| back to top |
|
Traditional recipe made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce. |
|
$12.50 / additional cakes $6 ea. |
|
|
Kosher, all-beef hot dogs dipped in a homemade batter of Anson Mills organic corn meal. Served with a selection of Zingerman's mustards. |
|
$6.50 |
|
|
Sweet and hand-cut, twice cooked and served with spicy mayo. |
|
$6.00 |
|
|
Our ancho beef chuck chili over hand-cut, twice cooked fries with our grated 2-year-raw-milk Vermont cheddar. |
|
$6.50 |
|
|
An Ann Arbor twist on a Southern classic. Handmade from organic yellow corn and blue corn. Fried to order and served with homemade hot sauce and spicy mayonnaise. Go Blue! Ask for a side of bacon fat! |
|
$7.50 |
|
|
Wild mushrooms, fire-roasted New Mexico green chiles, real Monterey Jack cheese and green chile salsa. |
|
$9.00 |
|
|
Served with homemade spicy ketchup. A huge hit in these parts. |
|
$6.50 |
|
|
A classic starter all over the South. A creamy spread of aged Vermont cheddar, Hellmann's mayo, and chopped pimentos. Great way to start a meal. Big staff favorite! |
|
$5.50 |
|
|
Served with homemade, homegrown heirloom tomato butter. |
|
$7.50 |
|
|
Steamed in white wine with shallots, tomatoes, lemon, and fresh herbs. |
|
$9.50 |
|
|
See our extensive list of artisanal cheeses from all over the U.S. and put together a one-of-a-kind cheese board appetizer. Ask us what are favorites are today. |
|
$Market Price |
|
|
Chesapeake Bay crab cakes, spicy sweet onion rings, Roadhouse ribs, wild mushroom quesadilla, and hush puppies. |
|
$19.00 |
|
|
Flown in from the East and West coasts. Served with our homemade cocktail sauce. |
|
$market price |
|
|
A recipe from Hogg Island off California's North Coast. Done on the grill, then served with spicy vinegar BBQ sauce.
“Top 10 for 2006!” -- John T. Edge |
|
$market price |
|
| back to top |
|
Baby greens, fresh herbs, carrot, cucumber, and red onion. (Gluten-free tip: Be sure to tell the server to hold those pesky croutons.) |
|
$3.75 mini/ $5.25 regular |
|
|
Whole-leaf baby romaine with really good Caesar dressing, aged Wisconsin Parmesan and salt and pepper croutons. |
|
$5.00 |
|
|
Point Reyes blue cheese, toasted walnuts, red onion and aged red wine vinaigrette. |
|
$6.00 |
|
|
With roasted beets, red onion, California Zinfandel vinaigrette and fresh goat cheese from Zingerman's Creamery. |
|
$6.25 |
|
|
Fresh spinach tossed with aged goat cheddar, sautéed roasted pepper, leeks and fennel in a brown butter vinaigrette. |
|
$6.50 |
|
| back to top |
|
Homemade cream sauce and lots of 2-year old raw-milk Vermont cheddar caramelized with the Martelli family's artisanal macaroni from Tuscany (the best pasta in the world!).
Check out the essay! |
|
$12.50 |
|
|
All-out Southern comfort food. Martelli pasta tossed with our made-from-scratch Southern pimento cheese. Total staff favorite! |
|
$15.00 |
|
|
Fresh, handmade goat cheese sauce caramelized with freshly-cracked black Telicherry, green, and white peppercorns, topped with a crispy round of aged Chelsea goat cheese and bread crumbs. Read Ari's essay! |
|
$15.50 |
|
|
Fresh spinach and roasted pepper caramelized with Ig Vella's Monterey Jack and topped with a crispy Manchester double cream from Zingerman's Creamery. Read Ari's essay. |
|
$17.00 |
|
|
Real Monterey Jack handmade by the folks at Vella cheese (one of the last creameries in the country to make authentic Monterey Jack) with pit-smoked free-range chicken, freshly-cut corn, and fire-roasted New Mexico green chiles. Read Ari's essay. |
|
$17.00 |
|
|
Fresh Georges Bank cod, sea scallops, Dungeness crab meat and Prince Edward Island mussels poached in a rich broth of caramelized vegetables, heirloom local tomatoes, fresh herbs and white wine. |
|
$21.00 |
|
| back to top |
|
Creamy chowder with fresh clams, potatoes, onions and applewood-smoked bacon. |
|
$4.50 (cup) / $7.50 (bowl) |
|
|
Hand-cut Niman Ranch beef with black beans in ancho chile broth. |
|
$4.50 (cup) / $7.50 (bowl) |
|
|
Crimini and porcini mushrooms in homemade vegetable broth with real cream. |
|
$5.00 (cup) / $8.00 (bowl) |
|
|
|
|
$5.50 (cup) / $8.50 (bowl) |
|
| back to top |
|
|
|
Organic grits from Anson Mills, cooked, cooled, cut and then heated on the wood-fired grill. Topped with Zingerman's 2-year-old Vermont raw-milk cheddar, caramelized onions, roasted red peppers, roasted New Mexico green chilies, and freshly-cut corn sautéed in cider vinaigrette. |
|
$17.50 |
|
|
Niman Ranch beef, pit-smoked then braised till it's very tender. Served with Alex's Red Rage Tomato Sauce on the side along with our mashed potatoes (local, of course!) and Southern-style braised greens. |
|
$19.00 |
|
|
Traditional whole-hog Eastern North Carolina barbeque, it's pit-roasted for 14 hours, hand-pulled, chopped and blended with spicy vinegar sauce. Served up with mashed local potatoes and Southern style braised greens. |
|
$17.50 |
|
|
Lightly breaded and fried Niman Ranch beef sirloin served with creamy homemade chicken gravy, mashed local potatoes and sautéed spinach. |
|
$21.00 |
|
|
Niman Ranch pork ribs, cooked for nine hours. Served with Alex's Red Rage Tomato BBQ Sauce, mashed local potatoes and yellow mustard slaw. |
|
$full rack 29.00 / half rack 19.00 |
|
|
Niman Ranch pork grilled over oak and served with homemade applesauce, mashed local potatoes, and Pennsylvania Dutch creamed corn. |
|
$19.00 |
|
|
Really wild-wild rice hand-harvested in Minnesota. With Michigan dried cherries, candied orange, and roasted local vegetables topped with organic cider balsamico vinegar syrup. |
|
$17.00 |
|
|
Amish free-range chicken, semi-boneless, cooked on our wood-burning grill. Served with pinto beans, applewood-smoked bacon, green chili salsa and aged Wisconsin parmesan. |
|
$19.00 |
|
|
Super tender Niman Ranch beef, marinated in olive oil, herbs, and garlic. Grilled over oak and served with mashed local potatoes and sautéed spinach. |
|
$21.00 |
|
|
Hand-pulled free-range goat, slow smoked over wood and served with a very special basting sauce. Served with mashed local potatoes and Southern-style braised greens. |
|
$19.00 |
|
|
Fresh wild mushrooms sautéed with onions and New Mexico green chiles, rolled in corn tortillas and then topped with Zingerman's Creamery's fresh hand-made goat cheese and a red mole chile sauce. |
|
$17.50 |
|
|
Traditional recipe made from real Maryland jumbo lump crab meat and served over Carolina Gold rice with whole grain mustard sauce. |
|
$21.00 |
|
|
Planking is a cooking style that dates back to Native American tribes. Fresh fillets are cooked to order on a real wood plank, which infuses the fish with the subtle flavor of the wood. Served with roasted potatoes and sautéed spinach. See today's fresh fish list. |
|
$market price |
|
|
Really good whole catfish from Mississippi, dusted in organic corn meal then fried. Served with hush puppies, coleslaw, tartar sauce and homemade Louisiana-style hot sauce. |
|
$21.00 |
|
| back to top |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| back to top |
|
Served with lettuce, tomato, onion and pickles on a Bakehouse onion roll. Comes with hand-cut french fries. |
|
$9.95 |
|
|
Same great Roadhouse burger topped with your choice of cheeses from our American cheese list. Comes with hand-cut french fries. |
|
$12.50 |
|
|
Our Roadhouse burger with Nueske's applewood-smoked bacon and Point Reyes blue cheese. Comes with hand-cut french fries. |
|
$14.00 |
|
|
Topped with Zingerman's Creamery's fresh goat cheese and real New Mexico green chiles. Comes with hand-cut french fries. |
|
$14.00 |
|
|
No meat but plenty of flavor. Spiced with roasted garlic, red peppers and onion. It's served with New Mexico green chiles, avocado salad, lettuce, tomato, onion and pickles, on a Bakehouse onion roll. Comes with hand-cut french fries. |
|
$12.00 |
|
|
They are so darned cute you have to try them! Five mini-burgers topped with different cheeses - a delicious way to try our many great American cheeses. Served with lettuce, tomato, onion, pickles, and homemade spicy ketchup. Comes with hand-cut french fries. |
|
$19.50 |
|
| back to top |
|
Pieces of pit-smoked free-range chicken in Alex's Red Rage Tomato BBQ sauce, on a Bakehouse onion roll. Comes with hand-cut french fries. |
|
$12.00 |
|
|
Seasoned with traditional vinegar BBQ sauce and served with mustard slaw on a Bakehouse onion roll. Comes with hand-cut french fries. |
|
$12.00 |
|
* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
 If you see this guy, the menu item is meatless.
 Gluten-free
|
