Zingerman's Roadhouse Menu

Chicken livers puréed with onions, hard boiled eggs, and a touch of Tabasco. Served with matzo.

Poached whitefish quenelles, served with onions and carrots.

(V) Sea Island sweet potatoes, local carrots, fire-roasted New Mexico green chiles, chipotle, apricots, orange juice, cilantro and pine nuts.

Pasture-raised short ribs, braised in orange juice with New Mexico green chilies, apricots, dates and ancho chilies. Served with Carolina Gold rice and garnished with cilantro.

(GF) A modern twist on a Passover tradition – sponge cake! We’ve dressed up this tasty dessert with lemon curd between the layers and a caramelized meringue exterior. A pretty, flavorful and light ending to a Passover feast. Plus it’s wheat free!

each (GF) One of our favorite Passover treats, with a creamy texture and great vanilla flavor. It’s impossible to just eat one. By the way, they’re wheat free!

We slice and toast some really great Zingerman's Bakehouse bread baked fresh each morning spread with butter.

We have plain, everything, sesame, cinnamon raisin, garlic, poppy seed, and sea salt bagels baked fresh every morning for us from Zingerman's Bakehouse.

Hand-made coffee cakes made with love from Zingerman's Bakehouse and served with love from us to you. Enjoy by the slice or grab a whole one for the road. We currently serve the Sour Cream, Hot Cocoa, Lemon Poppyseed, and Gingerbread flavors.

A traditional puff pastry cookie, made with really good butter, a bit of flour, and some sugar and turn it into traditionally produced puff pastry.

We hand shape light flaky danish dough, then fill the center with luscious fruit and a sweet cream cheese filling featuring Zingerman's Creamery cream cheese.

Our croissants are the real thing! Classic Parisian pastry made with multiple layers of butter laden dough. Taste the rich, buttery, melt-in-the-mouth flavor that have made the croissant a classic French favorite for hundreds of years.

We use a double dose of Michel Cluizel dark chocolate batons inside these decadent croissant creations.

It's our classic blueberry muffin now made with organic soft white wheat berries from Ferris Organic Farms in Eaton Rapids, Michigan. We mill the berries every day! These muffins also contain tart wild blueberries from Maine. A little East Coast and a little mid-west mixup = one tasty muffin.

Chocolate lovers rejoice! This rich, tender and tasty new muffin is packed with chocolate flavor combined with the wonderfully satisfying crunch of millet. These muffins just so happen to be vegan, so even more muffin-lovers can enjoy them.

Sweet butter, heavy cream, and super quality mix-ins result in delicate, flaky and velvety smooth scones that melt in your mouth. So rich you never need to butter them. So good you won't eat just one. The currant is the classic.

We like to say there is just enough flour to hold the butter and cream together in our scones. To kick up the lemon flavor we give them the triple lemon treatment- candied lemon, fresh lemon zest and a touch of real lemon oil.

Just close your eyes and imagine...tender, flaky texture combined with the flavors of fresh rosemary and aged cheddar.

Our bakers begin with a slice of our independently awesome buttery brioche bread, brush it with orange simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds, and bake it to perfection.

This airy butter pastry is kissed with a touch of our fresh lemon curd to create a danish that will lift you up in to the clouds.

Pie for breakfast? Why not! Start your day with one of these handy little pocket pies, named after Patti, one of our long time pastry kitchen managers. We take our flakiest butter pie dough, fill it with seedless raspberry preserves, bake it a golden brown, and garnish with a drizzle of raspberry glaze.

Filled and coated with our own almond frangipane, then dusted with powdered sugar. A decadent way to start the day or sweeten up your afternoon!

Our flaky, buttery croissant, filled with prosciutto and 12-month Parmigiano Reggiano from Italy.

Start your day, or your afternoon, with the bright flavor of these popular muffins. The tart chopped cranberries, pure orange oil and the cinnamon streusel top are what make them great.

A moist and flavorful bran muffin! You really can taste the difference with the 100% organic bran from the Mill at Janie's Farm in Ashkum, IL. Made with Michigan maple syrup, dried sweetened cranberries, and toasted sunflower seeds, these muffins will start your morning right.

A country cousin to our other scones made with organic rolled oats, toasted pecans, juicy red flame raisins and cinnamon sugar. Every bite is full of flavor.

Our buttery scrumptious scones with the brilliant addition of sweet and spicy crystallized ginger. Taste for yourself why these are so popular.

In honor of our 44th President, we improved and renamed our 'bama buns. We now use a more tender, richer dough that soaks up the caramel schmear. And we removed the raisins and replaced them with loads more toasted pecans. *Saturday and Sunday only*

House-made, line-caught tuna salad and melted Chalet Swiss cheese served on toasted sourdough bread.

Sy Ginsberg's sliced turkey breast, sliced cucumber, lettuce, and house-made ranch dressing wrapped up in a flour tortilla.

Pit-smoked pork dressed with Eastern North Carolina BBQ sauce on a brioche bun with yellow mustard coleslaw.

Carolina Gold rice topped with our pit-smoked pork, really good Millican Texan pecans, and seasonal pickled veggies. Topped with fresh avocado slices and garnished with our Red Rage BBQ sauce and fresh arugula microgreens. Can be made vegetarian without the pork, and gluten-free without the BBQ sauce!

(V) Ari's pimento cheese and sliced cucumbers served on Bakehouse white bread.

Nueske's ham, Chalet Swiss cheese, lettuce, and Dijon mustard served on toasted sourdough bread.

Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.

Pit-smoked beef dressed with Red Rage BBQ sauce on a brioche bun with yellow mustard coleslaw.

Pit-smoked pork, Carolina Gold rice, house-made guajillo chili salsa, refried Camellia pinto beans, New Mexico green chiles, and Ig Vella's Monterey Jack cheese wrapped up in a flour tortilla, then grilled to perfection.

Check with us for availability and options!

A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and scallions. Beef gravy served on the side.

(V) Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise.

Jimmy Red grits, topped with cabot cheddar cheese and olive oil.

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

(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.

Quahog clam strips fried in spiced Anson Mill's cornmeal.Served with our housemade tartar sauce.

(V) Mixed greens with cucumbers, carrots, and house-made salt-and-pepper croutons served with your choice of dressing. Can be gluten-free.

(V, GF) Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!

Whole leaf romaine lettuce with house-made Caesar dressing, Sarvecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)

Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.

(V, GF) Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.

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.

Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage Tomato BBQ sauce and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Creole-seasoned fish sautéed with potlikker (made with lots of bacon), Anson Mills' grits, and bacon-braised greens.

Delicate filets, great blackened.

Sustainably farm-raised in the Bay of Fundy.

Caught in the Great Lakes, best sautéed or broiled.

Our buttermilk fried chicken, chopped and tossed with house-made béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.

All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske's applewood-smoked bacon, and our house-made Southern pimento cheese. Want it vegetarian? Remove the bacon!

10 ounces, boneless

6 ounces

10 ounces, boneless, marinated in olive oil

8 ounces

Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.

Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.

We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with Red Rage tomato BBQ. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.

Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce, pit-smoked beef with Red Rage tomato BBQ sauce, and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.

Pit-Smoked BBQ Pork $28.00 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)

Whole Amish raised chicken seasoned with salt and Tellicherry black pepper and smoked over oak for 3 hours. ***Available to-go only Monday-Thursday***

(V) Anson Mills' stone ground grits and Cabot cheddar cheese.

(V, GF) Made with lots of butter and cream.

(V) Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.

Roasted Carrots

(V, GF) Anson Mills' long grain rice, topped with butter.

(V) Can be gluten-free (GF).

(V) Mancini pasta, housemade béchemel and Cabot cheddar cheese.

(GF) Collard greens braised with bacon.

Our chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.

Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.

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.

Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!

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

(V, GF) Spinach from Green Things Farm Collective, tossed with a creamy tarragon and Tellicherry black pepper dressing. Topped with spiced honey Texas pecans and red onions.

Fried Mississippi catfish filets, served with Anson Mills' Jimmy Red grits and a daikon radish and peanut slaw.

Dry-aged steak bites tossed with house Cajun spice blend, green onions, roasted red peppers, cream, and Martelli pasta. Topped with Sarvecchio parmesan cheese, scallions, and herbs.

(V) Roadhouse mac and cheese, sautéed carrots, Anson Mills' grits and cheese, and sautéed spinach.

10 oz grilled New York steak, topped with chicken fried mushrooms and pepper gravy. Served with mashed potatoes and roasted carrots.

Quahog clam strips fried in spiced Anson Mills' cornmeal on an oak- grilled pasture-raised burger. Served with our housemade tartar sauce on a grilled Bakehouse brioche bun, with a side of Épices de Cru East Coast fries.

Best of the BBQ world! Eastern North Carolina pulled pork and BBQ beef, with a side of bacon-braised greens and mashed potatoes.

(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.

Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.

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.

Corned beef from Sy Ginsberg, potatoes, red peppers, onions and celery in a creamy hash topped with poached eggs* and garnished with scallions. Served with a buttermilk biscuit.

Two eggs, fried over-hard, with Nueske's applewood smoked bacon and American cheese on a Bakehouse brioche bun. Served with breakfast potatoes

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

Roadhouse macaroni and cheese topped with chopped Nueske's applewood smoked bacon and served with two sunny side up eggs.

A 3oz pasture-raised burger, smashed and fried. Served on a grilled Bakehouse brioche bun with an over hard egg, Cabot cheddar, and chipotle aioli. Served with breakfast potatoes.

A pair of poached eggs* served over country ham and buttermilk biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes.

Two eggs * scrambled with bell peppers and Cabot cheddar cheese. Served with Roadhouse sausage, a biscuit, and breakfast potatoes.

Made with fresh eggs* Our Roadhouse omelette changes daily, please check our online to-go menu for today's ingredients. Served with a housemade biscuit and breakfast potatoes.

(V, GF) Scrambled eggs* with salsa ranchero, topped with Ig Vella's Monterey Jack cheese. Served over refried Camellia pinto beans and a crispy tortilla, garnished with cilantro.

Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Michigan farm butter.

1 piece

Made with real vanilla batter, with French Broad chocolate chips griddled inside. Served with Michigan farm butter and maple syrup.

(GF) 1 piece

(V) Traditional Dutch batter cooked to golden brown.

(V, GF) Made with Anson Mills' gluten-free rice flour. Served with real Michigan maple syrup and Michigan farm butter.

(V) Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Michigan farm butter.

Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Served with real Michigan maple syrup and Michigan farm butter.

Southern version of the Dutch classic waffles filled with bits of Anson Mill's organic grits, Cabot cheddar cheese and Neuske's applewood smoked bacon. Served with real Michigan maple syrup and Michigan farm butter.

(GF) A Carolina version of the Dutch classic waffles filled with bits of Anson Mills' organic rice grits, rice flour, Cabot cheddar and our applewood smoked bacon. Served with real Michigan maple syrup and Michigan farm butter.

each Scrambled eggs, pit-smoked pork, chopped Bianco di Napoli tomatoes, cilantro, and New Mexico green chilies in a flour tortilla.

Applewood smoked ham from Wittenburg, WI.

Smoked pork country sausage from Kentucky.

(V, GF) Stone ground organic grits from Anson Mill's in South Carolina made with lots of butter and topped with Cabot cheddar cheese.

(GF) Chef's selection of assorted fresh fruits.

Applewood smoked-bacon from Wittenburg, WI. 3 pieces

(GF) House made sage and chile breakfast sausage patties made with locally raised pork from Homer, MI.

Potatoes, onions, bell peppers and butter.

Anson Mill's stone ground grits made with lots of butter.

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

Two slices of our delicious Bakehouse Gluten Free bread.

Anson Mills' stone ground organic oatmeal, served with milk or cream. Includes two toppings of your choice: each. A side of brown sugar is always available at no charge upon request.

Chef's selection of assorted coffee cake.

Dutch style donuts made with Muscovado brown sugar and lemon zest.

A Belgian pancake cooked in a skillet, topped off with whipped cream and fresh berries. Includes a complimentary cup of Roadhouse Joe.

A flour tortilla with pulled pork, scrambled eggs and Ig Vella soft jack cheese, topped with salsa ranchero. Includes a complimentary cup of Roadhouse Joe.

Chef's choice frittata, cooked and served in a personal cast iron skillet. Includes a complimentary cup of Roadhouse Joe.

Flour tortillas with fresh, free-range eggs and chef's choice of local ingredients.

Chef's selection of coffee cakes from Zingerman's Bakehouse.

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

Anson Mills' stone ground organic oatmeal, served with milk or cream. Includes two toppings of your choice A side of brown sugar is always available at no charge upon request. (V)

A selection of Zingerman's coffeecakes, and a Roadhouse donut.

Griddled Bakehouse cinnamon roll served with a side of farm butter.

Freshly baked plain or sesame seed bagel from the Bakehouse with a side of Creamery cream cheese.

Dutch style donuts made with Muscovado brown sugar and lemon zest.

Breakfast potatoes griddled with Nueske's applewood smoked bacon and Cabot cheddar cheese. Topped with two scrambled eggs and garnished with scallions. Served with a buttermilk biscuit.

Roadhouse macaroni & cheese topped with chopped Nueske's applewood smoked bacon and served with two sunny side up eggs.

Made with fresh eggs.* Our Roadhouse omelette changes daily. Served with a housemade biscuit and breakfast potatoes.

(V, GF) Scrambled eggs* with salsa ranchero, topped with Ig Vella's Monterey Jack cheese. Served over refried Camellia pinto beans and a crispy tortilla, garnished with cilantro.

Two eggs* scrambled with red and green bell peppers and topped with Cabot cheddar cheese. Served with housemade breakfast sausage, biscuit and breakfast potatoes.

Fried chicken picked off the bone and local sweet potatoes in a creamy hash made with Frank's hot sauce, Worcestershire, peppers and onions. Topped with two scrambled eggs* and fried chicken crumbles and served with a buttermilk biscuit.

Handmade Zingerman's plain or sesame seed Bakehouse bagel toasted and served with sliced West Coast wild-caught smoked salmon*, lettuce, tomato, onions, capers, and award-winning Zingerman's Creamery cream cheese.

A pair of poached eggs* served over country ham and Roadhouse biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes.

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

Corned beef, potatoes, red peppers and celery in a creamy hash. Served with a biscuit and poached eggs*. Garnished with scallions.

Two eggs, fried over-hard, with Nueske's applewood smoked bacon and American cheese on a Bakehouse brioche bun. Served with breakfast potatoes.

Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar and a mix of our applewood smoked bacon. Served with Michigan maple syrup.

GF A Carolina version of the Dutch classic waffles filled with bits of Anson Mills'grits & gluten-free rice flour, Cabot cheddar cheese and Nueske's applewood smoked bacon. Served with real Michigan maple syrup and Michigan farm butter.

(V) Malted waffle batter cooked to golden and served with butter and Michigan maple syrup.

V, GF Made with Anson Mills' gluten-free rice flour. Served with real Michigan maple syrup and Michigan farm butter.

(V) Sliced Zingerman's Bakehouse White dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Michigan farm butter.

Sliced Zingerman's Bakehouse challah dipped in vanilla batter and griddled. Served with butter and Michigan maple syrup.

(GF) 1 piece

Made with real vanilla batter, with French Broad chocolate chips griddled inside. Served with butter and Michigan maple syrup.

1 piece

Applewood-smoked bacon from Wittenburg, WI.

(GF) Smoked pork country sausage from Kentucky.

(V, GF)

(V) Can be gluten-free. (GF)

(V) Potatoes, onions, bell peppers and butter.

(GF) House made sage and chile breakfast sausage patties made with locally raised pork from Homer, MI.

(GF) Thick cut Nueske's applewood smoked ham.

(V, GF) Stone ground organic grits from Anson Mill's in South Carolina made with lots of butter and topped with Cabot cheddar cheese.

(V)

Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.

(Vegan) Fresh corn, New Mexico green chiles and roasted red peppers in a rich sweet potato broth. Garnished with tortilla strips, cilantro and avocado salad. Garnished with fresh herbs.

(V, GF) Thinly sliced kale, dried cherries, pine nuts, and SarVecchio parmesan cheese tossed with a lemon garlic vinaigrette.

(V) Mixed greens from Blue Mitten Farms with cucumbers, carrots, and house-made salt-and-pepper croutons served with your choice of dressing. Can be gluten-free. (GF)

(V, GF) Spinach lightly sautéed with Leclare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a 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).

Spinach from Green Things Farm Collective, tossed with a creamy tarragon and Tellicherry black pepper dressing. Topped with spiced honey Texas pecans and red onions.

Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!

All-out Southern comfort food! Mancini pasta caramelized with béchamel, Neuske's applewood smoked bacon and our house-made Southern pimento cheese. Want it vegetarian? Remove the bacon!

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.

A fried boneless chicken breast topped with pickles, and New Mexico green chili ranch on a Bakehouse brioche bun

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.

(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.

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.

Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. Can be gluten-free. (GF)

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 barbeque sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)

Thick sliced bologna with mustard remoulade, pickles, and American cheese on Bakehouse white bread.

Nueske's applewood smoked ham, Chalet Swiss cheese, sauerkraut and Russian dressing on griddled Roadhouse bread.

(V) Maitake mushrooms, fried in buttermilk and flour. Served with pepper gravy, mashed potatoes and roasted carrots.

(V) Spinach from Green Things Farm Collective, tossed with a creamy tarragon and Tellicherry black pepper dressing. Topped with spiced honey Texas pecans and red onions.

Quahog clam strips fried in spiced Anson Mills' cornmeal topped with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

Dry-aged steak bites tossed with house Cajun spice blend, red and green bell peppers, cream, and Mancini pasta. Topped with SarVecchio parmesan cheese, scallions, and fresh herbs.

(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.

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

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.

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

Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.

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)

Spinach lightly sautéed with LaClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a 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).

(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 beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.

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.

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.

sweet, nutty, great sautéed

delicate filets, great blackened

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-

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) BBQ Sauces Eastern North Carolina Vinegar BBQ (GF), Red Rage Tomato BBQ, or South Carolina Mustard BBQ (GF)

(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.

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.

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

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.

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!

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!

(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.

Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.

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

Our chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.

(GF) Made with muscovado brown sugar, Calder's cream and milk, and topped with Fleur de Sel French-harvested sea salt.

A scoop of Creamery vanilla gelato with an apricot Bakehouse Hamantaschen, drizzled with honey. For every sundae sold, we will donate $1 to the Ukrainian Relief Funds.

Cinnamon roll bread pudding mixed with maraschino cherries and French Broad chocolate. Served with Askinosie chocolate sauce, vanilla gelato, freshly whipped cream, cinnamon powder, and a Traverse City cherry.

A Bakehouse Black Magic Brownie with Askinosie chocolate sauce, Creamery vanilla gelato, toasted pecans, freshly whipped cream and a Luxardo cherry.

Traditional bread pudding using our housemade biscuits, eggs, milk, and sugar with Sodt's Farm's blueberries folded in. Garnished with whipped cream and Poirier's cane syrup.

A scoop of bourbon gelato, with maple syrup, toasted pecans, and freshly whipped cream.

Traditional Dutch donut made with molasses, buttermilk, nutmeg and lemon zest, topped with Muscavado brown sugar.

Five thin layers of vanilla sponge cake and dark chocolate espresso butter cream, all topped with pieces of crispy dark caramel.

A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!

Made with Zingerman's Creamery cream cheese, real vanilla bean and a graham cracker crust.

A traditional southern cupcake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting!

Dark Chocolate, Salted Caramel Chocolate Chunk, and Bourbon gelati with Raspberry Sorbet served on a sweet biscuit crumble.

A housemade Dutch donut, topped with chocolate sauce, chocolate gelato, chocolate shavings, whipped cream, Virginia peanuts and a Luxardo cherry.

Our classic Donut Sundae sandwiched between two donuts.

A housemade Dutch donut, dulce de leche sauce, salted caramel chocolate chunk gelato, whipped cream, Virginia peanuts and a Luxardo cherry on top.

A housemade Dutch donut, vanilla gelato, bourbon-caramel sauce, whipped cream, loads of mixed nuts and a Luxardo cherry.

A housemade Dutch donut, Koeze peanut butter, fruit preserves, vanilla gelato, whipped cream, Virginia peanuts and a Luxardo cherry.

Ig Vella Monterey Jack cheese, pit-smoked chicken, cilantro and freshly cut corn tossed with Martelli macaroni in our housemade bechamel sauce.