Lunch Menu

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!

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

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.

Local heirloom tomato slices, fresh mozzarella from Zingerman's Creamery and local basil drizzled with olive oil.

A Roadhouse bone-in fried chicken breast with chopped romaine, tossed with housemade buttermilk ranch dressing, hard-boiled egg, tomato and cucumber.

Organic, hydroponically grown mixed greens from Blue Mitten Farms in Okemos, MI! Mixed with cucumbers, carrots, and housemade salt-and-pepper croutons served with your choice of dressing. Can be gluten-free.

Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese. This dish contains nuts!

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.

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.

Blackened, dry aged beef topped with Cabot Cheddar, sweet red bbq sauce, and applewood smoked bacon on a Bakehouse challah bun.

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse challah 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 challah bun.

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 challah bun. This dish contains breadcrumbs and is not gluten free.

Nueske's applewood smoked ham served on grilled Roadhouse bread with baby Swiss cheese, sauerkraut and Russian dressing.

A fried boneless chicken breast topped with Cabot 2-yr cheddar, pickles, applewood smoked bacon, pickles, and New Mexico green chile ranch on a Bakehouse challah bun.

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.

Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Red Rage Tomato BBQ sauce on a Bakehouse challah 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 barbeque sauce. Served on a Bakehouse challah 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

sustainably farm-raised in the Bay of Fundy

sweet, nutty, great sautéed

delicate filets, great blackened

Line-caught by Shoreline Wild Salmon in Alaska

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

Creole-seasoned fresh fish, mussels, 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.

Half of a grilled cheese sandwich with 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.

Pasture-raised front quarter of beef, pit-smoked, and braised 'til tender, Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised 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,* roasted red peppers, spinach and Sarvecchio parmesan cheese. Served with a housemade 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.

Blackened local cherry tomatoes tossed with blue cheese, peanuts, and martelli pasta. Topped with fresh herbs.

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.

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 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.