Our dinner menu is updated daily at 4:00 pm to include the evenings specials. Parties of 13 or more will be presented on one check.
Traditional recipe with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices, served with Roadhouse tartar sauce.
Additional Cakes $6.25
Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped pimentos. Served with celery.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
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.
Spring pea puree on grilled sourdough with olive oil and 2 year parmesan.
Steamed Blue Hill Bay mussels in white wine, lemon juice, shallots, diced tomatoes and fresh herbs.
Gulf shrimp, sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and garnished with scallions.
Flour fried and served with grilled asparagus and creole remoulade.
Cape Cod clam strips marinated in buttermilk and spices then floured and fried. Served with house-made tartar sauce and lemon.
Slow roasted Cornman Farms' red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets.
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Cream, asparagus, onion, celery, chicken stock with lemon and truffle oil. Garnished with fresh herbs.
Sweet potato, roasted red peppers, coconut milk, ginger, chipotle chilies, onion and brown sugar. Garnished with real maple syrup and cilantro.
Dressings: red wine vinaigrette, ranch, Caesar, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Mixed greens, corn shoots, red onion, carrots, cucumbers, radish sprouts, corn shoots and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)
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.
Fresh local spinach sautéed with Cypress Grove Purple Haze, local mushrooms, roasted Cornman Farms' roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Arugula, applewood smoked bacon, Salemville blue cheese, red onion, and balsamic vinaigrette.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Arugula, beet, red onion and fresh goat cheese with red wine vinaigrette.
Fresh asparagus with local shiitake mushrooms in a French tarragon vinaigrette, served over arugula.
Burgers & Sandwiches
Our burgers are ground fresh every day, served with hand-cut, twice-cooked fries. Add applewood-smoked bacon for $2.50. Add cheese from our artisinal cheese list, prices vary. Add fresh Cornman Farms heirloom tomatoes for $0.75! Any of our sandwiches an be enjoyed on gluten-free bread for an additional $3.00.
Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll with lettuce, onion, tomato and pickles. Can be gluten-free, leave off the bread. (GF).
Choose your favorite cheese from our all-American cheese list to add to your burger! Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll with lettuce, onion, tomato and pickles. Can be gluten-free, leave off the bread. (GF)
No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers, cilantro and onions.Topped with avocado salad and fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.
Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses, served with lettuce, onion, tomato and pickles.
Cornman Farms' pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce and yellow mustard slaw.
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)
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.
Cornmeal-fried flounder topped with shredded lettuce, pepper-tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse.
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar.
Served with butter.
Carolina gold rice with creole spices and pork sausage.
With cilantro, almonds, pinenuts, and apricots.
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with local mashed potatoes and sauteed local spinach. All fresh fish is gluten-free.
sustainably farm-raised in Scotland, great grilled
sweet, nutty, great sautéed
caught in the Great Lakes, best sautéed or broiled
delicate and mild, best sautéed or broiled
from the Hawaiian archipelago, dense and meaty, great grilled
soft medium flakes and mild flavors that linger, best sautéed
flaky and mild, best broiled or sautéed
firm and meaty with a medium flavor, stands up well to the grill
fresh from the Great Lakes, best sauteed or blackened
light, flaky flesh with a delicately sweet flavor
Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills grits and cheese, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Served with Anson Mills' grits and Cornman Farms' chow chow.
Gulf shrimp, fresh crab meat and peppered ham in a creole sauce, served with Carolina gold rice.
Creole-style fish stew made with fresh fish, mussels, redskin potatoes and Cornman Farms' heirloom tomaotes, creole seasoning and a hint of saffron. Served with grilled bread with rouille.
Flour fried and served with dirty rice, sauteed spinach and a side of creole remoulade.
Fresh fish and bacon cooked in bechamel with herbs and white wine. Topped with mashed potatoes and Cabot cheddar cheese and baked.
Sauteed Alaskan halibut topped with our tarragon veloute, served with Carolina gold rice and grilled asparagus.
Flour fried and served with dirty rice, sauteed spinach and a side of creole remoulade.
Macaroni And Cheese
Macaroni made with our bechamel sauce contains onions.
Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.
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!
Our buttermilk fried chicken, chopped and tossed with housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.
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.
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.
House cured guanciale, garlic, herbs, wine, cream, parmesan and egg tossed with our Martelli pasta.
Martelli pasta tossed with local mushrooms and green garlic pesto. This dish contains nuts!
Roadhouse macaroni & cheese, root vegetable kimchi, sautéed local spinach and grilled asparagus.
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. Topped with corn shoots.
Local asparagus and green garlic pesto sautéed with farro piccolo, white wine and olive oil, topped with parmesan. This dish contains nuts!
Meat And Three
We're bringing a southern tradition right here to Ann Arbor, you choose your meat and three sides to round out your plate. and three sides: mashed local potatoes, hand-cut fries, bacon-braised greens, yellow mustard slaw, sauteed local spinach, root vegetable kimchi, chow chow or grilled asparagus.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
bone-in 16 ounces
boneless, 10 ounces
6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.
Cornman Farms' steaks are pasture raised old breed of cattle. All of the steaks are dry aged to approx. 5 weeks, which creates a complexity of flavor achieved no other way.
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.
4 Pieces $21.00
Pasture-raised hamburger with a mushroom bordelaise, served with mashed local potatoes and sauteed local spinach.
Rosemary marinated grilled boneless ribeye served atop thinly shredded kale, pinenuts and dried cherries with lemon, extra virgin olive oil and Sarvecchio cheese.
Served with berber cous cous with almonds, pinenuts, and apricots.
Braised in red wine with mire poix, foraged pheasantback and local shiitake mushrooms. Served with mashed potatoes.
Spiced and grilled flank steak, served with black beans, pico de gallo, soft jack and avocado salad over corn tortilla chips.
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mill's grits and topped with Cabot cheddar cheese.
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)
Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and yellow mustard coleslaw.
Full Rack $31.00
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.
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.
Pulled pit-smoked turkey topped with white BBQ sauce, served with mashed local potatoes and bacon-braised greens.