Lunch Menu

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

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

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

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.

Made with seasonal ingredients daily! Please check our online to-go menu for our soup of the day.

Yellow corn and roasted red peppers in a rich buttery sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro. (Contains Dairy)

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 sautéed jalapeños on a Bakehouse challah bun. This dish contains breadcrumbs and is not gluten free.

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.

Pasture-raised front quarter of beef, pit-smoked then braised 'til tender and seasoned with Red Rage Tomato BBQ sauce. Topped with more 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.

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). Served with Anson Mills' stone ground organic grits and bacon-braised greens.

Please check our online to-go menu for our fresh fish selections available today. All fresh fish is gluten-free. (GF)

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.

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 and chef's choice seasonal ingredients. Please check our online to-go menu for our omelette of the day! Served with a house-made 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!

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.