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.
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 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.
Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, and served with housemade spicy ketchup.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.
Louisiana oysters broiled with applewood smoked bacon, spinach and parmesan.
Calamari, lightly dusted in seasoned flour and fried. Served with Roadhouse tartar sauce and lemon.
Grilled walking onions and green garlic with red pepper and macademia nut pesto. This dish contains nuts!
Grilled over hardwood, topped with olive oil and Sarvecchio parmesan cheese.
Bakehouse sourdough grilled and topped with roasted red pepper macadamia nut pesto. This dish contains nuts!
Yellowfin tuna dressed with a cilantro lime vinaigrette, served with avocado, radish sprouts and tortilla chips.
Fire-roasted red peppers from Cornman Farms' with garlic and fresh herbs.
Ask about our vegan soup options!
Hand-cut Cornman Farms' pasture-raised beef chuck with black beans in ancho chili broth. Topped with scallions.
Cream, local asparagus, onion and celery in homemade chicken stock. Garnished with fresh herbs and olive oil.
Roasted red peppers with tomatoes, onions and celery finished with cilantro. Garnished with crispy tortilla strips and black bean salsa.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
Mixed greens, red onion, carrots, cucumbers, radish sprouts, 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)
CMF spinach sauteed with Sartori aged goat cheese, roasted red peppers, local mushrooms, leeks and fennel in a brown butter vinaigrette.
Cornman Farms' mixed greens, beets, red onion and Zingerman's Creamery fresh goat cheese with red wine vinaigrette.
Thinly shredded kale with pinenuts, dried cherries, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Michigan asparagus with morel mushrooms and morel vinaigrette and Sarvecchio parmesan cheese.
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 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 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 fire-roasted New Mexico green chilies and avocado salad on a Bakehouse bun.
CMF pasture rasied beef, grilled over oak and served open-face on toasted Bakehouse sourdough bread. Layered with fries, Wisconsin cheese curds, smothered with beef gravy and topped with scallions.
Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses.
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) 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 topped with Alex's Red Rage Tomato BBQ Sauce on a Bakehouse 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 sauteed local greens. All fresh fish is gluten-free.
sweet, nutty, great sautéed
sustainably farm-raised in Scotland, great grilled
Mild, delicate and a little sweet, best grilled
caught in the Great Lakes, best sautéed or broiled
the Lesser Antilles' finest, best seared to medium
flaky and mild, best broiled or sautéed
a mild flavored local favorite, great sautéed or broiled
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.
Beer-battered cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Fresh Canadian steelhead, grilled and served on thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Creole-style fish stew made with fresh fish, Gulf shrimp, mussels, and Tantre Farms' potatoes, creole seasoning and a hint of saffron; with grilled sourdough bread with rouille.
Fresh whitefish, bronzed and served with maque choux and Carolina Gold rice.
Sauteed fresh scallops with spicy olive salad and Carolina Gold rice.
Seared yellowfin tuna on a bed of Cornman Farms' mixed greens with red onions and a vinaigrette of bronze sweet fennel, roasted red peppers and green olives.
Fresh salmon, grilled over hardwood and topped with roasted red pepper and macadamia nut pesto. Served with Carolina gold rice 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. 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.
CMF steak tips and roasted red peppers with Creole spice, housemade bechamel, Ig Vella soft jack cheese with Martelli pasta and scallions.
Martelli pasta with Tantre Farms' shiitake mushrooms, roasted red pepper macadamia nut pesto, olive oil, Sarvecchio parmesan cheese and fresh herbs. This macaroni does not contain any bechamel! This dish contains nuts!
Roadhouse macaroni and cheese, sautéed spinach, grilled asparagus and Anson Mills' soft grits with cheddar.
Organic stone-ground grit cakes, heated on the wood fired 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.
Anson Mills' farro piccolo, with local shiitake mushrooms, roasted red peppers, ramp greens, white wine, fresh herbs, shallots and Sarvecchio parmesan 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: mashed potatoes, hand-cut fries, bacon-braised greens, Anson Mill's grits, yellow mustard slaw, sautéed spinach or Carolina Gold rice.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
10 ounces, boneless
bone-in, 16 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 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.
10 oz ribeye, marinated in olive oil and rosemary and served on Cornman Farms' mixed greens with red onions and a vinaigrette of bronze sweet fennel, roasted red peppers and green olives.
8oz top sirloin steak topped with a morel demi-glace and served with mashed potatoes and grilled asparagus.c
Semi-boneless Amish free-range chicken with bronzing spice, served with maque choux and Carolina gold rice.
Epices de Cru Eight-pepper crusted 10 oz New York strip steak, grilled over oak and topped with demi-glace, served with mashed potatoes and grilled asparagus.
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
Pit-smoked Niman Ranch spare ribs, BBQ Beef with Alex's red rage tomato BBQ sauce, South Carolina pulled pork and pit-smoked chicken. Served with bacon- braised greens and mashed potatoes.
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 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 potatoes and bacon-braised greens.
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.