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.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
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.
Steamed Blue Hill Bay mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.
Cornman Farms' roasted red peppers and fresh goat cheese on grilled sourdough, topped with fresh herbs.
Vermont feta baked with local ramp pesto and served with grilled sourdough. This dish contains nuts!
Tossed in garlic salt and topped with housemade hot sauce. Add Salemville bleu cheese for $2.00. Can be made gluten free.
Cape Cod clam strips marinated in buttermilk and spices then floured and fried. Served with tartar sauce and lemon.
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.
Pit smoked pork and applewood smoked bacon in a rich savory pork stock, with pinto beans and chili peppers.
Potatoes and leeks cooked with onions, garlic, celery, vegetable stock and cream. Garnished with scallions.
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 spinach sautéed with aged goat cheese, local mushrooms, roasted Cornman Farms' roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Arugula, applewood smoked bacon, Salemville blue cheese, red onion, roasted tomatoes and balsamic vinaigrette.
Thinly shredded kale, dried cherries and pinenuts with lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Arugula, beet, 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! 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.
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
Local parsnips, carrots, rutabega.
Cooked like risotto with white wine and mushrooms, topped with Sarvecchio parmesan.
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with local mashed potatoes and sauteed local spinach. All fresh fish is gluten-free.
sustainably farm-raised in Scotland, great grilled
caught in the Great Lakes, best sautéed or broiled
locally raised in Jackson, great grilled
fresh from the Great Lakes, best sauteed or blackened
a mild flavored local favorite, great sautéed or broiled
flaky and mild, best broiled or sautéed
sweet, nutty, great sautéed
from the north Atlantic, best broiled or sautéed
meaty and full flavored, best grilled
delicate filets with crustacean flavor, great blackened
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.
Creole-seasoned fresh fish, mussels and scallops sauteed with potlikker (made with lots of bacon and ham hock) and Anson Mill's soft white grits and bacon-braised greens.
Served with Anson Mills' white corn grits and Cornman Farms' chow chow.
Flour dredged rainbow trout finished with capers, butter and lemon juice. Served with Carolina gold rice and sauteed spinach.
Local rainbow trout grilled over hardwood, topped with housemade hollandaise and served with mashed potatoes and sauteed spinach.
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.
Marieke gouda and local ramps caramelized with our housemade bechemel and Martelli pasta.
House cured guanciale, garlic, herbs, wine, cream, parmesan and egg tossed with our Martelli pasta.
Roadhouse macaroni & cheese, pepper and corn chow chow, sautéed local 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 local mushrooms, white wine, and ramp pesto simmered together and finished with Sarvecchio cheese. This dish contains nuts!
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 local spinach, Anson Mills grits, chow chow, farro piccolo or roasted vegetables.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
bone-in 16 ounces
boneless, 10 ounces
6 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 local spinach.
Rosemary marinated grilled boneless ribeye served atop thinly shredded kale, pinenuts and dried cherries with lemon, extra virgin olive oil and Sarvecchio cheese.
Boneless New York steak topped with Neuske's applewood bacon and Asher blue cheese. Served with farro piccolo risotto and sauteed spinach.
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mill's grits and topped with Cabot cheddar cheese.
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.