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Starters

Real Chesapeake Bay Crab Cakes

Traditional recipe with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices, served with Roadhouse tartar sauce.

Sea Islands Sweet Potato Fries (V)

Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.

Ari's Pimento Cheese (V, GF)

A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped pimentos. Served with celery.

Poutine

A very classic dish from Quebec, served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Wisconsin cheese curds and topped with beef gravy and scallions. Add Montreal meat for $4!

PEI Heirloom Roasted Tomato Mussels

Steamed Prince Edward Island mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.

Roadhouse Corn Dogs

All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.

NOLA BBQ Shrimp

Gulf shrimp, sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and garnished with scallions.

Oysters Rockefeller

Four Malpeque oysters, topped with bacon, fennel, cream, spinach and Wisconsin Stravecchio Parmesan cheese.

Manchester Bruleé

Creamy Manchester cheese sprinkled with sugar and carmelized. Served with balsamic roasted grapes and bagel crisps. Can be gluten-free without the crisps. (GF)

Fried East Coast Calamari

East coast calamari fried in seasoned flour, then tossed in house marinara with Hungarian hot wax peppers and fresh herbs.

Nachos con Queso

Ann Arbor Tortilla Company chips topped with pasture-raised beef, cheese sauce, and pico de gallo.

Roasted Heirloom Tomatoes and Olive Oil (V, GF)

Slow roasted tomatoes with fresh thyme and garlic. To be enjoyed with our complimentary bread baskets.

Roasted Heirloom Red Peppers and Olive Oil (V, GF)

Slow roasted red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets.

Goat Cheese Tart (V)

Served with mixed greens and Cornman Farms' heirloom roasted tomatoes.

Wisconsin Cheese Curds (V)

Sprecher's Pub Ale-battered Widmer's cheese curds served with a chili ranch sauce. Wisconsin's finest! **Wednesdays Only**

Soups

Ancho Beef Chuck Chili (GF)

Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.

Chicken Noodle Soup

Vegetables combined with rich chicken broth, chicken and Martelli pasta.

Cream of Tomato & Basil Soup (V)

Cornman Farms' heirloom roasted tomatoes, cream, fresh basil, olive oil, onion and garlic. Garnished with fresh herbs.

Salads

Roadhouse Garden (V)

Handsown Farms baby greens, corn shoots, red onion, carrots, cucumbers, radish sprouts and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)

Classic Caesar

Organic romaine lettuce, really good Caesar dressing with raw egg*, aged 2-year Wisconsin Parmesan cheese and salt-and-pepper croutons. Can be gluten-free.

Warm Local Greens & Local Mushroom Salad (V, GF)

Fresh local greens sautéed with aged goat cheese, local mushrooms, roasted CMF red peppers, leeks and fennel in a brown butter vinaigrette.

Bacon and Blue Cheese Salad (GF)

Community Farms' arugula, applewood smoked bacon, Salemville blue cheese, red onion, CMF roasted tomatoes and balsamic vinaigrette.

Apple Cheddar Salad (V, GF)

Tantre Farm's arugula tossed with grapes, Michigan honeycrisp apples, walnuts, Cabot cheddar cheese and cider vinaigrette.

Artichoke and Goat Cheese Salad (V, GF)

Community Farms' arugula, artichokes, red onion and fresh goat cheese with red wine vinaigrette.

Burgers & Sandwiches

*Cornman Farms' Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll with lettuce, onion and pickles. Can be gluten-free, leave off the bread. (GF)

New Mexico Black Bean & Hominy Burger (V)

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions.Topped with fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.

*Wild Mushroom & Swiss Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll with lettuce, onion and pickles. Topped with swiss cheese and wild mushrooms. Can be gluten-free, leave off the bread. (GF)

Pulled Pork BBQ Sandwich

Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse onion roll. Served with mustard cole slaw. Can be gluten-free, leave off the onion roll. (GF) Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF) Southwest Green Tomato BBQ Sauce (GF) Alex's Red Rage Tomato BBQ Sauce S. Carolina Mustard BBQ Sauce (GF)

BBQ Pulled Chicken Sandwich

Pieces of pit-smoked free-range pasture-raised Amish chickens from Homer, MI in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse onion roll.

*5 Burger Super Sampler

Five mini-burgers topped with different cheesesa delicious way to try our many great American-made cheeses. Served with lettuce, onion and pickles. Can be gluten-free, leave off the onion roll. (GF)

American Tuna Melt

Pole caught tuna from American Tuna in Oregon, mixed with capers, onion, celery, scallion, herbs and Zingerman's Creamery cream cheese on sourdough with Cabot cheddar cheese.

Sides

Roadhouse Mashed Local Potatoes (V, GF)

Hand-Cut Fries (V)

Can be gluten-free.

Side-o'-Mac-n-Cheese (V)

Bacon-Braised Greens (GF)

Cooked with lots of bacon and house smoked ham hocks!

Anson Mills Grits

Topped with Cabot cheddar

Carolina Gold Rice (V, GF)

Sauteed Local Greens (V, GF)

Cornman Farms' Pepper Chow Chow (V, GF)

Cornman Farms Gilfeather Turnip Puree (V, GF)

with celery root, nutmeg and brown sugar.

Roasted Squash (V, GF)

Cornman Farms' roasted Boston Marrow squash with brown butter and sage.

Fish

Loch Duart Salmon

sustainably farm-raised salmon in Scotland, great grilled

Georges Bank Sea Scallops

sweet, nutty, great sautéed.

King Crab Legs

1.5 pounds, served with clarified butter

Whitefish

caught in the Great Lakes, best sautéed or broiled

Blue Cod

from the north Atlantic, best broiled or sautéed

Mahi Mahi

from the Hawaiian archipelago, dense and meaty, great grilled

Lake Trout

fresh from the Great Lakes, best sauteed or blackened

Rainbow Trout

freshwater favorites from the Carolinas, great grilled

Arctic Char

skin-on fillets with a firm pink-red flesh, great grilled

Blackened Lake Trout

Served with pepper & corn chow chow and Anson Mills grits with Cabot cheddar cheese.

Fish & Chips

Beer battered blue cod served with tartar sauce, Roadhouse mustard slaw and French fries.

Creole Pot Likker Fish Stew (GF)

Creole-seasoned fresh fish, mussels and scallops sauteed with pot likker (made with lots of bacon and ham hock) and served with Anson Mills stone ground grits and bacon-braised greens.

Whitefish Rockefeller

Whitefish topped with Rockefeller stuffing of bacon, fennel, cream, spinach and Wisconsin Sarvecchio Parmesan cheese and broiled. Served with celery root & potato casserole and roasted squash.

BBQ Mahi Mahi

Brushed with Alex's Red Rage Memphis bbq sauce and grilled, served with mashed potatoes and sauteed local greens.

Macaroni And Cheese

Roadhouse Macaroni & Cheese (V)

Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

Pimento Cheese & Bacon Macaroni

All-out Southern comfort food. Rustichella pasta caramelized with applewood smoked bacon and our housemade Southern pimento cheese with Martelli pasta. Want it vegetarian? Remove the bacon!

Fried Chicken Macaroni and Cheese

Our buttermilk fried chicken, chopped and tossed with housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

Macaroni, Chicken & Monterey Jack

Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chilies and fresh cilantro in our housemade bechamel sauce caramelized with Martelli pasta. Garnished with corn shoots.

Carbonara Macaroni and Cheese

with housemade guanciale, white wine, scallion, farm eggs and Stravecchio parmesan.

Pesto and Mushroom Macaroni (V)

Mushroom and kale pesto, tossed with Martelli pasta, topped with Sarvecchio Parmesan cheese.

Macaroni & 3 Peppercorn Goat Cheese (V)

Fresh, handmade goat cheese sauce with Cornman Farms' roasted red peppers, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.

Buffalo Chicken Macaroni and Cheese

Our Nashville hot fried chicken, chopped and tossed with housemade bechamel sauce. Topped with blue cheese crumbles and housemade hot sauce.

Baked Ziti Mac (V)

Roasted heirloom tomato marinara, fresh herbs, fresh mozzarella and Martelli pasta topped with Sarvecchio parmesan cheese. Not made with bechamel sauce

Calabicitas Macaroni (V)

Ig Vella's Monterey Jack tossed with roasted squash, roasted red peppers, freshly cut corn, New Mexico green chilies, pine nuts, dried apricot and fresh cilantro in our housemade bechamel sauce caramelized with pasta.

Vegetarian

Mac and Three (V)

Roadhouse macaroni & cheese, chow chow, sauteed local greens and Cornman Farms' roasted squash.

Grilled Carolina White Grits (V, GF)

Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar, Cornman Farms' roasted peppers, caramelized onions, fresh corn and fire-roasted New Mexico green chilies, all sautéed with cider vinaigrette.

Farro Verde Risotto (V)

Anson Mill's Farro Verde sauteed with fresh herbs, white wine and wild mushrooms. Cooked like a risotto and finished with cream and Sarvecchio Parmesan cheese.

Bloody Butcher Grits and Goat Cheese (V)

Anson Mills bloody butcher grits, cooked with herbs and Zingerman's Creamery goat cheese. Topped with red pepper chutney and fried Zingerman's Creamery Lincoln Log cheese.

Meat And Three

Chicken Fried Steak*

Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.

*Tenderloin

8 ounces

*London Broil

8 ounces, boneless

*Ribeye

bone-in 16 ounces

*NY Strip boneless

boneless, 10 ounces

Meat

Buttermilk-Fried Chicken

Amish free-range chicken dipped in a black pepper-spiced buttermilk batter then deep fried. Served with mashed local potatoes topped with housemade chicken gravy and mustard coleslaw. Substitute a breast for any piece for a $4 charge. Can be gluten-free, just ask your server.

Mama's Meatloaf

Our Wednesday night blue plate - our special recipe meatloaf made with Cornman Farms' beef and pork, served with mashed local potatoes and sauteed spinach.

Duck. Duck. Goose. & the Three Little Pigs Cassoulet

Cornman Farms' arikawa beans stewed with duck breast and leg and goose sausage and house smoked pork belly, wild boar sausage and ham hock. Garnished with pan seared duck breast, toasted bread crumbs and herbs.

Beef Stroganoff

Dry aged beef steak, mushrooms and caramelized onions in a rich cream sauce, tossed with pasta, garnished with herbs and Hungarian paprika.

*Salisbury Steak

Pasture-raised hamburger with a mushroom bordelaise, served with mashed local potatoes and sauteed spinach.

Wood Grilled Pork Tenderloin

Locally raised duroc pork tenderloin topped with apple bourbon sauce and served with sauteed local greens and roasted squash.

Ribeye Steak Salad (GF)

Rosemary marinated grilled boneless ribeye served atop thinly shredded Cornman Farms' kale, wild mushrooms, red onion and candied pecans tossed in a garlic sherry vinaigrette.

Bbq Meat

BBQ Pork Entree (Can be gluten-free)

Traditional whole-hog barbeque made with local hogs delivered direct from the Farm. It's pit-roasted for 14 hours, hand-pulled, chopped and blended with your choice of barbeque sauce. Served up with mashed local potatoes and bacon-braised greens. Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF) Alex's Red Rage Tomato BBQ Sauce Southwest Green Tomato BBQ Sauce (GF) South Carolina Mustard BBQ Sauce (GF)

Chef Alex's Bearded BBQ Plate

Pit-smoked Niman Ranch spare ribs, BBQ Beef with Alex's red rage tomato BBQ sauce, South Carolina pulled pork and pit-smoked chicken with green tomato BBQ. Served with bacon- braised greens and mashed local potatoes.

Pit-Smoked Spare Ribs

Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and yellow mustard coleslaw.

Pit-Smoked BBQ Beef

Cornman Farms' front quarter of beef, pit-smoked, then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and bacon-braised greens.

White Turkey BBQ (GF)

Pulled pit-smoked turkey topped with white BBQ sauce, served with mashed local potatoes and bacon-braised greens.