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.
Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.
Traditional recipe made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce.
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.
Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, and served with housemade spicy ketchup.
With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Kenny's Farmhouse Kentucky cheese curds and topped with beef gravy and scallions.
Grilled Bakehouse sourdough topped with fresh goat cheese, arugula pesto, roasted red peppers, extra virgin olive oil, and aromatic herbs. This dish contains nuts!
Gulf shrimp, sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and garnished with scallions.
CMF soybean hummus with marash pepper and olive oil. Served with bagel crisps.
Fire-roasted red peppers from Cornman Farms' with garlic and fresh herbs.
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Made with Cornman Farms' heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice and fresh herbs.
Made with pulled chicken, really wild wild rice, carrots, celery and chicken stock.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Mixed greens, red onion, carrots, cucumbers, CMF roasted tomatoes 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. (GF)
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.
Fresh CMF spinach sautéed with Sartori aged goat cheese, local mushrooms, roasted Cornman Farms' red peppers, leeks and fennel in a brown butter vinaigrette.
Baby greens with CMF soybeans, pomegranate seeds, roasted red pepper and toasted walnuts, tossed in a walnut sage vinaigrette.
Burgers & Sandwiches
Our burgers are ground fresh every day, served with hand-cut, twice-cooked fries. Add applewood smoked or Arkansas peppered bacon for $2.50. Substitute sweet potato fries for $1. Any of our sandwiches or burgers an be enjoyed on gluten-free bread for an additional $3.00.
Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun. 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 brioche bun with lettuce, onion, tomato and pickles. Can be gluten-free, leave off the bread. (GF)
Our hominy is made from CMF Jimmy Red corn, which gives this burger amazing texture and flavor. Spiced with roasted garlic, red peppers and onions. Topped with fire-roasted New Mexico green chilies and avocado salad on a Bakehouse brioche bun.
Pasture-raised beef, dry-aged, grilled over oak, with romesco sauce and Newsom's Country Ham, on a Bakehouse brioche bun. This dish does contain nuts.
Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses.
Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse bun. Served with mustard cole slaw. Can be gluten-free, leave off the bun. (GF) Eastern North Carolina Vinegar BBQ (GF) Alex's Red Rage Tomato BBQ South Carolina Mustard BBQ (GF) Southwest Green Tomato BBQ (GF)
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.
Pieces of pit-smoked free-range pasture-raised Amish chickens from Homer, MI topped with Alex's Red Rage Tomato BBQ Sauce on a Bakehouse bun.
Can be gluten-free (GF)
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar.
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with mashed potatoes and sautéed spinach. All fresh fish is gluten-free.
sustainably farm-raised in Scotland, great grilled
sweet, nutty, great sautéed
flaky and mild, best broiled or sautéed
locally raised in Jackson, great grilled
delicate filets, great blackened
caught in the Great Lakes, best sautéed or broiled
firm and flaky and mildly sweet, best sautéed or broiled
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Creole-seasoned fresh fish, mussels and scallops sautéed with potlikker (made with lots of bacon and ham hock) and Anson Mills' soft white grits and bacon-braised greens.
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.
San Francisco's classic fisherman's stew of whole Dungeness crab, fresh fish, mussels and clams. Served with grilled sourdough bread.
Seared skate wing, with a sauce of CMF heirloom tomatoes, capers and fresh tarragon. Served with Carolina Gold rice and sautéed spinach.
Georges Bank haddock wrapped in Newsom's country ham, served with a Kentucky cabbage and sausage hash.
Mississippi catfish fillet, encrusted with applewood smoked bacon and pecans. Served with turnip top greens hash.
Seared Acadian redfish, served with CMF soybeans, spinach, roasted red peppers, fennel and a citrus fumét sauce.
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. Italian made pasta caramelized with applewood bacon and our housemade Southern pimento cheese. 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.
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.
Our Nashville Hot! fried chicken, chopped and tossed with house-made bechamel sauce. Topped with blue cheese crumbles and house-made hot sauce.
Spinach and CMF roasted red peppers tossed with house-made bechémel sauce and Ig Vella young jack cheese, caramelized with Martelli Italian made pasta. Served with a wedge of deep fried Creamery Manchester cheese.
Roadhouse macaroni and cheese, sautéed spinach, Anson Mills' grits topped with Cabot cheddar cheese and soybeans.
Organic stone-ground grit cakes, heated on the wood fried grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers, fresh corn and New Mexico green chiles, all sautéed with cider vinaigrette. Garnished with corn shoots.
Anson Mills' farro piccolo, cooked like a risotto, with shiitake and crimini mushrooms, cream, white wine, and Sarvecchio parmesan cheese.
Soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs.
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. Choose from: mashed potatoes, hand-cut fries, bacon-braised greens, Anson Mills' grits, yellow mustard slaw, sautéed spinach, Carolina Gold rice, and CMF roasted carrots.
10 ounces, boneless
bone-in 16 ounces
6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
Semi-boneless, Amish free-range
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 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 potatoes and sautéed spinach.
Boneless, rosemary-marinated 10oz. ribeye served with Delmonico potatoes and sautéed spinach.
Confit of duck leg and soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs. This dish contains nuts!
Amish free range chicken and gravy, served with buttermilk biscuits.
10 ounce boneless ribeye, grilled over oak, served with caramelized onions and Salemville blue cheese sauce. Served with mashed potatoes and sautéed spinach.
10 ounce dry-aged New York strip grilled over oak, served with mashed potatoes, sautéed spinach, and a rich, red wine redcution.
CMF pork chop, stuffed with cornbread. Served with turnip top greens hash.
Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed potatoes and yellow mustard coleslaw.
Full Rack $31.00
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 potatoes and bacon-braised greens. Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF), Alex's Red Rage Tomato BBQ Sauce, South Carolina Mustard BBQ Sauce (GF) or Southwest Green Tomato BBQ Sauce (GF).
Front quarter of beef, pit-smoked, and braised 'til tender, served with Alex's Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised greens.
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 Southwest green tomato BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Weekly Blue Plate Specials
Available for lunch and dinner
Try a Cornman Farms' pasture raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list, french fries and a Roadhouse garden salad.
Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
Our Wednesday night blue plate - our special recipe meatloaf made with Cornman Farms' beef and pork, served with mashed potatoes and sauteed spinach.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, BBQ free-range chicken wings, a side of greens and mashed potatoes.
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese.