Lunch Menu

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

Whole milk ricotta from Bellwether Farms, topped with olive oil and Tellicherry black pepper. Served with grilled Bakehouse sourdough.

Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala spice blend from Épices de Cru.

Beer-battered Kenny's Farmhouse white cheddar cheese curds served with New Mexico green chile ranch. **Wednesdays Only**

Pasture-raised burger beef, seared and served on grilled Roadhouse Bread with Chalét aged baby Swiss, sautéed mushrooms, and caramelized onions.

Montreal smoked meat, a specialty from Quebec! Served with sauerkraut, Chalet Swiss cheese and Russian dressing on grilled Roadhouse bread.

Fried boneless chicken breast, pickles, onions, lettuce, and mayonnaise, served on a Bakehouse brioche bun.

Tuna mixed with Ari's pimento cheese and roasted red peppers. Grilled on Bakehouse 8-grain bread.

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

Anson Mills' soft grits and cheese, topped with fresh corn, roasted red peppers, caramelized onions, and fire roasted green chiles from New Mexico. Tossed in apple cider vinaigrette and garnished with scallions.

Our Nashville hot fried chicken, chopped and tossed with housemade bechamel sauce. Topped with blue cheese crumbles and housemade hot sauce.

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.

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!

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, 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.

Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.

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

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, New Mexico green chilis, red peppers and onions. Topped with avocado salad on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.

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.

Can be gluten-free. (GF)

Cooked with lots of bacon and house smoked ham hocks!

sweet, nutty, great sautéed

sustainably farm-raised in the Bay of Fundy, great grilled

delicate filets, great blackened

locally raised in Michigan, great grilled

Creole-seasoned fresh fish 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.

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.

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.

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.

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,* applewood smoked bacon, roasted red peppers, and Cabot cheddar cheese. Served with a housemade biscuit and french fries.

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 buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta.

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 pasta. Garnished with cilantro.

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.