- Fridge to Fridge
- Just for Kids
- After Dinner Drinks
- Thanksgiving To-Go
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 made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce.
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.
Marinated Cornman Farms' roasted red peppers and Creamery goat cheese on grilled Bakehouse sourdough.
Calamari, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.
Beer-battered Widmer's cheese curds served with a chili ranch sauce. Wisconsin's finest! **Wednesdays Only**
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.
Fresh shrimp sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and scallions.
Slow-roasted tomatoes from Cornman Farms' with fresh thyme and garlic.
Slow-roasted red peppers from Cornman Farms' with garlic and fresh herbs. Add housemade mozzarella for $2.50
Ask about our vegan soup options!
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Local mushrooms, celery and onion with white wine and cream.
New England-style chowder made with Nueske's applewood smoked bacon, onion, celery, herbs and cream.
Sweet potato, onion, garlic, fresh cream and pumpkin spices, garnished with fresh herbs.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Mixed greens, red onion, carrots, cucumbers, Cornman Farms' radish sprouts 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)
Fresh greens sauteed with Sartori aged goat cheese, roasted red peppers, local mushrooms, leeks and fennel in a brown butter vinaigrette.
Thinly shredded kale with raisins, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Arugula, croutons, walnuts, red grapes, Cabot cheddar and fresh apples tossed in cider vinaigrette.
Arugula, red onion, roasted CMF pepper, local Asian pear, Salemville blue cheese, and pistachios with herb balsamic 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 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)
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.
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.
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 local mashed potatoes and sauteed local greens. All fresh fish is gluten-free.
sweet, nutty, great sautéed
sustainably farm-raised in Scotland, great grilled
firm and meaty, great grilled
locally raised in Jackson, great grilled
flaky and mild, best broiled or sautéed
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.
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
With calamari, scallops, little-neck clams, mussels, and fresh fish in a rich fumet broth served with Anson Mills' polenta and grilled Zingerman's Bakehouse sourdough.
Fresh arctic char blackened and served with Anson Mills' grits and piperade.
Fresh rainbow trout grilled over hardwood and served on thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Fresh salmon with coffee-spice rub grilled over oak and served with bacon braised collard greens and mashed potatoes.
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.
Pasta tossed with garlic, olive oil, white wine, shallots, shiitakes and crimini mushrooms, topped with Sarvecchio parmesan cheese. This macaroni does not contain any bechamel!
Roadhouse macaroni and cheese, sautéed spinach, roasted vegetables and Anson Mills' grits with cheddar.
Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers, fresh corn and New Mexico green chiles, all sautéed with cider vinaigrette.
Anson Mills' farro piccolo sautéed with fresh herbs, white wine and wild mushrooms. Cooked like a risotto and finished with cream and Sarvecchio parmesan cheese.
Shitake mushrooms from Tantre Farms' served over polenta and topped with Stravechio cheese.
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 local potatoes, hand-cut fries, bacon-braised greens, Anson Mill's grits, yellow mustard slaw, roasted vegetables, sautéed spinach or Carolina Gold rice.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
10 ounces, boneless
bone-in, 16 ounces
6 ounce 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 sautéed spinach.
10 oz boneless ribeye, marinated in olive oil and rosemary, served on thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Battered and fried pork chop topped with chicken gravy, served with mashed local potatoes and sauteed spinach.
Our Wednesday night blue plate - our special recipe meatloaf made with Cornman Farms' beef and pork, served with mashed local potatoes and sauteed spinach.
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.
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.