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Starters

Real Chesapeake Bay Crab Cakes

Traditional recipe with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices, served with Roadhouse tartar sauce.

Sea Islands Sweet Potato Fries (V)

Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.

Ari's Pimento Cheese (V, GF)

A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped pimentos. Served with celery.

Poutine

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 house smoked Montreal meat for $2.50!

Roadhouse Corn Dogs

All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.

Roasted Heirloom Tomato Bruschetta (V)

Roasted Cornman Farms' heirloom tomatoes, olive oil and sea salt atop Bakehouse sourdough bread.

Blue Hill Bay Heirloom Roasted Tomato Mussels

Blue Hill Bay Island mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.

Fried Calamari

Flour fried calamari served with tartar sauce and lemon.

Cheesy Bacon Stuffed Heirloom Tomato

Half of a Cornman Farms' heirloom tomato, stuffed with pimento cheese and peppered bacon, broiled and served with grilled sourdough.

Heirloom Tomatoes & Cucumber

Sprinkled with Vermont Creamery feta cheese and olive oil with fresh herbs.

Roasted Heirloom Tomatoes and Olive Oil

Slow roasted tomatoes with fresh thyme and garlic. To be enjoyed with our complimentary bread baskets.

Roasted Heirloom Red Peppers and Olive Oil

Slow roasted red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets.

Soups

Ancho Chuck Chili

Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.

Cream of Roasted Tomato & Tarragon Soup (V)

Cornman Farms' heirloom roasted tomatoes, cream, fresh tarragon, olive oil, onion and garlic garnished with fresh herbs.

Summer Vichyssoise (V, GF)

Cornman Farms' new potatoes, Handsown Farms leeks, Community Farm summer squash, Roadhouse basil and parsley, asparagus and cream, pureed and served cold. Garnished with a dollop of sour cream, olive oil and lots of fresh herbs and a lemon wedge on the side.

Salads

Roadhouse Garden (V)

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.

Classic Caesar

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.

Warm Local Greens & Mushroom Salad (V, GF)

Fresh local greens sautéed with aged goat cheese, local mushrooms, roasted CMF red peppers, leeks and fennel in a brown butter vinaigrette.

Bacon and Blue Cheese Salad (GF)

Greens, applewood smoked bacon, Salemville blue cheese, red onion, CMF roasted tomatoes and balsamic vinaigrette.

Beet and Goat Cheese Salad (V, GF)`

Tantre Farms arugula, Cornman Farms' beets, red onion and fresh goat cheese with red wine vinaigrette.

Kale Pinenut Salad (V, GF)

Thinly shredded Cornman Farms' kale, dried cherries and pinenuts with lemon, extra virgin olive oil and Stravecchio parmesan cheese.

Caprese Salad (V, GF)

Housemade fresh mozzarella served with Cornman Farms' heirloom tomatoes, olive oil and fresh basil.

Tomato Bread Salad (V)

CMF heirloom tomatoes, cucumbers, capers, Zingerman's Bakehouse bread, fresh mozzarella cheese, fresh basil, olive oil and balsamic vinegar.

Burgers & Sandwiches

*Cornman Farms' Burger

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)

New Mexico Black Bean & Hominy Burger (V)

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onion. Topped with fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.

Pulled Pork BBQ Sandwich

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)

BBQ Pulled Chicken Sandwich

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.

Pit-Smoked BBQ Beef Sandwich

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.

*5 Burger Super Sampler

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)

Sides

Roadhouse Mashed Local Potatoes (V, GF)

Hand-Cut Fries (V)

Can be gluten-free.

Side-o'-Mac-n-Cheese (V)

Bacon-Braised Greens (GF)

Cooked with lots of bacon and house smoked ham hocks!

Carolina Gold Rice (V, GF)

Sauteed Local Greens (V, GF)

Anson Mills Grits

Topped with Cabot cheddar

Cornman Farms' Pepper Chow Chow (V, GF)

Sautéed Summer Vegetables (V, GF)

String beans, heirloom tomatoes and summer squash with fresh herbs

Roasted Carrots (V, GF)

from Community Farm of Ann Arbor.

Fish

Loch Duart Salmon

sustainably farm-raised in Scotland, great grilled

Georges Bank Sea Scallops

sweet, nutty, great sautéed.

Rainbow Trout

freshwater favorites from the Carolinas, great grilled

Georges Bank Haddock

flaky and mild, best broiled or sautéed

Acadian Redfish

tail-on butterfly filets, great blackened

King Salmon

Wild caught from the East coast. Rich and meaty great grilled

Lake Trout

fresh from the Great Lakes, best sautéed or blackened

Blue Cod

from the north Atlantic, best broiled or sautéed

Whitefish

caught in the Great Lakes, best sautéed or broiled

Walleye

a mild flavored local favorite, great sautéed or broiled

Uncle Joe Burroughs' Southern Fried Whole Catfish Platter

Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills grits, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.

San Francisco Cioppino

Scallops, Dungeness crab and a selection of fresh fish, calamari simmered in a tomato based Cioppino sauce. Served with grilled sourdough.

Blackened Acadian Redfish

Served with Cornman Farms' green tomato chow chow and Anson Mills grits with Cabot cheddar cheese.

King Salmon with Sauce Vierge

Oak planked king salmon with a Cornman Farms' sauce Vierge made with heirloom tomotoes, fresh basil, capers, olive oil and lemon. Served with local mashed potatoes and sauteed local greens.

Macaroni And Cheese

Roadhouse Macaroni & Cheese (V)

Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

Pimento Cheese & Bacon Macaroni

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!

Fried Chicken Macaroni and Cheese

Our buttermilk fried chicken, chopped and tossed with housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

Macaroni & 3 Peppercorn Goat Cheese (V)

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.

Macaroni, Chicken & Monterey Jack

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.

Carbonara Macaroni and Cheese

with housemade guanciale, white wine, scallion, farm eggs and Stravecchio parmesan

Baked Ziti Mac (V)

Roasted heirloom tomato marinara, fresh herbs, fresh mozzarella and pasta topped with Stravecchio parmesan cheese.

Mushroom Mac (V)

Local mushrooms, fresh herbs, shallots, garlic and pasta topped with Stravecchio parmesan cheese.

Caprese Macaroni & Cheese (V)

Cornman Farms' heirloom tomatoes, basil pesto and housemade mozzarella tossed with pasta. Topped with Stravecchio cheese and drizzled with balsamic syrup.

Vegetarian

Mac and Three (V)

Roadhouse macaroni & cheese, Cornman Farms' pepper chow chow, sauteed summer vegetables and roasted carrots.

Grilled Carolina White Grits (V, GF)

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.

Farro Picollo Provencale (V)

Anson Mills' Farro Picollo cooked with Cornman Farms' heirloom roasted tomatoes, capers, olives, fennel, leeks, white wine and herbs. Garnished with olive oil.

Roasted Tomato Polenta (V, GF)

Roasted Tomato Polenta served with sauteed mushrooms. Topped with Stravecchio parmesan cheese.

Meat And Three

Chicken Fried Steak*

Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.

Ribeye*

bone-in 16 ounces

*Tenderloin

8 ounces

Top Sirloin

*New York Steak

14 ounces, bone-in

Meat

Buttermilk-Fried Chicken

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.

*Salisbury Steak

Pasture-raised hamburger with a mushroom bordelaise, served with mashed local potatoes and sauteed spinach from Community Farm of Ann Arbor.

Rosemary Marinated Ribeye Steak Salad (GF)

Boneless ribeye, served atop thinly shredded kale, cherries and pinenuts with lemon, extra virgin olive oil and Stravecchio parmesan cheese.

Ragin' Cajun Beef Pasta

Blackened beef, mushrooms, Cornman Farms' roasted tomatoes, cream, cilantro, Stravecchio Parmesan and Martelli pasta.

Wood Grilled Half-Chicken

Half-chicken marinated in herbs and garlic, served with local mashed potatoes, sauteed summer vegetables and serviceberry jus.

Smoked Pork Loin

Served with local mashed potatoes, roasted carrots and serviceberry jus.

Surf and Turf

Grilled marinated skirt steak topped with gulf shrimp sautéed in shrimp butter. Served with Anson Mills grits with cheese and roasted summer vegetables.

Dexter Black and Blue (GF)

Cornman Farms' heirloom tomatoes, Salemville blue cheese, Arkansas peppered bacon and shallot dressing.

Bbq Meat

BBQ Pork Entree (Can be gluten-free)

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)

Chef Alex's Bearded BBQ Plate

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.

Pit-Smoked Spare Ribs

Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and yellow mustard coleslaw.

Pit-Smoked BBQ Beef

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.

White Turkey BBQ (GF)

Pulled pit-smoked turkey topped with white BBQ sauce, served with mashed local potatoes and bacon-braised greens.