Lunch Menu

Featuring newly arrived 2021-harvest farm-to-table Tellicherry black pepper from India on our hand-cut French fries.

Pasture-raised beef grilled over oak on a Bakehouse brioche bun, topped with Ig Vella's Monterey Jack cheese and chimichurri.

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.

18-hour smoked pork mixed with a red mojo sauce, applewood smoked ham, aged baby Swiss cheese, pickles, and Raye's stone-ground yellow mustard. Served on a pressed soft baguette from the Bakehouse.

Montreal smoked meat-- a specialty from Quebec! Served with sauerkraut, Chalet Swiss cheese and Russian dressing on grilled Roadhouse bread.

Grilled local asparagus from Goetz Farm, served over Carolina Gold rice and topped with fresh tarragon butter.

Battered free-range chicken, marinated and dipped in a spiced oil of cayenne, garlic, paprika, and herbs. Deep-fried and served atop a slice of Bakehouse white bread, with hand-cut, twice-cooked fries, coleslaw, and pickles. Ask your server for a shot of buttermilk to chase away the flames!

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 Widmer's cheese curds and topped with beef gravy and scallions.

Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.

Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)

A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.

Housemade biscuits served with your choice of Michigan farm butter, local honey or Blackberry Patch™ preserves.

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)

Spinach lightly sautéed with Sartori aged goat cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.

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).

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)

Cajun Steak Chili: Cajun steak tips, Camellia black beans, tomatoes, bell peppers, onions, garlic, and other spices. Topped with Sarvecchio parmesan cheese, scallions, and fresh herbs. Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.

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 more.

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.≠

A buttermilk fried boneless chicken breast topped with pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2!Add Nueske's applewood smoked bacon for $3!

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.

Traditional whole hog barbecue made with locally raised hogs, pit roasted for 14 hours, hand pulled and chopped. We then season it with Eastern North Carolina vinegar sauce and top with your choice of BBQ sauce. Served on a Bakehouse brioche bun and a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.

sustainably farm-raised in the Bay of Fundy

delicate filets, great blackened

Creole-seasoned fresh fish and mussels sautéed with potlikker (made with lots of bacon). Served with Anson Mills' stone ground organic grits and bacon-braised greens.

Ask your server 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. Amish raised chicken dipped in a Tellicherry pepper-spiced buttermilk batter then deep fried. Served with mashed potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Prefer all legs or all wings? Get the same offering of sides and either 3 legs or wings for $22 OR 6 legs or wings for $30!

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 your choice of side. Can be gluten-free. (GF)

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.

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)

Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.

Fresh corn, roasted red peppers, carmelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions. Add a grilled chicken breast or a blackened chicken breast for $7.00!

Housemade béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.

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!

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!

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.

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.

Our 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, a side of bacon-braised 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 and scallions.