Halloween Specials

Dr. Frankenstein-level creativity meets old dishes rising back from the dead on this fun Hallow’s Eve. Be sure to order these now: they’ll disappear as the sun rises on November.

• Warm Spinach & Mushroom Salad (V, GF)
  Back from the dead for one day only! Spinach lightly sautéed with Cabot cheddar cheese, mushrooms, roasted red peppers, leeks, and fennel in a brown butter vinaigrette.

  Small	$18
  Large	$24

• Poultry-Geist BOO-tine
  Spook your tastebuds with a spicy poutine twist! Hand-cut, twice-cooked fries dusted in a ghost chile seasoning, loaded with Widmer’s cheese curds and topped with ghost chile braised chicken

  	$18

• Muenster Mac
  A scary good take on our Roadhouse Mac, made with Hook’s Muenster cheese, béchamel, and Mancini pasta.

  Small	$18
  Large	$24

Starters, Salads, & Soups

• Brown Butter Popcorn (V, GF)
  Bur Oaks red popcorn with browned Vermont Creamery cultured butter, Tellicherry pepper, garlic, thyme and salt.

  Small	$4
  Large	$6

• Really Good Feta with Really Good Olive Oil (V, GF)
  A thick slice of Mt. Vikos Barrel Aged Artisan Goat and Sheep Feta from northern Greece topped with Seka Hills Extra Virgin Olive Oil and Tellicherry Black Pepper.

  	$12

• Smoked Whitefish Dip (GF)
  A U.P. classic of house-smoked whitefish, dressed in mayo, Dijon, red onion, celery, and dill. Served with Zingerman’s Bakehouse bagel chips.

  	$13

• Delicata Squash & Apple Salad (V, GF)
  Roasted delicata squash, local apples, and local greens with pepitas, dried cranberries, Hook’s 7-Year cheddar cheese, dressed in a maple balsamic vinaigrette.

  Small	$15
  Large	$20

Entrées

• Pickled Pumpkin Pumpernickel Burger
  Pasture-raised burger grilled over oak, pickled pumpkin from Tantré Farm, brown butter mayo, and Marieke Gouda on toasted Zingerman’s Bakehouse pumpernickel bread.

  	$28

• Ernst Farm Wheatberry Burger (V)
  Local wheat berries from Ernst Family Farms mixed with roasted red peppers, coriander, fennel seed, sweet potato, and IASA peperoncino. Served on a Bakehouse brioche bun and topped with avocado salad. Ask your server about making it vegan!

  	$20

• Gabe’s Fried Chicken Sandwich
  A buttermilk fried boneless chicken breast, Clancy’s Fancy spicy mayo, Chalet Swiss cheese, and Nueske’s applewood smoked bacon on a Zingerman’s Bakehouse brioche bun.

  	$29

• Ribeye with Sun Dried Tomato Orzo
  10oz dry-aged, pasture-raised ribeye seasoned with garlic and Hungarian paprika. Served with orzo in a creamy sun dried tomato sauce. Garnished with fresh basil.

  	$56

• Grilled Tempeh (Vegan, GF)
  The Brinery’s tempeh, marinated and grilled, served with braised cabbage and apples, Carolina Gold Rice, and roasted delicata squash. Garnished with tarragon and watercress.

  	$28

Blue Plate Specials

• SUNDAY Grillades & 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.

  	$22

• MONDAY Burger Blue Plate
  Our pasture-raised, dry-aged beef burger or our red pepper wheatberry 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.

  	$22

• TUESDAY Blue Plate Chili
  Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.

  	$20

• WEDNESDAY Mama’s Meatloaf
  Our Wednesday night Blue Plate – our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.

  	$22

• THURSDAY Blue Plate BBQ
  Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.

  	$22