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.
A 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.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, and served with housemade spicy ketchup.
Steamed Blue Hill Bay mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.
Grilled Bakehouse sourdough topped with Zingerman's Creamery burrata, housemade arugula pesto and toasted pinenuts. This dish contains nuts!
Fresh clams, lightly dusted in seasoned flour and fried, served with housemade tartar sauce.
Local sweet potatoes with curry and cinnamon, topped with maple syrup and powdered sugar.
Fire-roasted red peppers from Cornman Farms' with garlic and fresh herbs.
Roasted heirloom tomatoes from Cornman Farms' with garlic and fresh herbs.
Ask about our vegan soup options!
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.
Pit-smoked chicken with tomatoes, onions, celery and roasted red peppers finished with cilantro and Ig Vella's soft jack cheese. Garnished with crispy tortilla strips and pico de gallo.
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)
Spinach sauteed with Sartori extra aged goat cheese, roasted red peppers, local mushrooms, leeks and fennel in a brown butter vinaigrette.
Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.
Thinly shredded CMF kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Handsown Farms' spinach, Michigan gala apples, pomegranate seeds and hazelnuts tossed in an orange-pomegranate 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 fire-roasted New Mexico green chilies and avocado salad on a Bakehouse bun.
Pasture-raised beef, dry-aged and grilled over oak with pickled jalapeno salad and Ig Vella soft jack cheese, served on a Bakehouse bun with lettuce, pickle, onion, and tomato. Very spicy!
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.
sweet, nutty, great sautéed
sustainably farm-raised in Scotland, great grilled
flaky and mild, best broiled or sautéed
locally raised in Jackson, great grilled
from Block Island, the best we've had, great grilled
caught in the Great Lakes, best sautéed or broiled
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
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.
Provençal stew made with fresh fish, mussels, scallops, potatoes, fennel, and a hint of saffron. Served with grilled sourdough with rouille.
Fresh rainbow trout, sautéed with za'atar spice mix and served with split peas, lentils, roasted Beaver Dam peppers, and sumac.
Fresh Maryland oysters in a rich broth with dry vermouth and a vegetable crouton.
Fresh whitefish, baked with a potato crust and served with sauteed spinach and heirloom tomato sauce.
Bone-in monkfish stewed with onion and capers demi-glace, served with mashed potatoes and roasted carrots.
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.
Housemade city ham and lima beans, caramelized Munster cheese and housemade bechamel. It was a Roadhouse smash!
Pasta tossed with garlic, olive oil, white wine, shallots, and shiitake and maitake mushrooms, topped with Sarvecchio parmesan cheese. This macaroni does not contain any bechamel!
Roadhouse macaroni and cheese, sauteed spinach, Anson Mills' white grits with Cabot cheddar cheese, and roasted vegetables
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 Cornman Farms' beets and topped with shiitake and crimini mushrooms with Sarvecchio parmesan cheese.
Otto file polenta cooked with CMF roasted heirloom tomatoes and topped with Sarvecchio parmesan cheese and fresh 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, or Carolina Gold rice.
10 ounces, boneless
6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.
bone-in 16 ounces
Semi-boneless, Amish free-range
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
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.
10oz New York strip steak topped with Salemville blue cheese and caramelized onions. Served with mashed potatoes and sautéed spinach.
Bone-in CMF ribeye, grilled over oak and topped with housemade shiitake demi-glace. Served with roasted vegetables and sautéed spinach.
Boneless, rosemary-marinated ribeye over a bed of local spinach, mushrooms, red onion, hardboiled egg, with a warm bacon vinaigrette.
Semi-boneless Amish chicken, spiced with ras el hanout and grilled over oak. Served with Mahjoub couscous finished with apricots, pecans, smoked olives, and cilantro.
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.