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.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
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 Kenny's Farmhouse Kentucky cheese curds and topped with beef gravy and scallions.
Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, served with housemade spicy ketchup.
With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Made with heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice and fresh herbs.
Pasture-raised beef with carrots, celery, potatoes, tomatoes, onions, garlic and beef stock.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Mixed greens, carrots, cucumbers, roasted tomatoes and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)
Thinly shredded Russian red kale from We the People Growers. With dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Whole leaf romaine lettuce from Roadhouse Farm, 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, roasted red peppers from Roadhouse Farm, leeks and fennel in a brown butter 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.
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 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)
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 brioche bun.
Can be gluten-free (GF)
Collards from We the People Growers, cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar.
Swiss chard and beet greens
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with mashed potatoes and roasted carrots. All fresh fish is gluten-free.
sustainably farm-raised in Scotland, great grilled
sweet, nutty, great sautéed
full-flavored fish with lots of healthful oils, great grilled
from Block Island, the best we've had, great grilled
the Lesser Antilles' finest, best seared to medium
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 and sea scallops, sautéed with pot likker (made with lots of bacon and ham hock). Served with Anson Mills' stone ground organic grits and bacon-braised greens from We the People Growers.
Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
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!
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 chiles and fresh cilantro in our housemade bechamel sauce caramelized with Martelli pasta.
Fresh, handmade goat cheese sauce with roasted red peppers from Roadhouse Farm, bechamel, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.
Chef Alex's famous Memphis 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 any béchamel!
Roadhouse macaroni and cheese, Anson Mills' grits topped with Cabot Cheddar cheese, sautéed Roadhouse Farm Swiss chard, and farro piccolo with summer 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.
Farro piccolo sautéed with summer vegetables and white wine, topped with 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.
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.
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 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
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 hogs delivered direct from a local 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).
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 from We the People Growers.
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 tomato BBQ sauce. Served with bacon-braised greens from We the People Growers 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 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.
Our chefs create specials daily using fresh, artisanal ingredients. The availability of the specials may be limited and is subject to change.
Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.
Calamari, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.
Local green and wax beans sautéed with spicy n'duja, tomatoes, garlic, and shallots, topped with pine nuts.
Tantre Farms turnips roasted and tossed in a Harissa sauce.
Cucumbers from Ann Arbor Community Farms, grape tomatoes and fresh basil tossed with a lemon-garlic vinaigrette. Served with Creamery goat cheese.
Pasture raised beef,with Hook's 7 year cheddar cheese, fried onions and housemade comeback sauce on a Bakehouse brioche bun.
Grilled bluefish topped with Alex's Red Rage, served with bacon braised greens and Anson Mills' soft grits topped with Cabot cheddar cheese.
Served with bacon-braised kale and Anson Mills' soft grits topped with Cabot cheddar cheese.
Fresh yellowfin tuna crusted in Épices de Cru Tellicherry black pepper, served with roasted summer squash and lemon couscous.
Lemon-herb couscous served with roasted carrots and harissa.
Grilled, marinated 10oz. boneless ribeye over whole leaf romaine lettuce from Roadhouse Farm, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free.
10 oz Boneless New York Strip steak topped with jumbo lump Maryland crab and broiled, served with roasted summer squash and mashed potatoes
16oz. grilled bone-in ribeye steak topped with dijon mustard butter and served over roasted summer squash and mashed potatoes.
King salmon broiled with applewood smoked bacon, cream, fennel, leeks, spinach and Sarvecchio parmesan cheese, served with mashed potatoes and sautéed local spinach.
Grilled lake trout over thinly shredded kale from We the People Growers. With dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Roadhouse Farm's curry roasted lamb shank dressed with a mint glaze. Served with lemon couscous and Roadhouse Farm mixed greens.
A selection of fresh seafood sautéed with butter, white wine, garlic, shallots, and herbs, tossed with Martelli pasta.