Lunch Menu

Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.

Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.

Spinach from Green Things Farm Collective, tossed with a creamy tarragon and Tellicherry black pepper dressing. Topped with spiced honey Texas pecans and red onions.

Quahog clam strips fried in spiced Anson Mills' cornmeal on an oak- grilled pasture-raised burger. Served with our housemade tartar sauce on a grilled Bakehouse brioche bun, with a side of Épices de Cru East Coast fries.

Thick sliced bologna with mustard remoulade, pickles, and American cheese on Bakehouse white bread.

Whitefish fried in seasoned cornmeal with shredded lettuce, tomato relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

Quahog clam strips fried in spiced Anson Mills' cornmeal topped with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

Nueske's applewood smoked ham, Chalet Swiss cheese, sauerkraut and Russian dressing on griddled Roadhouse bread.

Gulf shrimp and pit-smoked chicken cooked with andouille sausage, okra, and other vegetables in a rich shrimp broth. Served with Carolina Gold rice and garnished with filé powder. Ask about having Gumbo catered for your parties - limited time only!

Dry-aged steak bites tossed with house Cajun spice blend, red and green bell peppers, cream, and Mancini pasta. Topped with SarVecchio parmesan cheese, scallions, and fresh herbs.

Maitake mushrooms, fried in buttermilk and flour. Served with pepper gravy, mashed potatoes and roasted carrots.

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 white cheddar cheese curds and topped with beef gravy and scallions.

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

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

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

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)

Spinach lightly sautéed with LaClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a 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)

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.

A buttermilk fried boneless chicken breast topped with pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50!Add Nueske's applewood smoked bacon for $3!

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 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 barbecue sauce.Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.

sustainably farm-raised in the Bay of Fundy

delicate filets, great blackened

sweet, nutty, great sautéed

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

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 mashed potatoes 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 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 barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF) BBQ Sauces Eastern North Carolina Vinegar BBQ (GF), Red Rage Tomato BBQ, or South Carolina Mustard BBQ (GF)

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

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

Please choose at least two pieces from the list below to build your basket. The price of each piece is in addition to the $6.00 charge for sides. Our fried chicken can also be made gluten-free (GF), using Anson Mills' rice flour and our gluten-free fryer. Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried to golden brown. Served with mashed potatoes, a side of chicken gravy, and a garnish of yellow mustard coleslaw.

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

All out Southern comfort food! Mancini 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 Mancini 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 Mancini pasta. Garnished with cilantro.

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 and scallions.

Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse garden salad for $1.00, or a mini Caesar salad for $1.50.

Try a New Mexico black bean and hominy burger! No meat but plenty of flavor and texture! Spiced with roasted garlic, red roasted peppers, New Mexico green chiles, and onions. Topped with avocado salad and New Mexico green chiles on a Bakehouse bun. This dish contains breadcrumbs and is not gluten free. Add your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse garden salad for $1.00, or a mini Caesar salad for $1.50.

Our 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, a side of bacon-braised greens and mashed potatoes.