Lunch Menu

Iceberg lettuce topped with Nueske's applewood smoked bacon and blue cheese dressing, served with fresh tomatoes.

Roasted red beets served on a bed of arugula and topped with Zingerman's Creamery fresh goat cheese, red onions, and red wine vinaigrette.

Pasture-raised beef grilled over oak on a Bakehouse bun, topped with Hook's 7-year cheddar cheese and Nueske's applewood smoked bacon.

Grilled Bakehouse sourdough bread with melted Cabot cheddar cheese and American prosciutto from La Quercia Cured Meats.

Coppa, salami, and soppressata on a griddled soft baguette from the Bakehouse with shredded lettuce, red wine vinaigrette, and aged baby Swiss cheese.

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

Cornmeal-fried oysters with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

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

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!

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

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

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 Cabot cheddar cheese and scallions.

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

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)

Fresh spinach and Sartori aged goat cheddar lightly sautéed with shiitake and cremini mushrooms, leeks, fennel and roasted red peppers in brown butter vinaigrette.

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)

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 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.

A buttermilk fried boneless chicken breast topped with Cabot cheddar cheese, Nueske's applewood smoked bacon, pickles and New Mexico green chile ranch on a Bakehouse brioche bun.

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

sweet & nutty, great sautéed! Served with mashed potatoes and sautéed spinach.

Caught in the Great Lakes, best sautéed or broiled

Anson Mills' soft grits and Cabot cheddar cheese, topped with fresh corn, roasted red peppers, caramelized onions and New Mexico fire-roasted green chiles. Tossed in cider vinaigrette and garnished with scallions. Add a grilled chicken breast or a blackened chicken breast for $6.00!

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 $18 OR 6 legs or wings for $30! 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)

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 barbecue made with locally raised hogs. It's pit roasted for 14 hours, hand pulled and chopped. We then season it with our Eastern North Carolina vinegar sauce and topped with your choice of BBQ sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)

Omelette* made with the chef's choice of local ingredients, see our online menu for today's offering. Served with french fries and a buttermillk biscuit.

Stone ground Anson Mills' grits topped with two eggs*, Nueske's applewood smoked bacon and Cabot aged cheddar cheese. Garnished with scallions. Served with a biscuit.

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

All out Southern comfort food! Martelli 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!

Ig Vella's Monterey Jack tossed with pit-smoked Amish chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Martelli pasta. Garnished with cilantro.