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.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
A very 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.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar.
Handmade bacon and Cornman Farms' sauerkraut, served with apple fennel mostarda
Roasted tomatoes, olive oil and Sarvecchio parmesan cheese atop grilled Bakehouse sourdough bread.
Flour fried calamari served with tartar sauce and lemon.
Gulf shrimp, sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and garnished with scallions.
Fresh Hawaiian ahi tuna mixed with soy sauce, sesame oil, scallions and chili. Served with avocado salad, radish sprouts, spicy mayonnaise and wonton crisps.
House smoked whitefish mixed with Zingerman's Creamery cream cheese, red onion, capers, lemon and herbs. Served with bagel crisps.
Slow-roasted tomatoes from Cornman Farms with fresh thyme and garlic.
Slow roasted Cornman Farms' red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets.
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Pork, hominy, celery, onion, sage, chilies and oregano in pork broth. Garnished with cilantro, onion and lime.
House braised ham with peas, celery and onions in a pork broth, garnished with fresh herbs.
Dressings: red wine vinaigrette, ranch, Caesar, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Mixed greens, corn shoots, red onion, carrots, cucumbers, radish sprouts, corn shoots 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 Cornman Farms' roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Community Farms' arugula, applewood smoked bacon, Salemville blue cheese, red onion, roasted tomatoes and balsamic vinaigrette.
Community Farms' arugula, beet, red onion and fresh goat cheese with red wine vinaigrette.
Housemade smoked and dry cured pepper ham, sliced paper thin then tossed with arugula, fennel, apricots, toasted almonds and red wine vinaigrette.
Shredded green cabbage tossed with scallions, celery, ramen noodles, sesame seeds, almonds and sesame dressing.
Fresh grapefruit segments and California avocados tossed with arugula, almonds and sesame dressing.
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! Any of our sandwiches an be enjoyed on gluten-free bread for an additional $3.00.
Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse onion roll with lettuce, onion, tomato and pickles. 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 onion roll 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 with avocado salad and fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.
Creole seasoned pasture-raised beef grilled over oak, served on a Bakehouse onion roll with Salemville blue cheese and peppered bacon. Can be gluten-free, leave off the bread. (GF)
Five mini-burgers topped with different cheesesa delicious way to try our many great American-made cheeses. Served with lettuce, onion, tomato and pickles.
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.
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)
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.
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar
With fresh herbs
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.
rich, full flavored fish from the Carolinas
sustainably farm-raised in Scotland, great grilled
flaky and mild, best broiled or sautéed
rich, ruby red flesh, the steak of the sea, great grilled
locally raised in Jackson, great grilled
delicate filets with crustacean flavor, great blackened
from the north Atlantic, best broiled or sautéed
Mild, delicate and a little sweet, best grilled
Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mill's grits, 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.
Served with Cornman Farms' chow chow and Anson Mills' soft grits, topped with Cabot cheddar cheese.
Creole-style fish stew made with fresh fish, scallops and Cornman Farms' heirloom tomaotes, onion, celery, potatoes, creole seasoning and a hint of saffron. Served with grilled bread with red pepper mayonnaise.
Flour dredged rainbow trout finished with capers and white wine. Served with Carolina gold rice and sauteed spinach.
Wood grilled mackerel glazed with Hawaiian teriyaki sauce. Served with Carolina gold rice, pineapple chile salad and sweet potato fries with spicy mayonnaise.
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.
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.
Sauteed green and red peppers with a hint of white wine and Old Bay, caramelized with Ig Vella soft jack cheese and house made bechamel
Roadhouse macaroni & cheese, chow chow, sauteéd spinach and roasted vegetables
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. Topped with corn shoots.
Anson Mills' farro piccolo sautéed with fresh herbs, white wine and local mushrooms. Cooked like a risotto and finished with cream and Sarvecchio Parmesan 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, sauteed spinach, Anson Mills Grits, sautéed local greens, roasted vegetables, and chow chow.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
bone-in 16 ounces
10 ounces, boneless
8 ounces 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 sauteed spinach.
Housemade Andouille sausage, pit smoked chicken, shrimp, and oysters, cooked with New Holland Monkey king Saison, okra and vegetables in a rich broth of shrimp stock. Served with Carolina gold rice and garnished with file powder.
Tenderloin steak rubbed with cajun spices and grilled over hard wood. Topped with Salemville blue cheese and served with mashed potatoes and spinach.
Wood grilled Hawaiian teriyaki marinated half chicken, served with Carolina gold rice, pineapple chile salad and sweet potato fries with spicy mayonnaise.
4 oz dry aged tenderloin and New Orleans style Gulf shrimp served with Carolina gold rice and sauteed spinach.
Cornman Farms' ground beef, onions, carrots, and celery cooked with a rich beef gravy. Topped with mashed potatoes and Cabot cheddar cheese then baked to perfection. Garnished with fresh herbs and scallions and served with grilled sourdough.
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)
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.
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.