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 with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices, served with Roadhouse tartar sauce.
Additional Cakes $6.25
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 very classic dish from Quebec, served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Wisconsin cheese curds and topped with chicken gravy and scallions. Add Montreal meat for $4!
Steamed Prince Edward Island mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
Gulf shrimp, sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and garnished with scallions.
Four Malpeque oysters, topped with bacon, fennel, cream, spinach and Wisconsin Stravecchio Parmesan cheese.
Roasted tomato, olive and caper tapenade, olive oil and fresh herbs.
Slow roasted tomatoes with fresh thyme and garlic. To be enjoyed with our complimentary bread baskets.
Slow roasted red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets.
Tossed in garlic salt and topped with housemade hot sauce. Add Salemville bleu cheese for $2.00. Can be made gluten free.
East coast calamari fried in seasoned flour, then tossed in house marinara with Hungarian hot wax peppers and fresh herbs.
Ann Arbor Tortilla Company chips topped with pasture-raised beef, cheese sauce, and pico de gallo.
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Roasted Boston Marrow squash with autumn spices and cream, garnished with maple syrup.
Housemade ham, cranberry beans, green and red peppers, onion, celery, carrot, thyme and fresh herbs.
Dressings: red wine vinaigrette, ranch, Caesar, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Handsown Farms baby greens, corn shoots, red onion, carrots, cucumbers, 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.
Fresh local greens sautéed with aged goat cheese, local mushrooms, roasted CMF red peppers, leeks and fennel in a brown butter vinaigrette.
Community Farms' arugula, applewood smoked bacon, Salemville blue cheese, red onion, CMF roasted tomatoes and balsamic vinaigrette.
Tantre Farm's arugula tossed with grapes, Michigan honeycrisp apples, hazelnuts, Cabot cheddar cheese and cider vinaigrette.
Community Farms' arugula, Cornman Farms' beets, red onion and fresh goat cheese with red wine vinaigrette.
Burgers & Sandwiches
Our burgers are ground fresh every day, served with hand-cut, twice-cooked fries. Add applewood-smoked bacon for $2.50. Add cheese from our artisinal cheese list, prices vary. Add fresh Cornman Farms heirloom tomatoes for $0.75!
Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll with lettuce, onion 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 with fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.
Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll with lettuce, onion and pickles. Topped with swiss cheese and wild mushrooms. Can be gluten-free, leave off the bread. (GF)
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) Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF) Southwest Green Tomato BBQ Sauce (GF) Alex's Red Rage Tomato BBQ Sauce S. Carolina Mustard BBQ Sauce (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.
Five mini-burgers topped with different cheesesa delicious way to try our many great American-made cheeses. Served with lettuce, onion and pickles. Can be gluten-free, leave off the onion roll. (GF)
Pole caught tuna from American Tuna in Oregon, mixed with capers, onion, celery, scallion, herbs and Zingerman's Creamery cream cheese on sourdough with Cabot cheddar cheese.
Can be gluten-free.
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar
with celery root, nutmeg and brown sugar.
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with local mashed potatoes and local greens. All fresh fish is gluten-free.
sustainably farm-raised salmon in Scotland, great grilled
sweet, nutty, great sautéed.
1.5 pounds, served with clarified butter
full-flavored fish with lots of healthful oils, great grilled
caught in the Great Lakes, best sautéed or broiled
from the north Atlantic, best broiled or sautéed
from the Hawaiian archipelago, dense and meaty, great grilled
fresh from the Great Lakes, best sauteed or blackened
a mild flavored local favorite, great sautéed or broiled
from the Great Lakes, light and delicate, perfect cornmeal fried!
Served with pepper & corn chow chow and Anson Mills grits with Cabot cheddar cheese.
Beer battered silver hake served with tartar sauce, Roadhouse mustard slaw and French fries.
Creole-seasoned fresh fish, mussels and scallops sauteed with pot likker (made with lots of bacon and ham hock) and served with Anson Mills stone ground grits and bacon-braised greens.
Walleye topped with Rockefeller stuffing of bacon, fennel, cream, spinach and Wisconsin Sarvecchio Parmesan cheese and broiled. Served with celery root & potato casserole and roasted squash.
Brushed with Alex's Red Rage Memphis bbq sauce and grilled, served with mashed potatoes and sauteed local greens.
Creole-seasoned fresh fish and scallops sauteed with pot likker (made with lots of bacon and ham hock) and served with Anson Mills stone ground grits and bacon-braised greens.
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. Rustichella pasta caramelized with applewood smoked bacon and our housemade Southern pimento cheese with Martelli pasta. 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. Garnished with corn shoots.
with housemade guanciale, white wine, scallion, farm eggs and Stravecchio parmesan.
Mushroom and kale pesto, tossed with Martelli pasta, topped with Sarvecchio Parmesan cheese.
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.
Martelli macaroni tossed with a Hungarian hot wax pepper and heirloom tomato marinara with olives and capers. Finished with herbs, extra virgin olive oil and sarvecchio cheese.
Roasted heirloom tomato marinara, fresh herbs, fresh mozzarella and Martelli pasta topped with Sarvecchio parmesan cheese. Not made with bechamel sauce
Ig Vella's Monterey Jack tossed with roasted squash, roasted red peppers, freshly cut corn, New Mexico green chilies, pine nuts, dried apricot and fresh cilantro in our housemade bechamel sauce caramelized with pasta.
Roadhouse macaroni & cheese, chow chow, sauteed local greens and Cornman Farms' roasted squash.
Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar, Cornman Farms' roasted peppers, caramelized onions, fresh corn and fire-roasted New Mexico green chilies, all sautéed with cider vinaigrette.
Anson Mill's Farro Verde sauteed with fresh herbs, white wine and wild mushrooms. Cooked like a risotto and finished with cream and Sarvecchio Parmesan cheese.
Anson Mills bloody butcher grits, cooked with herbs and Zingerman's Creamery goat cheese. Topped with red pepper chutney and fried Zingerman's Creamery Lincoln Log 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. and three sides: mashed local potatoes, hand-cut fries, bacon-braised greens, Carolina gold rice, yellow mustard slaw, Anson Mills Grits, sautéed local greens, chow chow, roasted squash and Cornman Farms' Gilfeather turnip pureé, celery root and potato casserole.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
8 ounces, boneless
bone-in 16 ounces
boneless, 10 ounces
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 $19.50
Blackened beef, mushrooms, Cornman Farms' roasted tomatoes, cream, cilantro, Stravecchio Parmesan and Martelli pasta.
Cornman Farms' arikawa beans stewed with duck breast and leg and goose sausage and house smoked pork belly, wild boar sausage and ham hock. Garnished with pan seared duck breast, toasted bread crumbs and herbs.
Red peppers stuffed with ground lamb, Carolina gold rice and aromatics. Stewed in housemade marinara sauce and served with goat cheese polenta and sauteed local greens.
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)
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.
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 $29.00
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.
Pulled pit-smoked turkey topped with white BBQ sauce, served with mashed local potatoes and bacon-braised greens.