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.
A very classic dish from Quebec, served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Wisconsin cheese curds and topped with chicken gravy and scallions.
Steamed Prince Edward Island mussels in white wine, Cornman Farms' heirloom roasted tomatoes, lemon juice, shallots and fresh herbs.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
Cornman Farms' pickled green tomatoes, beer-battered and served with housemade buttermilk ranch dressing.
Marinated roasted Cornman Farms' red peppers, Zingerman's Creamery fresh goat cheese, olive oil and herbs.
Slow roasted tomatoes with fresh thyme and garlic. To be enjoyed with our complimentary bread baskets. Add fresh mozzarella for $2.50.
Slow roasted red peppers with garlic and fresh herbs. To be enjoyed with our complimentary bread baskets. Add fresh mozzarella for $2.50.
Calamari fried in seasoned flour, served with tartar sauce and lemon.
Panko crusted Roadhouse mac and cheese served with a house marinara sauce.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar.
Served with mixed greens and Cornman Farms' heirloom roasted tomatoes.
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Pit smoked turkey, wild rice, carrots, onion and celery.
Cornman Farms' hominy, pork, celery, onion, sage and oregano in pork broth. Garnished with onions, avacado, and a pinch of cayenne pepper.
Dressings: red wine vinaigrette, ranch, Caesar, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Handsown Farms baby greens, corn shoots, red onion, carrots, cucumbers, radish sprouts 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 CMF red peppers, leeks and fennel in a brown butter vinaigrette.
Community Farms' arugula, applewood smoked bacon, Salemville blue cheese, red onion, CMF roasted tomatoes and balsamic vinaigrette.
Tantre Farm's arugula tossed with grapes, Michigan honeycrisp apples, walnuts, Cabot cheddar cheese and cider vinaigrette.
Community Farms' arugula, beet, red onion and fresh goat cheese with red wine vinaigrette.
With Stravecchio Parmesan and pine nuts, tossed with lemon vinaigrette.
Thinly shredded Cornman Farms' kale, cherries and pinenuts with lemon, extra virgin olive oil and Stravecchio 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!
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.
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)
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.
Five mini-burgers topped with different cheeses. A delicious way to try our many great American-made cheeses. Served with lettuce, onion, tomato and pickles. Can be gluten-free, leave off the onion roll. (GF)
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.
Can be gluten-free.
Cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar
Celery root, squash, radishes 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.
sustainably farm-raised salmon in Scotland, great grilled
sweet, nutty, great sautéed.
1.5 pounds, served with clarified butter
from the north Atlantic, best broiled or sautéed
freshwater favorites from the Carolinas, great grilled
a mild flavored local favorite, great sautéed or broiled
full-flavored fish with lots of healthful oils, great grilled
from the Great Lakes, light and delicate, perfect cornmeal fried!
caught in the Great Lakes, best sautéed or broiled
Mild, delicate and a little sweet, best grilled
fresh from the Great Lakes, best sauteed or 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.
Served with pepper & corn chow chow and Anson Mills grits with Cabot cheddar cheese.
Beer-battered haddock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Cornmeal fried fish and shrimp, tossed in a spicy sweet and sour sauce made with Gingras cider balsamico, local honey, orange juice and Cornman Farms' chiles. Served with Carolina gold rice and sauteed local greens.
Cooked with braised Cornman Farms' fennel and leeks. Served with sauteed local greens topped with gremolata.
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.
with housemade guanciale, white wine, scallion, farm eggs and Stravecchio parmesan.
Roasted heirloom tomato marinara, fresh herbs, fresh mozzarella and Martelli pasta topped with Sarvecchio parmesan cheese. Not made with bechamel sauce
Wild mushrooms, white wine, garlic and herbs tossed with Martelli pasta, topped with Sarvecchio Parmesan cheese
Roadhouse macaroni & cheese, chow chow, sauteed local greens and Gilfeather turnip purée.
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 Mill's Farro Verde sauteed with fresh herbs, white wine and wild mushrooms. Cooked like a risotto and finished with cream and Sarvecchio Parmesan cheese.
Cooked with cream, sage and Creamery goat cheese. Topped with fresh herbs, marinated roasted red peppers and Lincoln Log 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. and three sides: mashed local potatoes, hand-cut fries, bacon-braised greens, Carolina gold rice, yellow mustard slaw, Anson Mills Grits, sautéed local greens, chow chow, Cornman Farms' Gilfeather turnip pureé and roasted vegetables.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
8 ounces, boneless
bone-in 16 ounces
boneless, 10 ounces
boneless, 12 ounces
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 atop thinly shredded Cornman Farms' kale, wild mushrooms, red onion and candied pecans tossed in a garlic sherry vinaigrette.
Dry aged beef steak, mushrooms and caramelized onions in a rich cream sauce, tossed with pasta, garnished with herbs and Hungarian paprika.
Served with stewed roasted red peppers, Gilfeather turnip puree and sauteed local greens.
Twelve ounce grilled skirt steak, served with stewed roasted red peppers, Gilfeather turnip puree and sauteed local greens.
Our famous fried chicken in a creamy sauce with local wild mushrooms, Cornman Farms' roasted red peppers and leeks, served with mashed potatoes and topped with herbs.
Braised pork belly with aromatic vegetables and grilled pork tenderloin. Served with roasted vegetables and sauteed local greens.
Beef shank braised in apple cider and fennel with Gilfeather turnip puree and sauteed local greens.
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)
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
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.