Every Thursday, Head Chef Bob Bennett and his team create dinner specials for the Roadhouse menu. Every dish is designed to highlight artisanal ingredients that are in season, and to reflect really great, regional flavors. The availability of the specials may be limited and is subject to change.
Appetizers, Soups, and Salads
Heirloom tomatoes from We the People Opportunity Farm drizzled with olive oil and sprinkled with sea salt and cracked Tellicherry pepper.
Local heirloom tomatoes from We The People Opportunity Farm, fresh mozzarella from Zingerman's Creamery and local basil drizzled with olive oil.
10 oz pasture-raised, dry-aged NY Strip, grilled over oak, and topped with blue cheese and Nueske's applewood smoked bacon. Served with Carolina Gold rice and sautéed spinach.
Fresh Atlantic salmon from the Bay of Fundy sauteed and then glazed with ancho chili honey. Served over Carolina Gold rice and sauteed spinach.
Roasted Delicata squash stuffed with traditionally hand-harvested wild rice from Minnesota, dried cherries, onion, garlic, and herbs. Served with sautéed spinach.
Pasture-raised beef grilled over oak on a Bakehouse bun, topped with Ari's pimento cheese and Nueske's applewood smoked bacon.
Weekly Blue Plate Specials
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.
Checkout Toast for the description of the rotating Tuesday chili. Today's 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, BBQ free-range chicken wings, a side of 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.