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 pimentos. 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.
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.
Calamari, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Bowl $9.00 Garnished with fresh herbs and a dash of Poirier's real cane syrup.
Lamb chili: lamb, corn, peppers, onions, celery, cilantro, tomato-brown butter, cumin, cinnamon, corriander, garlic, and chipotle chilies in beef stock. Served over Carolina Gold rice and garnished with cilantro. 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 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, roasted tomatoes and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)
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, 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 barbeque 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), 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 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 Alex's Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.
Can be gluten-free (GF)
Collards from Roadhouse Farm, 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
locally raised in Michigan, great grilled
firm and flaky and mildly sweet, best sautéed or broiled
caught in the Great Lakes, best sauteed or broiled.
delicate filets, great blackened
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Creole-seasoned fresh fish, mussels, and 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.
Fresh Block Island Swordfish marinated in our housemade limeade, grilled over oak and served with Carolina Gold rice sautéed with bell peppers, onion and corn. Then topped with housemade 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.
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, roasted vegetables, sautéed spinach, and Anson Mills' soft white grits topped with Cabot cheddar cheese.
Organic stone-ground grit cakes, heated on the wood-fired grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers from Roadhouse Farm, 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
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 $21.00
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.
Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and a side garnish of yellow mustard coleslaw.
Full Rack $32.00
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.
Mixed greens with fresh pears, walnuts, and Salemville bleu cheese, tossed in a creamy honey lavender vinaigrette. Topped with Zingerman's Cream Top Shop dried Bartlett pears.
Bluehill Bay mussels, sautéed with spicy Sicilian N'duja sausage, roasted Roadhouse Farm tomatoes, and white wine.
Housemade basil pesto on Bakehouse sourdough bread. Topped with Sarvecchio parmesan cheese and fresh herbs.
Anson Mills' farro risotto, with local shiitake mushrooms and Sarvecchio parmesan cheese. Topped with fresh herbs.
Grilled rainbow trout over thinly shredded mixed kale. With dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Scottish salmon that has been poached in Chef Afrim's borscht, made with beets, carrots, potatoes, and caraway. Served over mashed potatoes and topped with a lemon, horseradish, and dill sour cream.
Fresh skate wing floured and sautéed in brown butter with lemon, white wine, capers and garlic, served with Carolina Gold rice and sautéed spinach.
Fresh Acadian Redfish coated with blackening seasoning and sauteed, served with organic Anson Mills' grits topped with Cabot cheddar cheese and housemade bacon braised greens.
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.
Our 8 oz tenderloin grilled over oak and topped with NOLA BBQ shrimp, served with mashed potatoes and sautéed spinach.
Dry-aged 10 oz. New York Strip Steak, grilled over oak and served with roasted vegetables and mashed potatoes.
Battered free-range chicken, marinated and dipped in a spiced oil of cayenne, garlic, paprika and herbs. Deep-fried and 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.