Lunch Menu

Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.

A delicious snack to start off your meal!

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

Calamari, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.

Beer-battered Kenny's Farmhouse white cheddar cheese curds served with a ranch sauce. **Wednesdays Only**

Pasture-raised beef, grilled over oak, served on a Bakehouse brioche bun with Hook's 7-year cheddar and applewood smoked bacon.

Peppered ham served on grilled Roadhouse bread with baby Swiss cheese, sauerkraut and Russian dressing.

Beer-battered blue cod, shredded lettuce, and housemade tartar sauce on a Bakehouse brioche bun.

Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.

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.

All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.

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

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.

Applewood smoked ham, pit-smoked chicken, Salemville blue cheese, hard-boiled egg, greens, carrots, 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.

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

Thinly shredded mixed kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Arugula, local apples, Zingerman's Candy Co. cashew brittle, and barrel-aged feta cheese, all tossed in cider vinaigrette. Yum!

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.

Pinto beans, onions, fresno chilies, tomato BBQ sauce, cayenne, cumin, and coriander, topped with Ig Vella's Monterey Jack cheese, and scallions.

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.

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 catfish topped with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

Cornmeal-fried shrimp topped with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft 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.

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

lightly sweet and flaky, great blackened

firm flesh with a mild sweetness, great sautéed

mild, delicate, and a little sweet, best 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 eggs* from cage-free hens, spinach, mushrooms and Cabot cheddar cheese. Served with French fries and a 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

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.

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.

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.