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.
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.
Tossed in garlic salt and topped with housemade hot sauce. Add Salemville bleu cheese for $2.00.
Olive and roasted tomato tapenade, olive oil and sea salt atop grilled Bakehouse sourdough bread.
Cornman Farms' pickled green tomatoes, beer-battered and served with housemade buttermilk ranch dressing.
Four Naked Cowboy oysters from Long Island, topped with bacon, fennel, cream, spinach and Wisconsin Stravecchio Parmesan cheese.
A half pound of Santa Barbara Ridgeback prawns, cooked in garlic and butter with fresh herbs and a lemon wedge.
Slow roasted Cornman Farms' tomatoes with fresh thyme and garlic. To be enjoyed with our complimentary bread baskets. Add fresh
Slow roasted Cornman Farms' red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets. Add
Fried egg served on top of grilled sourdough with bearnaise sauce and marchand de vin sauce, made in house with lots of ham!
Buttermilk marinated and dredged in seasoned flour, with a side of herb mayo.
Boiled and pick Cornman Farms' hog, cooked with red peppers, onions, carrots and celery. Served with Zingerman's Bakehouse country wheat toast and herb mayo.
Fried wings with Alex's Red Rage barbeque, served celery sticks and blue cheese dressing.
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Cornman Farms' heirloom roasted tomatoes, cream, fresh tarragon, olive oil, onion and garlic garnished with fresh herbs.
Potatoes and bacon cooked with onions, garlic, celery, chicken stock, and cream. Garnished with Cabot cheddar cheese and 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 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, Cornman Farms' 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, raisins, toasted almonds and red wine vinaigrette.
Fresh grapefruit segments and California avocados tossed with arugula, almonds and sesame vinaigrette.
Thinly shredded Cornman Farms' kale, cherries and pinenuts with lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
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 fire-roasted New Mexico green chilies, lettuce, onion, tomato and pickles 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, 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.
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.
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar
carrots, watermelon radish, parsnips and turnips
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.
sweet, nutty, great sautéed
sustainably farm-raised in Scotland, great grilled
caught in the Great Lakes, best sautéed or broiled.
from the Great Lakes, best sauteéd
freshwater favorites from the Carolinas, great grilled
from the Hawaiian archipelago, dense and meaty, great grilled
tail-on butterfly filets, great blackened
from the north Atlantic, best broiled or sautéed
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.
Andouille sausage, fresh shrimp, peppers, lemon juice, and Worcestershire sauce, served over Anson Mills' soft grits.
Served with Cornman Farms' chow chow and Anson Mills' soft grits, topped with Cabot cheddar cheese.
Dredged in milk and flour then pan seared. Topped with lump crab meat and bearnaise sauce then served over Carolina gold rice and sauteed spinach.
Creole-style fish stew made with fresh fish, scallops, mussels ridgeback prawns and Cornman Farms' heirloom tomatoes, onion, celery, potatoes, creole seasoning and a hint of saffron. Served with grilled bread with red pepper mayonnaise.
Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
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.
Roasted red peppers, bechamel sauce, cabot cheddar cheese, fresh goat cheese and housemade Andouille sausage with green onions and pasta.
House cured guanciale, garlic, herbs, wine, cream, parmesan and egg tossed with our Martelli pasta.
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 Mill's Farro Piccolo sauteed with fresh herbs, white wine and local mushrooms. Cooked like a risotto and finished with cream and Sarvecchio Parmesan cheese.
Really wild Minnesota wild rice cooked with local root vegetables, mushrooms, white wine, herbs and olive oil.
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, roasted vegetables, Anson Mills Grits, sautéed local greens, 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.
Rosemary marinated grilled boneless ribeye served thinly shredded Cornman Farms' kale, cherries and pinenuts with lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Tender sirloin steak braised with onions, garlic, mushrooms, white wine, beef broth, dijon mustard, cream and Hungarian paprika then tossed with Martelli pasta.
Pit-smoked turkey topped with mole rojo, soft jack cheese and cilantro over a tostada. Served with Carolina Gold rice and refried beans cooked with ham.
Dry aged 8 oz top sirloin, wood grilled and served on top of grilled sourdough with bearnaise sauce and marchand de vin sauce, made in house with lots of ham! Served with sauteed spinach.
Braised rabbit in a rich sauce of onions, carrots, celery, chicken stock and white wine. Tossed with Martelli pasta and topped with Sarvecchio cheese and fresh herbs.
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.