Our lunch menu is updated daily at 11:00 am to include the day's specials. Product availability is subject to change based on restaurant demands, and we do not guarantee that all dishes will be available throughout the afternoon. Please ask your to-go specialist or server for items we might be out of. Parties of 13 or more will be presented on one check.
Our daily chef's specials are made with fresh, seasonal ingredients. We may run out of these dishes, please inquire about availability.
Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala spice blend from Épices de Cru.
With local chives and crème fraîche.
Calamari, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.
Arugula, local apples, Zingerman's Candy Co. cashew brittle, and barrel-aged feta cheese, and drizzled with balsamic vinaigrette. Yum! This dish contains nuts!
Bibb lettuce, Point Reyes blue cheese, toasted walnuts, red onion, tomato, and aged red wine vinaigrette.
Pasture-raised burger beef, grilled over oak. Topped with local heirloom tomatoes, Zingerman's Creamery fresh goat cheese, and fresh basil. Served on a Bakehouse brioche bun.
Blackened Acadian Redfish with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
Peppered ham served on grilled Roadhouse bread with baby Swiss cheese, sauerkraut and Russian dressing.
Shredded New York strip, pimento cheese, and fried onion straws, soft baguette from the Bakehouse.
Tuna mixed with Ari's pimento cheese and roasted red peppers. Grilled on Bakehouse 8-grain bread.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with our twice-cooked French fries. Our 2018 Good Food Award winning 'Nduja comes from Tempesta Market in Chicago!
Ig Vella's Monterey Jack tossed with tomatoes, roasted red peppers, spinach, and shallots in our housemade béchamel sauce and Martelli pasta. Topped with a Zingerman's Creamery Manchester crispy round.
Order an appetizer to split or to enjoy yourself, a great way to try more of what our menu has to offer.
A classic starter all over the South. A creamy spread of sharp Cabot cheddar cheese, Hellmann's mayo and chopped red peppers.
Sweet potatoes hand-cut, twice-cooked and served with spicy mayonnaise.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Kenny's Farmhouse cheese curds and topped with beef gravy and scallions.
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!
Traditional recipe made with Maryland jumbo lump crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce. Additional Crab Cake $6.25 each
Farm-fresh local greens and produce make our salads a delicious option for a starter or an entrée! Dressings: red wine vinaigrette, ranch, Caesar, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico Looking for something extra on your salad? We can add any of the following for you: Pit-Smoked Pork- $6.00 Pit-Smoked Chicken- $7.00 Pit -Smoked Beef- $8.00 Fried Chicken Breast- $8.00 Grilled Chicken Breast- $6.00
Baby greens with cucumbers, carrots, tomato, radish sprouts, and housemade salt-and-pepper croutons. Served with your choice of dressing. Can be gluten-free.
Whole leaf romaine lettuce from Roadhouse Farm, really good Caesar dressing with raw egg*, Sarvecchio cheese and salt-and-pepper croutons. Can be gluten-free.
Diced ham, pit-smoked chicken, Salemville blue cheese, hard-boiled egg, greens, carrots, cucumber and tomato with your choice of dressing.
A Roadhouse bone-in fried chicken breast with chopped romaine, tossed with housemade buttermilk ranch dressing, hard-boiled egg, tomato and cucumber.
Spinach sautéed with Sartori aged goat cheese, local shiitake mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
We the People Growers' heirloom tomatoes, olive oil, and fresh basil.
Whether it's our Ancho Beef Chuck Chili, or a special creation from our chefs, our soups really do hit the spot! Did you know you can order a Sandwich and Soup or a Salad and Soup Combo? Check out our Combinations section! Also, ask about our new & improved vegan soup!
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Fresh corn and roasted red peppers in a rich sweet potato broth. Garnished with tortilla strips and avocado salad.
East Texas Hot Link Chili: East Texas hot links and red beans with bell peppers and spices in a rich, house-made beef stock. Topped with scallions. Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
Our burgers are ground fresh every day, served with hand-cut, twice-cooked fries unless otherwise noted. Your choice of toppings include lettuce, tomato, pickle, and/or onion. Add applewood smoked bacon for $3.00. Substitute sweet potato fries for $1. Any of our sandwiches or burgers can be enjoyed on gluten-free bread for an additional $3.00.
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 on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.
Served on Zingerman's Bakehouse bread with hand-cut, twice-cooked fries unless otherwise noted. Add applewood smoked bacon for $2.50. Substitute sweet potato fries for $1.
Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread. (GF). • Eastern North Carolina Vinegar BBQ (GF) • Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)
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.
Hand-pulled free-range pasture-raised Amish chickens from Homer, MI in Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.
Cornmeal-fried shrimp topped with shredded lettuce, heirloom tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse with Cajun-spiced fries.
Cornmeal-fried oysters with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
All our sides are full-flavored and traditionally made.
Can be gluten-free. (GF)
Cooked with lots of bacon and house smoked ham hocks!
Our relationship with fish stretches back over 30 years to Zingerman's co-founder Paul Saginaw's days as a partner of the local Monahan's Fish Market. Continuing with trusted purveyors on all three coasts, the Roadhouse focuses on serving full-flavored and sustainable fish. Available grilled, sautéed, blackened, broiled or rubbed with Zingerman's Spicy Coffee Spice rub; served with mashed local potatoes and sautéed spinach, unless otherwise noted. All fresh fish is gluten-free. (GF)
sustainably farm-raised in the Bay of Fundy, great grilled
sweet, nutty, great sautéed
delicate filets, great blackened
Caught in the Great Lakes, best sautéed or broiled.
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon and ham hock). Served with Anson Mills' stone ground organic grits and bacon-braised greens.
A great way to enjoy what you love best if you can't decide!
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.
Served with a Roadhouse garden salad with your choice of dressing.
Half of a grilled cheese sandwich with a cup of soup of your choice.
Choose from classics like buttermilk fried chicken, full-flavored BBQ pit-smoked for 14 hours, or vegetarian options featuring the best farm-fresh produce and grains!
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.
4 pieces $23.00
Traditional whole-hog barbeque made with hogs delivered direct from ta local farm. It's pit-roasted for 14 hours, hand-pulled, chopped and blended with your choice of barbeque sauce. Served up with mashed potatoes and bacon-braised greens. Can be gluten free. (GF) Choose from: • Eastern North Carolina vinegar BBQ sauce (GF) • Red Rage Tomato BBQ Sauce• South Carolina mustard BBQ sauce (GF)
Pasture-raised front quarter of beef, pit-smoked, and braised 'til tender, Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised greens.
Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and a side garnish of yellow mustard coleslaw.
Full Rack $34.00
Pit-smoked Niman Ranch spare ribs, BBQ Beef with Red Rage Tomato BBQ sauce, South Carolina pulled pork and pit-smoked chicken with Red Rage BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Made with fresh eggs,* mushrooms, spinach, and Swiss cheese. Served with twice cooked fries and a housemade biscuit.
Organic stone-ground grit cakes heated on the wood-fired grill, topped with caramelized onions, roasted red peppers, and fresh corn, all sautéed with cider vinaigrette and finished with Cabot cheddar cheese and scallions. Add pit-smoked chicken for $4.00
MACARONI AND CHEESE
Voted Top Comfort Food by Alton Brown on the The Food Network Show "America's Best"! Macaroni made with our béchamel sauce contains onions. Substitute the Martelli pasta on any of our Mac & Cheeses with gluten-free fusilli egg noodles and gluten-free béchamel for $3.00!
Housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta.
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!
Our famous Red Rage BBQ sauce, pulled pork, caramelized onions and applewood smoked bacon. Tossed with Martelli pasta and topped with Sarvecchio parmesan cheese and scallions. This macaroni does not contain any béchamel!
Fresh, handmade goat cheese sauce with roasted red peppers, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.
Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, and fresh cilantro in our housemade béchamel sauce caramelized with pasta. Garnished with cilantro.
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.
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.