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.
Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.
Traditional recipe made with real Maryland jumbo lump blue crab meat, a touch of mayonnaise and spices. Served with Roadhouse tartar sauce.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped pimentos. Served with celery.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, and served with housemade spicy ketchup.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Kenny's Farmhouse Kentucky cheese curds and topped with beef gravy and scallions.
With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.
Two pieces of grilled Bakehouse sourdough, topped with the Creamery's Bridgewater and housemade arugula and walnut pesto. This dish contains nuts.
Gulf shrimp, sautéed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and garnished with scallions. Can be gluten-free. (GF)
Buttermilk-marinated calmari, fennel and lemon, floured and fried. With housemade marinara.
Four Blue Point oysters broiled with applewood smoked bacon, cream, fennel, leeks, spinach and Sarvecchio parmesan cheese.
Fire-roasted red peppers from Cornman Farms' with garlic and fresh herbs.
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Made with Cornman Farms' heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice and fresh herbs.
Pasture-raised beef with carrots, celery, onions, potatoes and beef stock.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Mixed greens, red onion, carrots, cucumbers, CMF roasted tomatoes 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. (GF)
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.
CMF spinach sautéed with Sartori goat cheddar cheese, mushrooms, roasted Cornman Farms' red peppers, leeks and fennel in a brown butter vinaigrette.
Burgers & Sandwiches
Our burgers are ground fresh every day, served with hand-cut, twice-cooked fries. Add applewood smoked or Arkansas peppered bacon for $2.50. Substitute sweet potato fries for $1. Any of our sandwiches or burgers an be enjoyed on gluten-free bread for an additional $3.00.
Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun. 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 brioche bun 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 and avocado salad on a Bakehouse brioche bun.
Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses.
CMF pasture-raised beef, grilled over oak, served on a Bakehouse brioche bun with grilled ramps, Cabot cheddar cheese, and ramp aioli.
Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse bun. Served with mustard cole slaw. Can be gluten-free, leave off the bun. (GF) Eastern North Carolina Vinegar BBQ (GF) Alex's Red Rage Tomato BBQ South Carolina Mustard BBQ (GF) Southwest Green Tomato BBQ (GF)
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.
Pieces of pit-smoked free-range pasture-raised Amish chickens from Homer, MI in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.
Can be gluten-free (GF)
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar.
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with mashed potatoes and sautéed spinach. All fresh fish is gluten-free.
sweet, nutty, great sautéed
delicate filets, great blackened
skin-on fillets with a firm pink-red flesh, great grilled
flaky and mild, best broiled or sautéed
a mild flavored local favorite, great sautéed or broiled
sustainably farm-raised in Scotland, great grilled
locally raised in Jackson, great grilled
caught in the Great Lakes, best sautéed or broiled
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Fresh pompano coated with cornmeal and fried whole. Served with Anson Mills' grits and cheese, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.
Arctic char topped housemade arugula pesto, served on a bed of soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs.
Arugula tossed with cilantro-orange vinaigrette, purple carrots, avocado and fennel. Topped with tuna conserva.
Floured rainbow trout and scallops cooked with leeks, mushrooms, white wine and cream. With mashed potatoes.
Fresh fish, scallops, mussels, white wine and bechamel. With mashed potatoes. This dish can be gluten-free, just ask your server!.
Macaroni And Cheese
Macaroni made with our bechamel sauce contains onions. Substitute the Martelli pasta on any of our Mac & Cheeses with gluten-free fusilli egg noodles and gluten-free béchamel for $3.00!
Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.
All-out Southern comfort food. Italian made pasta caramelized with applewood bacon and our housemade Southern pimento cheese. 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.
Spinach and CMF roasted red peppers tossed with house-made bechémel sauce and Ig Vella young jack cheese, caramelized with Martelli pasta. Served with a wedge of deep fried Creamery Little Napoleon cheese.
Our fried chicken, chopped and tossed with housemade bechamel sauce. Topped with blue cheese crumbles and housemade hot sauce.
Roadhouse macaroni and cheese, sautéed spinach, Anson Mills' soft grits with cheddar cheese and soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs.
Organic stone-ground grit cakes, heated on the wood fried grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers, fresh corn and New Mexico green chiles, all sautéed with cider vinaigrette. Garnished with corn shoots.
Soybeans sautéed with CMF spinach, fennel, caramelized onions, roasted red peppers, garlic, and aromatic herbs.
Anson Mills' farro piccolo, cooked like a risotto, with shiitake and crimini mushrooms, cream, white wine and Sarvecchio 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. Choose from: roasted vegetables, mashed potatoes, hand-cut fries, bacon-braised greens, Anson Mills' grits, yellow mustard slaw, sautéed spinach, and Carolina Gold rice.
10 ounces, boneless
bone-in 16 ounces
Semi-boneless, Amish free-range
6 ounce 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 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 potatoes and sautéed spinach.
Boneless, rosemary-marinated 10oz. ribeye served with a mushroom, leek and potato au gratin and sauteed spinach.
Amish free-range grilled chicken, with CMF soybeans and arugula pesto. This dish contains nuts.
CMF lamb, stewed with Guinness and Irish oatmeal, served over mashed potatoes.
10 ounce rubbed prime rib with mashed potatoes, roasted vegetables and Au jus.
Grilled Cajun spice rubbed New York strip steak topped with Salemville blue cheese and applewood smoked bacon. Served with Cajun spiced french fries.
Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed potatoes and yellow mustard coleslaw.
Full Rack $31.00
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 potatoes and bacon-braised greens. Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF), Alex's Red Rage Tomato BBQ Sauce, South Carolina Mustard BBQ Sauce (GF) or Southwest Green Tomato BBQ Sauce (GF).
Front quarter of beef, pit-smoked, and braised 'til tender, served with Alex's Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised greens.
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 Southwest green tomato BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Weekly Blue Plate Specials
Available for lunch and dinner
Try a Cornman Farms' pasture raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list, french fries and a Roadhouse garden salad.
Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
Our Wednesday night blue plate - our special recipe meatloaf made with Cornman Farms' beef and pork, served with mashed potatoes and sauteed spinach.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, BBQ free-range chicken wings, a side of greens and mashed potatoes.
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese.