Our dinner menu is updated daily at 4:00 pm to include the evenings specials.
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
Kosher, all-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
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.
Cornman Farms' pickled green tomatoes, beer-battered and served with housemade buttermilk ranch dressing.
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. Add Andouille sausage for $2.00.
Grilled Zingerman's Bakehouse sourdough bread with Zingerman's Creamery goat cheese.
Steamed Blue Hill Bay mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.
Crisp rice and pork sausage fritters, served with green tomato ranch dressing.
Tossed in garlic salt, topped with housemade hot sauce and Salemville blue cheese.
Four Kumamoto oysters, topped with bacon, fennel, cream, spinach and Wisconsin Stravecchio Parmesan cheese.
A plate of pickled green tomato slices, Newsom's country ham and Detroit St. brick cheese from Zingerman's Creamery, served with bagel crisps.
Slow roasted red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets.
Slow roasted tomatoes with fresh thyme and garlic. To be enjoyed with our complimentary bread baskets.
with sauce ravigote.
Gulf shrimp, sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and garnished with scallions.
Served with remoulade and sauce cardinal with lemon.
Tossed in Alex's red rage Memphis bbq sauce and served with celery and bleu cheese dressing.
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Potatoes, bacon, and leeks cooked with onions, garlic, celery, chicken stock, and cream.
Sweet potato, roasted red peppers, coconut milk, ginger, chipotle, onions and brown sugar. Garnished with cilantro and maple syrup.
Dressings: red wine vinaigrette, ranch, Caesar, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Organic baby greens with radish sprouts, pea shoots, fresh herbs, red onion, watermelon radishes, carrots, cucumbers, housemade salt-and-pepper croutons and served with your choice of dressing. Can be gluten-free.
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 spinach sauteed with cabot cheddar cheese, local mushrooms, roasted CMF red peppers, wild leeks and fennel in a brown butter vinaigrette.
Arugula, beets, red onion and fresh goat cheese with red wine vinaigrette.
Spinach, applewood smoked bacon, Salemville blue cheese, red onion, CMF roasted tomatoes and balsamic vinaigrette.
Housemade fresh mozzarella served wth Cornman Farms' heirloom roasted tomatoes, olive oil, fresh basil, Stravecchio parmesan and arugula.
Thinly shredded kale, currants and pine nuts with lemon, extra virgin olive oil and marinated feta cheese.
Nueske's applewood smoked bacon, Sunrise Acres Farm poached egg, frisee, chive, Cornman Farms' roasted tomatoes, croutons and red wine vinaigrette.
Fresh pears, orange blossom honey, arugula, Pecorino Toscana and extra virgin olive oil. Add Newsom's ham for $4.00.
Served with fresh goat cheese and organic baby greens with horseradish.
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.
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 onion. It’s served with avocado salad, fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.
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. Choose from: Eastern North Carolina Vinegar BBQ Sauce (Gluten Free), Southwest Green Tomato BBQ Sauce (Gluten Free), Alex's Red Rage Tomato BBQ Sauce, S. Carolina Mustard BBQ Sauce (Gluten Free)
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.
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.
Five mini-burgers topped with different cheeses–a 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.
Can be gluten-free.
Cooked with lots of bacon and house smoked ham hocks!
from Cornman Farms
local squash, watermelon radishes & parsnips.
Made with Andouille sausage and tasso ham.
with Cabot cheddar cheese
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with local mashed potatoes and sauteed spinach unless otherwise noted. All fresh fish is gluten-free.
sweet, nutty, great sautéed.
sustainably farm-raised in Scotland, great grilled.
freshwater favorites from the Carolinas, great grilled
from the north Atlantic, best broiled or sautéed
caught in the Great Lakes, best sautéed or broiled
skin-on fillets with a firm pink-red flesh, great grilled
flaky and mild, best broiled or sautéed
from the Hawaiian archipelago, dense and meaty, great grilled
from the Great Lakes, light and delicate, perfect cornmeal fried!
Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Carolina gold rice, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.
Cornmeal fried perch served with sauteéd spinach and mashed potatoes.
Beer battered blue cod served with tartar sauce, Roadhouse mustard slaw and french fries.
Served with grits topped with 2 year aged cheddar and chow chow.
Housemade andouille sausage, fresh head-on gulf shrimp, peppers, lemon juice, and Worcestershire sauce, served over Anson Mills' soft grits.
Shrimp, mussels and a selection of fresh fish simmered in a tomato based bouillabaise sauce with potato and roasted red pepper. Served with grilled sourdough smeared with rouille.
Wood grilled salmon topped with Rockefeller stuffing and bearnaise sauce. Served with Carolina gold rice and red beans.
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.
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.
Roasted heirloom tomato marinara, fresh herbs, fresh mozzarella and pasta topped with Stravecchio parmesan cheese.
Roasted red peppers, bechamel sauce, cabot cheddar cheese and housemade Andouille sausage with green onions and Martelli pasta.
Roadhouse macaroni & cheese, roasted vegetables, chow chow and sauteéd spinach.
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 Picollo sauteed with fresh herbs, white wine and mushrooms. Cooked like a risotto and finished with cream and Stravecchio Parmesan cheese.
Bread and deep fried Detroit Street Brick cheese from Zingerman's Creamery, on a bed of roasted red peppers, spinach, oranges and almonds. Dressed with balsamic 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. and three sides: Mashed Local Potatoes, Hand-Cut Fries, Bacon-Braised Greens, Carolina Gold Rice, Yellow Mustard Slaw, Chow Chow, Roasted Vegetables, Sauteed Spinach, Red Beans and Anson Mills Grits.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
14 ounces, bone-in
8 ounces, boneless
bone-in 16 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 $2 charge. Can be gluten-free, just ask your server.
4 Pieces $19.50
Dry aged beef steak, mushrooms and caramelized onions in a rich cream sauce, tossed with Martelli pasta, garnished with herbs and Hungarian paprika.
10oz Ribeye boneless steak, served atop thinly shredded kale, currants and pine nuts with lemon, extra virgin olive oil and marinated feta cheese.
8 ounce New York steak, topped with jumbo lump crab meat and bearnaise sauce. Served with mashed potatoes and sauteed spinach.
Grilled chicken, Nueske's applewood smoked bacon, roasted heirloom tomatoes, avocado, Salemville blue cheese, hardboiled egg atop chopped romaine lettuce with a side of ranch dressing.
Shrimp, oyster and chicken, garnished with file powder and served in a rich chocolate roux broth.
Pounded beef steak, breaded and fried and topped with housemade tasso ham and shrimp gravy. Served with Carolina gold rice and chow chow and garnished with scallions.
Pulled pit-smoked turkey topped with mole negro and served with tostada, jack cheese, cilantro, rice and refried beans. Contains nuts.
Gunthorp Farms chicken, cooked with onion, celery, parsnips, cream and fresh herbs and served with gnocchi.
Pasture-raised hamburger with a mushroom bordelaise, served with mashed local potatoes and sauteed spinach.
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.
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. (Can be gluten-free) Choose from: Eastern North Carolina Vinegar BBQ Sauce (Gluten Free), Alex's Red Rage Tomato BBQ Sauce Southwest Green Tomato BBQ Sauce (Gluten Free), South Carolina Mustard BBQ Sauce (Gluten Free).
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.