Lunch Menu

Épices de Cru Telicherry black pepper from India on our hand-cut french fries.

P.U.B. Lager beer-battered Widmer's cheddar cheese curds served with New Mexico green chile ranch. **Wednesdays Only**

Pasture-raised beef grilled over oak and topped with Cabot cheddar, Neuske's applewood smoked bacon then glazed with maple syrup from H&H Sugarbush, all on a Bakehouse brioche bun.

Pit-smoked pork, Chalet Swiss cheese, bacon & blue cheese slaw, and Russian dressing on griddled Roadhouse bread.

Blackened Acadian redfish with shredded lettuce, tomato relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

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!

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

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

Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)

A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.

Housemade biscuits served with your choice of Michigan farm butter, local honey or Blackberry Patch™ preserves.

A Roadhouse bone-in fried chicken breast on a bed of romaine tossed with housemade buttermilk ranch dressing, hard boiled egg, tomato and cucumber. Can be gluten-free. (GF)

Fresh spinach and Sartori aged goat cheddar lightly sautéed with shiitake and cremini mushrooms, leeks, fennel and roasted red peppers in brown butter vinaigrette.

Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.

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

Mixed greens from Blue Mitten Farms with cucumbers, carrots and housemade salt-and-pepper croutons served with your choice of dressing. Can be gluten-free. (GF)

Chicken, Camellia pinto beans, tomatoes, bell peppers, onions, and spices. Garnished with cilantro.

Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.

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

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

Pasture-raised, dry-aged beef grilled over oak. Served on a Bakehouse brioche bun.Choose your favorite cheese from our all-American cheese list to add to your burger! Only $2 more.

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 brioche bun. This dish contains breadcrumbs and is not gluten free.

A buttermilk fried boneless chicken breast topped with Cabot cheddar cheese, Nueske's applewood smoked bacon, pickles and New Mexico green chile ranch on a Bakehouse brioche bun.

Front quarter of beef, pit-smoked and braised 'til tender. We hand pull it, then season and top it with Red Rage tomato BBQ sauce and serve it on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Traditional whole hog barbecue made with locally raised hogs, pit roasted for 14 hours, hand pulled and chopped. We then season it with Eastern North Carolina vinegar sauce and top with your choice of BBQ sauce. Served on a Bakehouse brioche bun and a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.

sustainably farm-raised in the Bay of Fundy

sweet, nutty, great sautéed

delicate filets, great blackened

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

Ask your server 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. Amish raised chicken dipped in a Tellicherry pepper-spiced buttermilk batter then deep fried. Served with mashed potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Prefer all legs or all wings? Get the same offering of sides and either 3 legs or wings for $18 OR 6 legs or wings for $30!

Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage Tomato BBQ sauce, a side garnish of mustard coleslaw and your choice of side. Can be gluten-free. (GF)

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

Traditional whole-hog barbecue made with locally raised hogs. It's pit roasted for 14 hours, hand pulled and chopped. We then season it with our Eastern North Carolina vinegar sauce and topped with your choice of BBQ sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)

Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.

Fresh corn, roasted red peppers, carmelized onions and New Mexico green chiles sautéed in our cider vinairgrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions. Add a grilled chicken breast or a blackened chicken breast for $7.00!

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

All out Southern comfort food! Martelli pasta caramelized with béchamel, Neuske's applewood smoked bacon and our housemade Southern pimento cheese. Garnished wtih chopped celery leaves. Want it vegetarian? Remove the bacon!

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

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.