Indoor & Carryout Dining

Monday 3pm-9pm, Tuesday-Thursday 11:30am-9pm, Friday-Saturday 11:30am-10pm, Sunday 11:30am-8pm

Lunch Menu - $

First Course

Choice of one non-Alcoholic drink 

Cup of Roasthouse Chili with Monterey Jack, Sour Cream, Sweet-pickled Jalapenos

Cup of Cream of Crab & Asparagus

Small Roasthouse Salad with Housemade Sweet Red Chili & Basil Vinaigrette

Small Southwestern Quinoa Salad with Arugula, toasted Coriander and Cilantro Vinaigrette

Second Course

Roasthouse Signature Burger: 1/2 lb. local Angus patty, Maple Bourbon Bacon Jam, house-cured Jalapeno Bacon, Buffalo Mozzarella, house sweet pickled jalapenos, L, T on a toasted Bavarian Pretzel bun

Jerk Chicken Tacos (3): 3 tacos, jerk chicken, lettuce, mango pico de gallo, Monterey jack, house made jerk sauce, flour tortilla

Ham Brisket Sandwich: Apple Wood smoked Ham Brisket, Jalapeno Bacon, White Cheddar Cheese, Ham Glaze, L, T, Pretzel brioche bun, side of our Beer Mustard

Avocado & Brie: Avocado, Brie Cheese, sliced Apples, Lettuce, Rosemary & Sundried Tomato Aioli on toasted Ciabatta Roll

Chimichurri Chicken Cheesesteak: Roasted Chimichurri Chicken Breast, Green Peppers, Onions, Bacon, Queso Blanco Whiz, Mexican Street Corn, side of crumbled Jalapeno Kettle Chips for crunch and sweet pickled Jalapenos on a 12" sub roll

Pot Roast Sandwich: Slow Cooked Chuck Roast with Potatoes and Carrots, Brie Cheese, Lettuce, Horseradish sauce

Third Course (will be served at the same time as second course)

Brussels Sprouts

Redskin Potatoes

Garlic Smashed Potatoes

*Dine In Only - Receive a flight of 4 craft beers for $5 when ordering from Frederick Restaurant Week menu

Dinner Menu - $$

First Course

Lobster Wellington Pinwheels: Maine Lobster, Baby Spinach, Gruyere, Savory White Chocolate sauce

Baked Zucchini stuffed with Caprese Salad, Shave Asiago, Pomegranate Arils, Balsamic reduction

Cup of Roasthouse Chili, Monterey Jack, Sour Cream, Sweet-pickled Jalapenos

Cup of Cream of Crab & Asparagus

Small Roasthouse Salad, Housemade Sweet Red Chili & Basil Vinaigrette

Second Course

Rice Bowl: Brown rice, quinoa, Brussels sprouts, avocado, hardboiled egg, toasted pumpkin seeds, dried cherries, Kogi Gochujang broth, roasted McCutcheon's Beet Tahini. Choose one to finish your Bowl: Blackened Salmon / Jerk Chicken / Ovo-Vegetarian Beef

Tenderloin au Poivre: Bacon wrapped Filet Mignon, Garlic Smashed Potatoes, au Poivre sauce, Goat Cheese Crumbles

Brandy cured Pork Belly: Brandy and smoked Sea Salt cured Duroc Pork Belly braised for 8 hours, whipped Parsnips, Arugula, Cherry Butter Vinaigrette

Colossal Crab Carbonara: Bacon, Yolks & Cream, Colossal Crab Meat, Arugula, Corn, Old Bay, Pecorino Romano tossed in Fettuccine

*** comes with choice of one side: Brussels Sprouts, Redskin Potatoes, Garlic Smashed Potatoes, small Roasthouse Salad

Third Course

Bread Pudding of the Day: Housemade Bread Pudding with caramel sauce, ask your server for flavor

Cheesecake of the Day: Homemade Cheesecake, ask your server for flavor

Tiramisu: Tiramisu, Raspberry Coulis, Toffee crumbles

*Dine In Only - Receive a flight of 4 craft beers for $5 when ordering from Frederick Restaurant Week menu