- Fridge to Fridge
- Just for Kids
- After Dinner Drinks
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.
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.
Roasted red peppers, coppa and fresh goat cheese on grilled sourdough with olive oil and fresh herbs.
Four Malpeque oysters, topped with bacon, fennel, cream, spinach and Wisconsin Sarvecchio Parmesan cheese.
Fresh shrimp sauteed in Worcestershire sauce, garlic, lemon, fresh herbs and butter. Served with grilled sourdough and scallions.
Steamed Blue Hill Bay mussels in white wine, lemon, garlic, shallots, diced tomatoes and fresh herbs.
Calamari, marinated in seasoned buttermilk, dredged in flour and fried. Served with tartar sauce and lemon.
House-cut, twice fried French fries, topped with beef chili, cheddar cheese and diced onions.
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.
Potatoes and leeks cooked with onions, garlic, celery, chicken stock, and cream. Garnished with scallions.
Sweet potato, roasted red peppers, coconut milk, ginger, chipotle chilies, onion and brown sugar. Garnished with real maple syrup and cilantro.
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. (GF)
Thinly shredded kale with raisins, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Fresh local spinach sautéed with Cypress Grove Purple Haze, wild mushrooms, Cornman Farms' roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Arugula, beet, red onion and Zingerman's Creamery fresh goat cheese with red wine vinaigrette.
Iceberg lettuce wedge topped with applewood smoked bacon, Salemville blue cheese, red onion, and balsamic vinaigrette.
Mixed greens, radish, roasted red peppers and red onions with a fried Zingerman's Creamery Washtenaw crisp in a simple vinaigrette.
Cornman Farms' radish, corn and pea shoots tossed in housemade 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. 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
No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers, cilantro and onions.Topped with avocado salad and fire-roasted New Mexico green chilies, lettuce, onion and pickles on a Bakehouse onion roll.
Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses, served with lettuce, onion, tomato and pickles.
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) Eastern North Carolina Vinegar BBQ (GF) Southwest Green Tomato BBQ (GF) Alex's Red Rage Tomato BBQ South Carolina Mustard 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 onion roll.
Cornman Farms' lamb burger with fresh Creamery goat cheese, cucumber slaw and cilantro mint chutney on a Bakehouse onion roll.
Can be gluten-free (GF)
Cooked with lots of bacon and house smoked ham hocks!
Served with butter.
With garlic and shallots.
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with local mashed potatoes and sauteed local greens. All fresh fish is gluten-free.
sustainably farm-raised in Scotland, great grilled
sweet, nutty, great sautéed
skin-on fillets with a firm pink-red flesh, great grilled
locally raised in Jackson, great grilled
a mild flavored local favorite, great sautéed or broiled
caught in the Great Lakes, best sautéed or broiled
from the Hawaiian archipelago, dense and meaty, great grilled
flaky and mild, best broiled or sautéed
firm and flaky and mildly sweet, best sautéed or broiled
full-flavored fish with lots of healthful oils, great grilled
Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills' grits and cheese, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.
Fresh Arctic Char rubbed with cajun seasoning and blackened. Served with Anson Mills' corn grits with cheddar and chow chow.
With scallops, shrimp, little neck clams, and fresh fish in a rich fumet broth served with Anson Mills' grits and grilled Zingerman's Bakehouse sourdough.
Fresh mahi mahi sauteed and topped with sauce vierge made from first-of-the-season Cornman Farms' tomatoes, fresh basil, capers, shallots, lemon and olive oil. Served with Carolina Gold rice and sauteed spinach.
Seared with fennel and white pepper, served with Carolina gold rice, sauteed spinach and pickled red onion.
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Floured and sauteed skate wing with capers, butter and lemon juice. Served with Carolina Gold rice and sauteed spinach.
Fresh bluefish grilled over oak and topped with Alex's Red Rage tomato BBQ sauce. Served with bacon braised collard greens and mashed potatoes.
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.
Martelli pasta tossed with arugula pesto and local shiitake mushrooms, topped with Sarvecchio parmesan. This macaroni does not contain any bechamel! It does contain pine nuts though!
BBQ beef ends, Cabot cheddar cheese and Martelli pasta tossed with housemade bechamel sauce. Topped with Alex's Red Rage Tomato BBQ sauce.
Roadhouse macaroni & cheese, chow chow, sauteed spinach, and cauliflower gratin.
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 Mills' Farro Picollo cooked with Cornman Farms' roasted red peppers, capers, olives, fennel, leeks, white wine and herbs. Garnished with 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, Anson Mill's grits, Carolina gold rice, yellow mustard slaw, sauteed local greens and chow chow.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
bone-in 16 ounces
10 ounces, boneless
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 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.
10 oz New York steak with shiitake mushroom sauce, Maytag blue cheese, served with Anson Mills' soft grits and sauteed green beans.
House cut lamb chops with berbere spices, grilled over oak and served with hand-rolled couscous, roasted cauliflower, pistachios and tamarind chutney.
Semi-boneless, half chicken, grilled over oak, with sauteed spinach, cauliflower gratin, Tuscan spiced pork and jus.
Amish free-range chicken in a creamy sauce with local shiitake mushrooms, Cornman Farms' roasted red peppers, served with mashed potatoes and topped with herbs.
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.
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
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)
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.