BRUNCH MENU
Available Saturdays from 11AM-5PM

BRUNCH MENU

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ALL DAY MENU
Available Monday to Friday 10am-9Pm

SOUPS/STARTERS
NEW ENGLAND CLAM CHOWDER
“bisque-style”, cheddar biscuit, bacon    cup 7, bowl 9

SOUP OF THE DAY 
cup 5, bowl 7

FRIED CHICKEN 12
fresh- baked cheddar biscuit, chipotle honey, pickles

MISO SESAME WINGS
available buffalo style 6 pc 10, 12 pc 18

MAC-N-CHEESE BITES 8
marinara sauce, basil

CRAB CAKE 17
"Louis" remoulade, sourdough bread, avocado, hardboiled egg, capers, pickled onion

HUMMUS 13
feta, marinated olives baby kale, grilled pita

​BUFFALO SHRIMP 19
Hand battered Fried Jumbo Shrimp, Buffalo Sauce, Blue Cheese
 

HEARTH OVEN PIZZAS

PEPPERONI 14
fontina cheese melted, garlic

SAUSAGE & PEPPER 14
italian sausage, pepperonata, oregano, cheese

MARGHERITA 13
fresh mozzarella, basil

​MUSHROOM & CARMELIZED ONION 14
taleggio, chili flakes
         
SALADS
Protein Add-Ons Chicken 5, *Faroe Island Salmon, *Hanger Steak 9, Shrimp 3each

MEDITERRANEAN CHOPPED SALAD 10
tomatoes, cucumbers, black olives, feta, red onion,
Red Wine Vinaigrette

CAESAR SALAD 12
romaine, housemade dressing, garlic crouton

ROANOKE CHOPPED SALAD  17
rotisserie chicken, bacon, hard boiled egg, radish, hearts of palm, avocado,
tomato, biscuit crouton, blue cheese, mustard vinaigrette

POWER SALAD 15
baby kale, cauliflower couscous, quinoa, chickpeas, dried apricot,
feta cheese, sesame seeds, cilantro, lemon tahini dressing

SALMON POKE BOWL 16
sushi rice, edamame, avocado, pickled ginger, seaweed salad,
peanuts, togarashi mayo​
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BOXED LUNCHES TAKE OUT ONLY (Served with chips & a cookie 10)

CHICKEN WRAP
grilled chicken, mixed root vegetables, choice of louie, ranch or caesar dressing

TURKEY CLUB
bacon, avocado, lettuce, sun-dried tomato aioli

SANDWICHES
ROANOKE PRIME CHEESE STEAK SANDWICH
caramelized onions, mushrooms leek compote, swiss cheese, Fries 18

GRIDDLED HAMBURGER
two 4 oz. patties, tomato, iceberg, American cheese, shallots, pickles, fries 15

*FRIED EGG SANDWICH
farm fresh eggs, Wisconsin cheddar, gruyere, tomato, truffle butter, sourdough 12

FRIED CHICKEN SANDWICH
buttermilk, pickles, coleslaw, house hot sauce 16

CORNED BEEF REUBEN 14
swiss, sauerkraut, louie dressing, caraway rye, house pickles

PLATES
FAROE ISALAND BLACKENED SALMON 24
 seasonal vegetable

STEAK FRITES 27
10 oz. hanger steak, garlic aioli, sea salt, au poivre

14OZ New York Strip 39
roasted potatoes,  au poivre sauce, caramelized shallot

ROTISSERIE CHICKEN 24
roasted potatoes, mushrooms, herb jus

SPAGHETTI & MEATBALLS 19
beef meatballs, tomato basil, parmesan

CHICKEN PAILLARD 18
greek salad, feta, red wine vinaigrette

SIDES
MAC N CHEESE 9
taleggio, bread crumbs

FRENCH FRIES  5
garlic aioli, parmesan

ELOTES 7
paprika, cilantro, lime

ROASTED BRUSSELS SPROUTS 8
rosemary, chili, parmesan

FAMILY DINNER PACKAGES
WELLS DINNER 25
Chop Salad, Pasta chicken Alfredo, Cheese Pizza, Chocolate Chip Cookies

MADISON DINNER 35
Chop Salad, Roasted Chicken, Cheese Pizza, Chocolate Chip Cookies

LASALLE DINNER 40
Chop Salad, Grilled Salmon, Cheese Pizza, Chocolate Chip Cookies

DESSERTS
NY STYLE CHEESEAKE 8

DOUBLE CHOCOLATE COOKIE 2

SELECTION OF GELATOS & SORBETTOS 3 per scoop

ELEGANT FARMER PIE 16

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MANAGING PARTNER

Brad Alaoui

Passionate restaurateur. Influenced by his multi cultured background. Growing up in Morocco, a real crossroads bordered by the waters of the Mediterranean and open to the vast stretches of the Atlantic Ocean. living in Montreal Canada for the last 2 years of high school, and spending the last 22 years in Chicago where he graduated from Depaul university with a bachelors in Business Information Systems. 

​Brad has been in the hospitality industry since 1997, Brad touched on all facets of the business from an order taker, to a server , bartender, supervisor, to floor manager. He worked at some of the finest establishment in Chicago land area. He started in 1997 as a Server at Ditka’s restaurant, floor manager with Carlucci restaurant, opening manager of Weber Grill restaurant in Schaumburg, General Manager of Carlucci restaurant in Rosemont, General Manager with Delfrisco’s restaurant group at Sullivan’s steakhouse, and General Manager and beverage director with Bravo Brio restaurant group. Brad joined Roanoke hospitality as the opening General manager of restaurants in 2015.

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Roanoke Restaurant

Luxurious finishes, copper accents, and warm lighting were inspired by the fire of the rotisserie & brick oven at the display kitchen.
Masculine lines are tailored to contrast with subtle historical references, some original to the 1913 building, for visual interest.
Roanoke offers various seating options for every occasion. Sit at the counter along the display kitchen for an interesting culinary experience,
cozy up to the warm, inviting bar, and finally have a seat near the fireplace for more intimate dining. Roanoke is a great place to gather
​with friends and colleagues. We have great event space to accommodate your groups of 2 to 150.

CATERING

Roanoke On The Run

Minimum catering orders may apply. All orders must be placed before 4:30 pm the day before delivery (Orders for Monday need to be placed Saturday) Guaranteed Delivery in the Loop Monday–Friday (pickup only Saturday & Sunday)

312.9​40.3760

Roanoke On The Run Menu

Place Your Order

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