, pickles, and New Mexico green chile ranch on a Bakehouse brioche bun.

Cornmeal-fried shrimp topped with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Our traditional whole hog seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of BBQ sauce. Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.

Free-range, pasture-raised Amish chicken hand-pulled and topped with Red Rage Tomato BBQ sauce. Served on a Bakehouse brioche bun.

Cooked with lots of bacon and house smoked ham hocks!

Can be gluten-free. (GF)

Assorted flavors

Creole-seasoned fresh fish, mussels, and scallops, sautéed with pot likker (made with lots of bacon and ham hock). Served with Anson Mills' stone ground organic grits and bacon-braised greens.

Beer-battered cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.

Sweet, nutty, great sautéed.

Line-caught by Shoreline Wild Salmon in Alaska.

Caught in the Great Lakes, best sautéed or broiled.

Sustainably farm-raised in the Bay of Fundy, great grilled.

Delicate filets, great blackened.

A Roadhouse garden salad with your choice of dressing. Served with a cup of soup of your choice.

A side of Roadhouse macaroni made with bechamel and lots of sharp Cabot cheddar cheese caramelized with artisanal pasta, served with a garden salad with your choice of dressing.

Choose from our all American cheese list for half a grilled cheese on Bakehouse sourdough and a cup of soup of your choice.

Served with a Roadhouse garden salad with your choice of dressing.

Srodek's potato pierogies topped with caramelized onions, sauerkraut, herbs and sour cream.

Shrimp and pit-smoked chicken cooked with okra and vegetables in a rich shrimp stock broth. Served with Carolina Gold rice and garnished with filé powder.

Amish free-range chicken dipped in a black pepper-spiced buttermilk batter then deep fried. Served with mashed local potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Ask us about making it gluten-free! Each basket price includes your choice of pieces. If you choose a breast, only one breast is included. There is a $4 charge for substituting any piece for an additional breast.

Front quarter of beef, pit-smoked and braised til tender. We hand pull it then season it with our Red Rage tomato BBQ sauce. Served with mashed potatoes and bacon braised collard greens.

Traditional whole-hog barbeque made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, and chopped. It is seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of barbeque sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)

Niman Ranch pork ribs, cooked for 9 hours, served with Red Rage Tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. Can be gluten-free. (GF)

Made with fresh eggs,* Andouille sausage, spinach and soft jack cheese. Served with a housemade biscuit and french fries.

Stone ground grits topped with two eggs*, Nueske's applewood smoked bacon and Cabot aged cheddar cheese. Garnished with scallions. Served with a biscuit.

All-out Southern comfort food. Italian made pasta caramelized with Nueske's applewood smoked bacon and our housemade Southern pimento cheese and tossed with béchamel sauce. Want it vegetarian? Remove the bacon!

Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Martelli pasta. Garnished with cilantro.

Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Martelli pasta. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!

Housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Martelli pasta.

Try a pasture raised-beef or black bean and hominy with your choice of cheese from our cheese list, french fries and a Roadhouse garden salad.

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.