Our dinner menu is updated daily at 4:00 pm to include the evening's 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.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped red peppers. Served with celery.
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.
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.
Traditional recipe made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce. Additional Crab Cake $6.25 each
Natural Casing hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Pit-smoked pork, white beans, bell peppers and onions.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette, & cider balsamico Looking for something extra on your salad? We can add any of the following for you: Pit-Smoked Pork- $6.00 Pit-Smoked Chicken- $7.00 Pit -Smoked Beef- $8.00 Fried Chicken Breast- $8.00 Grilled Chicken Breast- $6.00 Scallops- $14.00 Salmon- $10.50
Mixed greens, carrots, cucumbers and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)
Whole leaf romaine lettuce, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)
Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.
Organic spinach sautéed with Sartori goat cheese, mushrooms, shallots, garlic, fresh bell peppers, leeks and fennel in a brown butter vinaigrette.
Thinly shredded mixed local kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
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.
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.
No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with fire-roasted New Mexico green chilies and avocado salad on a Bakehouse brioche bun.
Our traditional whole hog seasoned with your choice of BBQ sauce on a Bakehouse brioche bun with a side garnish of mustard cole slaw. Can be gluten-free, leave off the bun. Eastern North Carolina Vinegar BBQ (GF), Red Rage Tomato BBQ, South Carolina Mustard BBQ (GF)
Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
Hand-pulled free-range pasture-raised Amish chickens from Homer, MI in Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.
Can be gluten-free (GF)
Collards 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
from Block Island, the best we've had, 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 sautéed with pot likker (made with lots of bacon and ham hocks). Served with Anson Mills' stone ground organic grits and bacon-braised greens.
Fresh Block Island swordfish marinated in our housemade limeade and grilled over oak. Served over Jefferson Red rice sautéed with bell peppers, onion and corn. Topped with avocado salad and a grilled lime.
Macaroni And Cheese
Macaroni made with our bechamel sauce contains onions. Substitute the Martelli pasta on any of our Mac & Cheeses with gluten-free fusilli egg noodles and gluten-free béchamel! Additional $2.00 for a small, $3.00 for a large, and $1.00 for a side.
Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.
All-out Southern comfort food. Italian made pasta caramelized with bechamel, applewood bacon and our housemade Southern pimento cheese. Want it vegetarian? Remove the bacon!
Ig Vella's Monterey jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Martelli pasta.
Our buttermilk fried chicken, chopped and tossed with housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.
Fresh, handmade goat cheese sauce with roasted red peppers from Roadhouse Farm, béchamel, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.
Red Rage Tomato BBQ sauce, pulled pork, caramelized onions and applewood smoked bacon. Tossed with Martelli pasta and topped with Sarvecchio parmesan cheese and scallions. This macaroni does not contain béchamel!
Roadhouse macaroni and cheese, Anson Mills' grits and cheese, sautéed spinach, and roasted squash farro.
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 chilis, all sautéed with cider vinaigrette.
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.
10 ounces, boneless
bone-in 16 ounces
6oz flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
Our steaks are a 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 a side garnish of yellow mustard coleslaw. Add a second breast for a $4 charge.
4 Pieces $23.00
Traditional whole-hog BBQ made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, chopped and blended with your choice of BBQ sauce. Served up with mashed potatoes and bacon-braised greens. Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF), Red Rage Tomato BBQ Sauce, South Carolina Mustard BBQ Sauce (GF).
Pasture-raised front quarter of beef, pit-smoked, and braised 'til tender, served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised greens.
Pit-smoked Niman Ranch spare ribs, BBQ Beef with Red Rage tomato BBQ sauce, South Carolina pulled pork and pit-smoked chicken with Red Rage BBQ sauce. Served with bacon-braised greens, and mashed potatoes.
Niman Ranch pork ribs, cooked for 9 hours, served with Red Rage Tomato BBQ sauce, mashed local potatoes and a side garnish of yellow mustard coleslaw.
Full Rack $32.00