Lunch is served Mon and Wed-Fri from 11am to 4pm, and Sat-Sun from 2pm-4pm. Classic all-American comfort food you can enjoy at the Roadhouse or from your very own home! Product availability is subject to change and we apologize in advance if we run out of something you had your heart set on!
Beef & Vegetable Soup
Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.
Local Mushrooms & Swiss Burger
Pasture-raised, dry-aged burger grilled over oak and topped with Chalet aged baby Swiss cheese and locally foraged maitake mushrooms on a Bakehouse brioche bun.
Pit-smoked pork, Chalet Swiss cheese, bacon & blue cheese slaw, and Russian dressing on griddled Roadhouse bread.
Cornmeal-fried whitefish with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
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.
Chili Cheddar Fries
Our hand-cut, twice-cooked fries smothered in our ancho beef chuck chili and topped with Cabot cheddar cheese and scallions.
Sea Islands' Sweet Potato Fries (V)
Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)
Ari's Pimento Cheese (V, GF)
A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Two Buttermilk Biscuits (V)
Housemade biscuits served with your choice of Michigan farm butter, local honey or Blackberry Patch™ preserves.
Buttermilk Fried Chicken Salad
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)
Warm Spinach & Mushroom Salad (V, 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.
Kale & Pinenut Salad
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).
Roadhouse Garden Salad (V)
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)
Ancho Beef Chili
Pasture-raised beef chuck with Camellia black beans in ancho chili broth. Topped with scallions.
Southwestern Vegetable (Vegan, GF)
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.
New Mexico Black Bean & Hominy Burger (V)
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.
Fried Chicken Sandwich
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.
Pit-Smoked BBQ Beef Sandwich
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.
Pit-smoked BBQ Pork Sandwich
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.
Served with mashed potatoes and sautéed spinach unless otherwise noted.
Georges Bank Sea Scallops
sweet, nutty, great sautéed
sustainably farm-raised in the Bay of Fundy
delicate filets, great blackened
Creole Potlikker Fish Stew
Creole-seasoned fresh fish 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 $15 OR 6 legs or wings for $27!
2 pieces $18.00
4 pieces $25.00
Pit-Smoked Spare Ribs
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)
Half rack $26.00
Full rack $44.00
Pit-Smoked BBQ Beef
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.
Pit-Smoked BBQ Pork
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, New Mexico green chiles and carmelized onions all 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!
Grillades and Grits
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.
Macaroni & Cheese
Roadhouse Macaroni & Cheese (V)
Housemade béchamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.
Pimento Cheese & Bacon Macaroni
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!
Fried Chicken Macaroni & Cheese
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!
Macaroni, Chicken & Monterey Jack
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.