Lunch is served Mon-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!
Fried Chicken Tenders
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Black Pepper Fries (V)
Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.
Kenny's Mushroom Burger
Pasture-raised burger topped with Chipotle Colby cheese from Kenny's Farmhouse in Kentucky and sautéed local maitake mushrooms from Scottville, Michigan. Served on a Bakehouse brioche bun smothered with ancho chile aioli.
Shaved Ribeye & Pimento Cheese Sandwich
Shaved pasture-aged ribeye, griddled and served on a soft baguette from the Bakehouse. Topped with melted pimento cheese and fried onions.
Peppered ham, Chalet Swiss cheese, sauerkraut and Russian dressing on griddled Roadhouse bread.
Whitefish fried in seasoned cornmeal with shredded lettuce, tomato relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
Pit-Smoked BBQ Chicken Sandwich
Free-range, pasture-raised Amish chicken hand-pulled and topped with Red Rage Tomato BBQ sauce. Served on a Bakehouse brioche bun.
Southwest Roasted Cabbage with Spiced Honey (V)
Roasted and spiced local cabbage from Goetz Farm. Served with Carolina Gold rice and sweet potato broth, made with fresh ginger, chipotle, paprika, and guajillo chile. Drizzled with spiced honey, then garnished with Cotija cheese and herbed bread crumbs.
Fish n' Chips
Fresh Maine pollack, dipped in beer batter made with P.U.B. Lager from Wolverine State Brewing Company. Served with housemade tartar sauce, a garnish of yellow mustard slaw, and hand-cut, twice-fried French fries.
Cornmeal-fried wild-caught North Carolina shrimp topped with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
Mussels and '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!
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with white cheddar cheese curds and topped with beef gravy and scallions.
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.
Sea Islands' Sweet Potato Fries (V)
Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)
Chili & Cheddar Fries
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
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
Spinach lightly sautéed with LeClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a 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)
Coast to Coast Farro Salad
Anson Mills' farro piccolo, tossed in cider balsamic vinaigrette, winter spinach, and roasted balsamic grapes. Topped with Point Reyes blue cheese.
Ancho Beef Chuck Chili
Pasture-raised beef chuck with Camellia black beans in an 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 $2.00-3.50 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 pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50!Add Nueske's applewood smoked bacon for $3!
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 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 barbecue sauce.Served on a Bakehouse brioche bun with 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.
sustainably farm-raised in the Bay of Fundy
delicate filets, great blackened
Creole Pot Likker Fish Stew
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon and ham hock). Served atop Anson Mills' stone ground organic grits and bacon-
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 mashed potatoes Can be gluten-free. (GF)
Half rack $35.00
Full rack $58.00
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 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 barbecue 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.
Smothered Grits (V, GF)
Fresh corn, roasted red peppers, caramelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mills' grits. Topped with Cabot cheddar cheese and garnished with scallions.Add a grilled chicken breast or a blackened chicken breast for $7.00!
Build your Own Chicken Basket $6.00+
Please choose at least two pieces from the list below to build your basket. The price of each piece is in addition to the $6.00 charge for sides. Our fried chicken can also be made gluten-free (GF), using Anson Mills' rice flour and our gluten-free fryer. Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried to golden brown. Served with mashed potatoes, a side of chicken gravy, and a garnish of yellow mustard coleslaw.
GF Breast $15.00
GF Thigh $8.00
GF Wing $7.00
GF Leg $7.00
Macaroni & Cheese
Voted Top Comfort Food by Alton Brown on the The Food Network Show "America's Best"! Macaroni made with our béchamel sauce contains onions. Substitute the Mancini Penne pasta on any of our Mac & Cheeses with gluten-free fusilli egg noodles and gluten-free béchamel! Additional $2.00 for a small, $3.00 for a large, and $1.00 for a side.
Roadhouse Macaroni & Cheese (V)
Housemade béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.
Pimento Cheese & Bacon Macaroni
All out Southern comfort food! Mancini 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 Mancini 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 Mancini pasta. Garnished with cilantro.
Blue Plate Specials
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.
MONDAY Burger Blue Plate Special
Try a pasture-raised beef or 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.
MONDAY Burger Blue Plate Special: New Mexico Black Bean & Hominy Burger (V)
Try a New Mexico black bean and hominy burger! No meat but plenty of flavor and texture! Spiced with roasted garlic, red roasted peppers, New Mexico green chiles, and onions. Topped with avocado salad and New Mexico green chiles on a Bakehouse bun. This dish contains breadcrumbs and is not gluten free. Add 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.
TUESDAY Blue Plate Chili
Our chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
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.
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.