Our specials are created every Thursday by our Head Chef Bob Bennett and his team. Product availability is subject to change and we apologize in advance if we run out of something you had your heart set on!
Starters
Appetizers, soups, and salads.
Smoked Salmon Boxty
Bay of Fundy smoked salmon, served over a potato pancake with a chive and dill whipped ricotta.
$15.00
Mussels & 'Nduja
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!
Small
$17.00
Large
$28.00
Warm Potato Salad (V)
Fried local potatoes tossed with local spinach, red onions, and cider vinaigrette. Served over a chive and dill whipped ricotta.
Small
$12.00
Large
$16.00
Beef & Vegetable Soup
Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.
Cup
$9.00
Bowl
$13.00
Black Pepper Fries
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
$9.00
Cajun Fries (V)
Hand-cut French fries tossed in Cajun spice blend from Epices de Cru to bring the heat! Can be gluten-free. (GF)
$9.00
Entrées
Fish, Steak, Burgers, and more! Tons of variety to go around for our monthly specials!
Black Garlic Short Ribs
Pasture-raised short ribs, braised with black garlic and local vegetables. Served with Anson Mills' heirloom grits and bacon-braised collard greens.
$35.00
Ribeye with Anchovy Butter
Oak-grilled 10oz dry aged ribeye, topped with Vermont Creamery cultured butter combined with Fishwife Tinned Seafood Co. anchovy. Served with Carolina Gold rice and sautéed spinach.
$47.00
"Chicken Fried" Mushroom Sandwich (V)
Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served on a Bakehouse Brioche bun with pickles and New Mexico green chile ranch.
$20.00
"Chicken Fried" Mushroom Basket (V)
Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served with mashed potatoes and pepper gravy.
$26.00
Rainbow Trout & Parsley Butter
Sautéed rainbow trout from Eagle Creek, topped with brown butter bread crumbs and parsley butter. Served over a potato, bacon, and mushroom hash, with sautéed spinach.
$38.00
Roasted Turnips & Rice (V)
Roasted local turnips finished with citrus and gochujang butter. Served over Carolina Gold rice with fried shallots and arugula micro greens.
$26.00
Blue Plate Specials
Our every week specials, Sunday-Thursday.
SUNDAY 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.
$16.95
THURSDAY Blue Plate BBQ
Best of the BBQ world! Eastern North Carolina pulled pork and BBQ beef, with a side of bacon-braised greens and mashed potatoes.
$16.95
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.
$17.95
MONDAY Burger Blue Plate Special
Choose either our pasture-raised beef or our 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.
Roadhouse Burger
$17.95
Black Bean Burger
$16.95
TUESDAY Blue Plate Chili
Our chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
$16.95