- Fridge to Fridge
- Just for Kids
- After Dinner Drinks
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.
Fresh from Cornman Farms, buttermilk marinated and cornmeal fried green tomatoes. Topped with our house hot sauce and buttermilk ranch.
Four shamrock oysters, topped with bacon, fennel, cream, spinach and Wisconsin Sarvecchio Parmesan cheese.
Half of a Cornman Farms' heirloom tomato, stuffed with pimento cheese and applewood smoked bacon, broiled and served with grilled sourdough. Can be gluten free without the bread.
Fresh mozzarella and sauce vierge made from Cornman Farms' tomatoes, fresh basil, shallots, lemon and olive oil on grilled sourdough.
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Made with Cornman Farms' heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice.
Pork, hominy, celery, onion, sage and oregano in pork broth. Garnished with cilantro, onion and lime.
Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Mixed greens, red onion, carrots, cucumbers, heirloom tomatoes, 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. (GF)
Arugula, beets, red onion and Zingerman's Creamery fresh goat cheese with red wine vinaigrette.
Fresh greens sauteed with Sartori aged goat cheese, local mushrooms, leeks and fennel in a brown butter vinaigrette.
Cornman Farms' heirloom tomatoes, house-made fresh mozzarella cheese and fresh basil drizzled with olive oil, salt and pepper.
A selection of edible flowers from Cornman Farms, nasturtium leaves, navy beans & Nueske's applewood bacon with traditional 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 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 bun 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 and onions.Topped with avocado salad and fire-roasted New Mexico green chilies on a Bakehouse bun.
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 onion roll. Served with mustard cole slaw. Can be gluten-free, leave off the onion roll. (GF) Eastern North Carolina Vinegar BBQ (GF) Southwest Green Tomato BBQ (GF) Alex's Red Rage Tomato BBQ South Carolina Mustard 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 in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse onion roll.
Can be gluten-free (GF)
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar.
Served with butter.
Sauteed with bacon
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with local mashed potatoes and sauteed local greens. All fresh fish is gluten-free.
sustainably farm-raised in Scotland, great grilled
sweet, nutty, great sautéed
flaky and mild, best broiled or sautéed
caught in the Great Lakes, best sautéed or broiled
skin-on fillets with a firm pink-red flesh, great grilled
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.
Creole-seasoned fresh fish, mussels and scallops sauteed with potlikker (made with lots of bacon and ham hock) and Anson Mill's soft white grits and bacon-braised greens
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Blackened salmon served with Creole slaw and Carolina Gold rice.
Caught in the Great Lakes, encrusted with fresh herbs and mustard, served with mashed potatoes and ratatouille.
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.
Ig Vella's Monterey Jack tossed with CMF heirloom tomatoes, spinach, garlic and sallots in our housemade béchamel sauce caramelized with pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.
Roadhouse macaroni & cheese, corn on the cob, sautéed spinach and ratatouille.
Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar, caramelized onions, fresh corn and fire-roasted New Mexico green chilies, all sautéed with cider vinaigrette.
Anson Mills' farro piccolo sautéed with fresh herbs, white wine and local shiitake mushrooms. Cooked like a risotto and finished with cream and Sarvecchio parmesan cheese.
Stew of heirloom tomatoes, summer squash, zucchini, red peppers, eggplant, red onions, garlic and fresh thyme. Topped with Vermont Creamery feta, olive oil and 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. and three sides: mashed local potatoes, hand-cut fries, bacon-braised greens, Anson Mill's grits, Carolina gold rice, yellow mustard slaw, corn on the cob, tomatoes and green beans sautéed with bacon, sautéed spinach, or ratatouille.
6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.
10 ounces, boneless
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.
10 oz boneless ribeye, marinated in olive oil and rosemary, served on spinach with fresh mushrooms, hardboiled egg, red onion and warm bacon vinaigrette.
Braised Cornman Farms' goat with Anson Mills' polenta intergrale and Sarvecchio parmesan cheese.
10 oz boneless NY strip topped with Salemville blue cheese and roasted first-of-the-season tomatoes, served with sauteed spinach and mashed potatoes.
Elk sirloin with romesco sauce, mashed local potatoes and grilled marinated peppers. This sauce contains nuts!
White or dark meat dressed in our own cayenne pepper sauce, served atop a slice of Bakehouse white bread, with hand-cut, twice-cooked fries, coleslaw, pickles and a shot of buttermilk to chase away the flames. ****Tuesdays Only!!***
4 Pieces $21.00
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.
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
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)
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.